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Cowboy Butter Roast Turkey

Cowboy butter roast turkey is rubbed with a bold blend of garlic, Dijon, lemon, herbs, and smoked paprika before roasting until golden and juicy. Onion, lemon, and thyme flavor the cavity while chicken broth adds moisture to the pan.
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Prep Time 25 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the cowboy butter
  • 1 cup butter unsalted, softened
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest finely grated
  • 2 tbsp parsley chopped fresh
  • 1 tbsp chives chopped fresh
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes crushed
  • 1 tbsp kosher salt
  • 0.5 tsp black pepper
For the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed, giblets and neck removed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 thyme fresh sprigs
  • 2 cups low-sodium chicken broth

Equipment

  • 1 16-inch roasting pan

Method
 

Make the cowboy butter
  1. In a medium bowl, mix the butter, garlic, Dijon, lemon juice, lemon zest, parsley, chives, smoked paprika, red pepper flakes, salt, and black pepper until evenly combined.
Roast the turkey
  1. Heat the oven to 325°F with a rack in the lower third.
  2. Set a roasting rack in a 16-inch roasting pan.
  3. Pat the turkey dry with paper towels.
  4. Loosen the skin over the breast and thighs with your fingers and rub about 3/4 cup of the cowboy butter underneath it; spread the remaining butter over the outside.
  5. Put the onion, lemon, and thyme in the turkey cavity, then set the turkey breast-side up on the rack.
  6. Pour the broth into the pan.
  7. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer inserted in the thickest part of the breast and the innermost part of the thigh reads 165°F without touching bone.
  8. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the best flavor, spread the cowboy butter beneath the skin without tearing it. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a dairy-free option, use a plant-based butter substitute.