This wonderfully simple bird uses clarified butter (with milk solids removed) to achieve a gorgeous golden brown color on the skin. Visit for how to prepare clarified butter.

Recipe by Cooking Light November 2011


Recipe Summary test

20 mins
2 hrs 5 mins
Serves 12 (serving size: about 6 ounces turkey)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°. Remove giblets and neck from turkey; reserve for another use. Pat turkey dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Brush turkey with clarified butter; sprinkle evenly with kosher salt. Place roasting rack in large roasting pan. Arrange turkey, breast side up, on roasting rack. Bake turkey at 325° for 1 hour and 10 minutes, basting after 1 hour. Increase oven temperature to 450° (do not remove turkey from oven); bake an additional 25 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from oven; let turkey stand for 30 minutes before carving. Discard skin.


Nutrition Facts

261 calories; fat 5.1g; saturated fat 1.9g; sodium 594mg.