Paducah Olive Oil’s Famous Roasted Turkey

This is the turkey everyone talks about year after year! Our Famous Roasted Turkey combines a perfectly brined bird with layers of flavor from Paducah Olive Oil’s Butter Olive Oil, fresh herbs, garlic, and citrus. Roasted until golden and juicy, it’s the ultimate centerpiece for your holiday table.

Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 15 minutes

• Servings: 18 people

Ingredients

• 1 (16–18 lb) natural or organic turkey, preferably brined

• ¾ cup Paducah Olive Oil’s Butter Olive Oil

• 1 stick butter, cut into 8 tablespoons

• 5 cloves garlic, peeled

• 1 small yellow onion, quartered

• 1 small orange, quartered

• 1 handful mixed fresh herbs (such as rosemary, thyme, parsley, sage)

• 3 tablespoons Paducah Olive Oil’s Butter Olive Oil (for rubbing)

• ½ cup Paducah Olive Oil’s Butter Olive Oil (for basting)

• Kosher salt, for seasoning

Instructions

1. Prep the turkey:

   • Remove the turkey from the brine, rinse, and pat dry (including the cavity).

   • Tuck the wings behind the turkey’s back to prevent burning (you may need to break the joint).

   • Generously season the cavity with kosher salt.

2. Stuff and flavor:

   • Loosen the skin from the breast and thighs by gently sliding your hand underneath.

   • Place butter squares under the skin: one per drumstick, one per thigh, and two over the breast. Put the remaining butter inside the cavity.

   • Pour ¾ cup of Butter Olive Oil in ¼ cup increments under the skin of each breast and into the cavity.

3. Add aromatics:

   • Stuff the cavity with garlic cloves, onion, orange, and herbs. Tie the legs together.

4. Prepare for roasting:

   • Rub 3 tablespoons of Butter Olive Oil over the outside of the turkey. Place turkey on a roasting pan with a rack.

5. Roast the turkey:

   • Preheat oven to 450°F. Roast for 30 minutes, then reduce heat to 350°F for the remaining cook time.

   • Baste every 45 minutes with remaining Butter Olive Oil or pan drippings.

   • Total cook time is 2 ½ to 3 hours, or until a thermometer inserted into the thickest part of the thigh reads 165°F (avoid touching the bone).

6. Rest and serve:

   • Remove turkey from oven, cover loosely with foil, and rest for 45 minutes before carving. Enjoy!