From our family to yours here at JD Auvil Insurance Agency:

Farm-Style Herb Butter Baked Turkey recipe:

Ingredients:

1 whole turkey (12-20 lb, thawed if frozen)

1 cup (2 sticks) unsalted butter, softened

~1 tsp salt and ~½ tsp freshly ground black pepper (to taste)

6-8 cloves garlic, minced

Fresh chopped herbs (for example: thyme, rosemary, sage) — about 2-3 Tbsp total

1 onion (quartered)

1 apple (quartered)

1 lemon (quartered)

Optional: a few sprigs of fresh herbs to put into the cavity

Kitchen twine to tie legs, roasting rack and pan


Instructions:

1. Pre-heat & prep turkey
Preheat your oven to about 325 °F (some recipes use higher initial heat then lower, but 325 °F is a good all-around roast temp).
Remove any giblets or neck from the turkey cavity. Pat the turkey dry inside and out with paper towels.


2. Make herb butter & apply
In a bowl, combine the softened butter + salt + pepper + minced garlic + chopped herbs.
Loosen the skin gently over the breast area and spread a few tablespoons of the herb butter underneath the skin (this helps keep the breast meat moist) and then rub the remaining herb butter over the outside of the turkey (legs, wings, breast) for flavor and nice golden skin.


3. Stuff & tie
Stuff the cavity with the quartered onion, apple, and lemon, plus the fresh herb sprigs if using. Tie the legs together with kitchen twine, tuck the wing tips under the body.


4. Roast
Place turkey breast-side up on a roasting rack in a shallow roasting pan. Insert an oven-safe meat thermometer if you have one (into the thickest part of the thigh or breast). Add about ½ to 1 cup of water or stock to the bottom of the pan to keep drippings and moisture.
Roast at 325 °F until the internal temperature of the thigh reads about 165 °F (or breast ~160-165 °F) and juices run clear. Time will depend on size: rough estimate ~13-15 minutes per pound for an unstuffed turkey.
If the skin browns too quickly, you can tent loosely with aluminum foil over the breast.


5. Rest & carve
Once done, remove turkey from oven and transfer to a cutting board. Tent with foil and let rest for at least 20 minutes (30 is great) before carving. This lets juices redistribute so the meat is moist.


6. Serve
Carve and serve with your favorite sides — perhaps tie in the farm/rustic theme of JD Auvil by serving on a wooden board, adding some fresh herbs or seasonal produce around the turkey for a cozy look.




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Notes & Tips

If you brine the turkey ahead of time (salt-water soak), you can enhance flavor and tenderness. Some recipes recommend it.

Make sure the turkey is fully thawed if frozen — plan ahead (about 24 hours in fridge per ~5 lb).

Monitor the internal temperature rather than relying solely on timing, since oven temps and turkey sizes vary.

For extra crisp skin, you can start at a higher temp (e.g., 425 °F for first ~30 minutes) then reduce. But starting at 325 °F is simpler and reliable.

Collect the drippings from the roasting pan to make a rich turkey gravy if desired.

From our family to yours — may your Thanksgiving be full of blessings, love, and the comfort of home. ?
? Faith Over Fear
? JD Auvil Insurance Agency — 757-238-9575