Cowboy Butter Turkey

Hey there, fellow food lovers! I’m thrilled to share my take on a holiday classic: Cowboy Butter Turkey. This recipe is all about infusing your turkey with rich, herby flavors while keeping things simple and fast. Trust me; this will be a showstopper at your Thanksgiving or holiday dinner!

Why You’ll Love This Recipe

I love switching up the type of turkey I make every year, and this one has to be one of my favorites2. This Cowboy Butter Turkey recipe is juicy, flavorful, and roasts quickly2. The herb butter, infused with lemon zest, garlic, and paprika, sets a new holiday standard25. The rich cowboy butter, infused with herbs, Dijon mustard, and Worcestershire, creates an incredible combination of flavors that melts into the meat2.

Quick Facts

• Prep Time: 20-30 minutes
• Cook Time: 1 hour 45 minutes – 2 hours 15 minutes
• Servings: Approximately 10 servings (for a 12-15 lb turkey)21

Ingredients You’ll Need

• 1 large (12-15 pounds) turkey, thawed1 or 12-18 lb turkey2
• 4 recipes cowboy butter, room temperature1 or 16 tbsp (2 sticks) unsalted butter, room temperature2
• 3 sprigs fresh thyme1
• 2 sprigs fresh parsley1 or 2 tbsp minced fresh parsley2
• 2 medium lemons, cut into wedges1 or 2 tsp lemon zest2
• 2 large red onions, cut into wedges1 or Quartered onions2
• 6 cloves garlic1
• 2 large Yukon gold potatoes, peeled and cut into 2-inch pieces1 or Roughly chopped carrots and the celery2
• 2 ribs celery cut into 1-inch pieces1
• ½ cup (120 g) turkey broth1
• 2 tablespoons all-purpose flour1
• kosher salt and black pepper, to taste1
• 1 tbsp kosher salt for every 4 lbs turkey (example: 3 tbsp for a 12 lb turkey)2
• 2 tsp freshly ground black pepper2
• 1 tbsp light brown sugar2
• 1 tsp smoked paprika2 or ½ tsp smoked paprika2
• 2 tsp garlic powder2 or 1 tsp garlic powder2
• 2 tsp mustard powder2 or 1 tbsp Dijon mustard2
• 2 tsp Worcestershire sauce2 or 1 tbsp Worcestershire sauce2
• 1 tbsp minced fresh chives2
• 2 tsp minced fresh thyme2 or 3 sprigs fresh thyme2
• 1 tsp minced fresh rosemary2 or 1 sprig fresh rosemary2
• 2 ½ cups dry white wine2

Step-by-Step Instructions

1. Prep the Turkey: Remove the giblets and neck from the thawed turkey, and pat it dry inside and out with paper towels1.
2. Spatchcocking: Place the turkey breast side down on a work surface with the backbone facing up. Use poultry shears to cut along each side of the backbone to remove it completely. Flip the turkey breast side up, turn the legs inward, and press down on the breastbone to flatten the turkey1.
3. Prepare the Vegetables: In a large baking pan, arrange thyme, parsley, lemons, onions, garlic, potatoes, and celery in an even layer. Pour the turkey broth over the vegetables1.
4. Butter It Up: Gently loosen the skin from the turkey breast without detaching it. Rub ½ cup of cowboy butter under the skin and another ½ cup on the outside1. Melt the remaining cowboy butter, strain if needed, and inject it evenly throughout the turkey1.
5. Roast the Turkey:
   • Move the oven rack to the lowest position and preheat the oven to 450°F1. Or Preheat oven to 425°F2
   • Place the wire rack with the turkey on top of the vegetables in the baking pan1.
   • Tuck the wing tips behind the breast and pat the turkey dry1.
   • Roast for 60-90 minutes, or until the internal temperature in the thickest part of the breast reaches 165°F1. Or Place the turkey in a 425°F oven for 20 minutes. Remove to baste on liquid, and lower the temperature to 375°F. Repeat basting every 15 minutes2.
6. Baste the turkey: Combine the reserved cowboy butter, wine, thyme sprigs, rosemary sprig, and Worcestershire sauce. Set over low heat to melt the butter and steep3. Baste overtop the turkey after 20 minutes, then continue every 15 minutes2.
7. Rest: Let the turkey rest for 15-20 minutes under foil before carving1. Once the breast reaches an internal temperature of 160°F and the thighs reach an internal temperature of 170°F, remove from the oven and cover with foil. Let sit for 20 to 30 minutes before carving to allow the internal temperature of the breast to reach 165°F and the thighs to reach 175°F2.

Serving Suggestions

Serve this Cowboy Butter Turkey with a side of homemade gravy and your favorite roasted vegetables1. It pairs well with mashed potatoes, cranberry sauce, and stuffing.

Tips for Customization

• Spice it Up: Add a pinch of cayenne pepper to your cowboy butter for an extra kick4.
• Herb Variations: Feel free to experiment with different herbs like rosemary or sage in your butter blend2.
• Smoked Turkey: Smoke the turkey at 225°F to 250°F for 3-4 hours using apple, cherry, or hickory wood1.

Nutritional Information

• Nutritional information will vary based on the size of the turkey and specific ingredients used.

FAQs

• What is Spatchcocking? Spatchcocking involves removing the backbone of the turkey, which allows it to lie flat and cook more evenly26.
• Can I prepare the turkey a day in advance? Yes, you can dry brine the turkey 8 to 24 hours, even 48 hours if desired2.
• How do I store leftover Cowboy Butter Turkey? Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.

Enjoy this mouthwatering Cowboy Butter Turkey, and happy cooking!