Creole Butter-Roasted Turkey

Submitted by Erin Lucia

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh parsley, minced
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• Ground cayenne pepper
• 1 whole turkey (about 12 to 14 pounds), thawed if frozen, rinsed and patted dry
• 1/4 cup melted butter

1. Preheat oven to 325 degrees.
2. To prepare 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.
3. 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 seasoned butter evenly under the skin.
4. 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 rack in a heavy roasting pan.
5. Brush turkey with melted butter. Cover turkey loosely with foil and roast for about 3 to 3 ¾ hours or until thermometer registers 170 degrees and juices run clear, basting frequently.
6. Transfer turkey to a platter, cover loosely with foil and let stand for 20 minutes (temperature of turkey will rise to 180 degrees) before carving.