Ingredients
Scale
- 1 whole turkey (12–14 pounds), fully thawed
- 1/2 cup unsalted butter, softened
- 3 tablespoons fresh herbs (sage, rosemary, and thyme), finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 1 lemon, halved
- 2 cups beef broth (low sodium)
- 3 pounds yellow potatoes, peeled and chopped
- 1/2 cup whole milk or heavy cream
- 1 pound fresh green beans, trimmed
- 4 slices halal beef breakfast strips, chopped (for flavor)
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 325°F (165°C). Remove the giblets from the turkey and pat the skin completely dry with paper towels.
- In a small bowl, mix the softened butter with the chopped herbs, salt, and pepper to create a herb butter.
- Gently loosen the skin over the turkey breast and rub half of the herb butter underneath the skin. Rub the remaining butter all over the outside of the turkey.
- Stuff the turkey cavity with the onion quarters and lemon halves. Tuck the wings under the body and tie the legs together with kitchen string.
- Place the turkey on a roasting rack in a large pan. Pour the beef broth into the bottom of the pan.
- Roast the turkey until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). This usually takes about 13-15 minutes per pound.
- While the turkey roasts, boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash with milk and a tablespoon of butter until smooth.
- In a large skillet, cook the chopped beef breakfast strips until crispy. Add the green beans and minced garlic, sautéing for 8-10 minutes until the beans are tender-crisp.
- Once the turkey is done, remove it from the oven and let it rest for at least 30 minutes before carving. This keeps the juices inside the meat.
- Serve the sliced turkey alongside the creamy mashed potatoes and savory green beans.
- Cook Time: 4 hours