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Remove turkey 1 hour before roasting.
Preheat oven to 425 degrees F (218 degrees C). Line a large baking sheet with foil and place a cooling rack inside, set aside.
In a small bowl combine the butter, herbs, salt and pepper, set aside.
Place turkey breast side down on a cutting board with the tail facing you. Using a very sharp knife or heavy duty kitchen shears cut along one side of the backbone then down the other side. (Watch video in post to see how to do this) Discard any fat pockets found inside the cavity and pat the inside dry with paper towels. Turn the turkey right side up and with the heel of your hands press down on each side of the breastbone. (You should hear it snap) Pat dry with paper towels.
Carefully separate the skin from the breast meat and rub with some of the herb butter mixture. Be sure to get under the skin on the thighs and legs as well. Spread any remaining butter mixture over the skin. Place turkey breast side up on prepared baking sheet. Pour chicken stock into baking sheet.
Bake for 40 minutes then reduce heat to 375 degrees (190 degrees C) and bake for 40-45 minutes or until the internal temperature of the thickest part of the thigh reads 165 degrees F (74 degrees C).
Remove from oven and let rest for 30 minutes before carving. Pour off juices from the baking sheet into a measuring cup to make gravy.