Creole Butter-Roasted Turkey

By Culinary Editor Judy Sipe and Photographer David Nehmer
Culinary Setting
Whole Turkey


1 c (2 sticks) unsalted butter, softened to room temperature

1 tsp fresh garlic, minced

1 tsp fresh thyme, minced

1 tsp fresh parsley, minced

1 tsp lemon pepper seasoning

1/2 tsp Tabasco® brand pepper sauce

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp kosher salt

Dash ground cayenne pepper

1 (12 to 14 lb) WHOLE TURKEY, thawed if frozen, rinsed and patted dry

1/4 c melted butter

As needed fresh concord grapes

As needed sprigs fresh thyme and flat leaf parsley


Creole Butter

Combine softened butter with garlic, fresh herbs, lemon pepper, Tabasco®, dried herbs, salt and cayenne pepper in a small bowl.

Mix with a fork until completely blended. Taste and adjust seasoning, if needed.

Roasting Turkey

Preheat oven to 325 degrees F.

Starting on the neck end of turkey, gently slide your fingers between the skin and the breast, thighs and drumstick to loosen the skin from the meat. Spread the Creole butter evenly under the skin.

Fold neck skin under body, tuck wing tips under breast and tie drumsticks together with kitchen string.

Place the turkey, breast side up, on a v-shaped wire rack in a shallow (about 2 inches deep) heavy roasting pan.

Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3-3/4 hours or until thermometer registers 165 degrees F in the leg/thigh and juices run clear, basting frequently.

Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes before carving.

Garnish the platter with fresh concord grapes and sprigs of fresh thyme and flat leaf parsley