Herb Roasted Turkey with Vegetables
A whole turkey roasts with butter, garlic, and fresh herbs under the skin, then rests on a tray next to green beans, mashed potatoes, and roasted orange wedges.
Getting the herb butter under the skin, not just on top of it, is what makes this turkey taste seasoned all the way to the bone instead of only on the surface. Orange wedges tucked into the cavity add a light citrus steam as the bird roasts. Round out the tray with quick-cooked green beans and a pot of buttery mashed potatoes for a full dinner.
Ingredients
Method
Tap a number to mark a step donePat the turkey completely dry with paper towels and let it sit at room temperature for 30 minutes before it goes into the oven.
Mix half the butter with the thyme, rosemary, sage, garlic, 1 tablespoon salt, and half the black pepper in a small bowl.
Gently loosen the skin over the breast and thighs with your fingers, then work the herb butter underneath directly onto the meat.
Stuff the cavity with the orange wedges, rub the remaining butter over the skin, and season the outside with the remaining salt and pepper.
Roast the turkey on a rack in a roasting pan at 325F for about 2.5 to 3 hours, until a thermometer in the thickest part of the thigh reads 165F.
Tent the turkey loosely with foil if the skin browns too quickly, and let it rest for 20 minutes after it comes out of the oven before carving.
While the turkey rests, boil the potatoes in salted water for 15 to 18 minutes until fork-tender, then drain and mash with the warm milk until smooth.
Steam or boil the green beans for 4 to 5 minutes until bright green and just tender, then toss with a little butter and season with salt.
Carve the turkey and arrange it on a tray with the mashed potatoes and green beans, spooning any pan juices over the top.
Kitchen note
Rest the turkey for a full 20 minutes before carving; cutting into it too soon lets all the juices run out onto the board instead of staying in the meat.
