Table of Contents
- Why I Love This Cowboy Butter Turkey Recipe
- Cowboy Butter Turkey Ingredients
- How to Make Cowboy Butter Turkey
- Pro Tips for Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- More Thanksgiving Recipes
- More Thanksgiving Turkey Recipes
- Watch How to Make This Cowboy Butter Turkey Recipe
- Have I Convinced You to Make This Recipe?
- Cowboy Butter Turkey Recipe
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Make your Thanksgiving meal unforgettable with this cowboy butter turkey recipe! A flavorful dry brine ensures juicy, evenly cooked meat, while herb butter infused with lemon zest, garlic, and paprika sets a new holiday standard. Basted with white wine for a golden, flavorful finish, this turkey is pure perfection!
Why I Love This Cowboy Butter Turkey Recipe
It’s juicy, flavorful, and roasts quickly—what more can you ask for? I love switching up the type of turkey I make every year, but this one has to be one of my favorites. Rich cowboy butter is infused with herbs, Dijon mustard, and Worcestershire, creating an incredible combination of flavors that melts into the meat, already bursting with flavor from the dry brine.
The real game-changer in this recipe is the fact that the turkey gets spatchcocked, meaning the turkey’s backbone is removed. The wishbone is also broken, allowing it to lie flat. This allows for fast and even roasting, resulting in a juicy turkey with crispy skin in pretty much half the time!
Cowboy Butter Turkey Ingredients
From the actual turkey to the spices spread on the exterior to the basting liquid, these are several components that go into making a turkey. Here are all of the ingredients and why each one is necessary:
- Turkey gets spatchcocked to roast quickly and evenly. No matter the size, this recipe can easily be adapted to fit it.
- Mustard powder added to the butter brings a hint of sharpness and tanginess.
- Black pepper brings more seasoning and sharpness to the dish.
- Garlic powder adds a sharp and slightly sweet flavor to the butter without burning like fresh garlic would.
- Paprika has an earthy smokiness, bringing deep flavor to the butter and basting liquid.
- Brown sugar brings a sweetness to the turkey while adding a deep color during roasting.
- Kosher salt seasons the turkey. It draws out moisture to make the turkey cook properly.
- Thyme is a fresh herb added to the butter and basting liquid, giving it a slightly sweet and peppery taste.
- Parsley has a freshness that perfectly complements the rich flavors of the butter, Worcestershire sauce, and Dijon.
- Rosemary pairs well with thyme, bringing a powerful, earthy, and woodsy flavor to the butter and basting liquid.
- Chives complement the butter perfectly, bringing an onion/garlic flavor that completes the combination of the herbs.
- Lemon zest adds a hint of citrus to the dish, bringing brightness to amplify the other flavors.
- Worcestershire sauce deepens the flavor of the cowboy butter and basting liquid, making it richer and slightly sweeter.
- Dijon mustard adds rich tanginess and creaminess to the dish, combining with the butter to form a compound flavor.
- White wine adds flavor and liquidity for basting. Its deep flavor provides acidity and moisture to the dish.
How to Make Cowboy Butter Turkey
There are five steps to make this turkey recipe:
- Prepare the turkey
- Prepare the dry brine
- Prepare the butter
- Roast the turkey
- Baste the turkey
Step 1: Prepare the turkey. Remove any plastic handles from the thawed turkey. Pull out any giblets or neck pieces from the center of the turkey. Place the turkey with the breast facing down on a cutting board, and cut out the backbone using poultry shears or a chef’s knife. Remove any visible fat or skin that’s inside the turkey. Flip the turkey on a large baking sheet with the breast facing up. Press sharply on the breast, breaking the wishbone so the turkey lies flat. Work hands underneath the skin, gently separating it from the meat without tearing it.
Step 2: Prepare the dry brine. Add the mustard powder, black pepper, garlic powder, smoked paprika, and brown sugar to a small bowl. Add one tablespoon of kosher salt for every 4 pounds of meat. Mix together. Lift the skin and rub the brine into the meat underneath, thoroughly coating the turkey. Sprinkle additional salt on top of the skin. Cover and place in the refrigerator to brine for 8 to 24 hours, even 48 hours if desired.
Step 3: Prepare the butter. Place the room-temperature butter in a bowl. Using a spatula, mash it together until it becomes malleable and slightly whipped. Finely chop the thyme, parsley, rosemary, and chives. Add to the butter. Add lemon zest, Worcestershire sauce, Dijon mustard, garlic powder, and smoked paprika. Combine. Divide the butter into two, reserving half for the basting liquid.
Step 4: Roast the turkey. Quarter the onions, and roughly chop the carrots and the celery. Place the vegetables in a roasting pan. Place the turkey on top, propped up by the vegetables. Tuck the wing tips underneath the bird. Rub the butter underneath the skin, evenly covering the meat. Place pieces on the top, roughly covering the skin. Place the turkey in a 425°F oven for 20 minutes. Remove to baste on liquid, and lower the temperature to 375°F. Repeat basting every 15 minutes.
Step 5: Baste the turkey. While the turkey begins its initial roast, prepare the basting liquid. Add the reserved butter from earlier to a small saucepan. Add in the white wine, sprigs of thyme and rosemary, and Worcestershire sauce. Place over medium heat and let melt. Baste overtop the turkey after 20 minutes, then continue every 15 minutes. Once the breast reaches an internal temperature of 160°F and the thighs reach an internal temperature of 170°F, remove from the oven and cover with foil. Let sit for 20 to 30 minutes before carving to allow the internal temperature of the breast to reach 165°F and the thighs to reach 175°F.
Pro Tips for Success
- Do not cover the turkey while it rests in the refrigerator. This allows for air circulation, drying out the skin. A drier skin during brining makes for a crispier outside after roasting.
- Leave the skin on the onions. They’ll add color and a depth of flavor to the overall dish. Vegetables also act as a lower rack in the roasting pan, propping up the turkey to allow for air circulation and even roasting in the oven.
- Tuck the wing tips under the bird. This will allow the dish to roast evenly and prevent the tips from burning.
- Letting the turkey rest after roasting is essential. This allows the turkey to reach its final internal temperature, meaning it’s safe for consumption without overcooking and causing it to dry out. Always use a meat thermometer to check the temperature.
Variations and Substitutions
There are several ways to alter this dish to fit your desired taste:
- Alter the vegetables that roast alongside the turkey. Onion, carrot, and celery are the classic choices, but the turkey also works great with a variety of potatoes, squash, or even fruits like pears and apples.
- Change the amount of flavorings in the butter. If you want to emphasize herbs, add more fresh rosemary, thyme, and parsley, for example. You can also add other herbs like sage or even mint for additional fresh holiday flavor.
Serving and Storage
To serve: After roasting, cover the turkey in foil for 20 to 30 minutes for the final cooking and rest. Carve off the breast meat from the turkey and serve in slices, leaving the skin intact. Remove the thighs. If desired, use the pan drippings to make gravy. Serve with classic holiday side dishes, such as:
- Cauliflower au gratin
- Grandma Alice’s mashed potatoes
- Traditional stuffing
- Homemade green bean casserole
- Easy sweet potato casserole
To store: Place in an airtight container and refrigerate. This turkey will last for 7 days in the refrigerator. For longer storage, the meat can be placed in the freezer.
Frequently Asked Questions
The frozen turkey should sit in the refrigerator for one day for every 4 to 5 pounds of meat. For example, a 16-pound turkey should be allowed to thaw in the refrigerator for about four days.
This recipe is flexible for any size. A good estimation is 1 ½ pounds for each person. The two most important things to pay attention to while making this are the thawing/roasting time and the amount of salt used. These two things will vary based on the size of the bird.
Of course! They provide a delicious, deep caramelized flavor and work great when blended into a gravy.
A dry wine works best. It prevents an unnecessary amount of sweetness from being added. Chardonnay or Sauvignon Blanc both work well. If you want to leave out the wine, chicken or turkey stock are great substitutes.
More Thanksgiving Turkey Recipes
Watch How to Make This Cowboy Butter Turkey Recipe
Have I Convinced You to Make This Recipe?
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Cowboy Butter Turkey
Ingredients
- 12-18 lb turkey
- 1 tbsp kosher salt for every 4 lbs turkey (example: 3 tbsp for a 12 lb turkey)
- 2 tsp freshly ground black pepper
- 1 tbsp light brown sugar
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp mustard powder
For the cowboy butter
- 16 tbsp (2 sticks) unsalted butter room temperature
- 2 tsp lemon zest
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp minced fresh chives
- 2 tbsp minced fresh parsley
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 2 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
For the basting liquid
- 2 ½ cups dry white wine
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tbsp Worcestershire sauce
For the roasting
- 1 large onion chopped
- 2 carrots chopped
- 2 ribs celery chopped
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- In a small bowl, combine the salt, black pepper, brown sugar, smoked paprika, garlic powder, and mustard powder. Mix together to combine evenly.1 tbsp kosher salt for every 4 lbs turkey, 2 tsp freshly ground black pepper, 1 tbsp light brown sugar, 1 tsp smoked paprika, 2 tsp garlic powder, 2 tsp mustard powder
- Spatchcock the turkey. Ensure the turkey is fully thawed. Remove all packaging, including the neck and giblets often found in the cavity. Place breast-side down on a flat surface. Using a sturdy kitchen/poultry shears or sharp chef's knife, cut along one side of the backbone from tail to neck. Repeat on the other side of the backbone, cutting as close to the bone as possible. It may take some effort, especially the first time, but with steady pressure, the backbone will come free in one piece. With the backbone removed, flip the turkey over. The breasts should now be facing up. Dry the skin with a paper towel to remove any dampness. Spread the thighs outward, then press down firmly on the center of the breastbone using both hands. Apply enough pressure to crack the breastbone and flatten the turkey. It is now ready for brining or seasoning.12-18 lb turkey
- Carefully separate the skin from the meat. Gently work fingers under the skin, being careful not to tear it. Separate as much as possible over the breasts and onto the thighs and legs.
- Rub the salt mixture over the entire turkey, under the skin, and on the underside. Once the salt is all used on the turkey, set the turkey on a baking sheet in the refrigerator uncovered for 8 to 24 hours, with 24 hours being ideal. Leaving the turkey uncovered in the refrigerator allows the skin to dry out and become crisp during roasting.
- Before roasting the turkey, preheat the oven to 425°F and make the cowboy butter. Combine the butter, lemon zest, Dijon mustard, Worcestershire sauce, chives, parsley, garlic powder, smoked paprika, minced thyme, and minced rosemary. Mix until smooth. Remove half of the cowboy butter and set it aside. Rub the remaining half of the butter mixture under the skin directly on the meat and on top of the skin, all over the bird. The butter will clump with the cold turkey, but spread as much as possible, knowing there will be irregular pieces of the cowboy butter.16 tbsp (2 sticks) unsalted butter, 2 tsp lemon zest, 1 tbsp Dijon mustard, 2 tsp Worcestershire sauce, 1 tbsp minced fresh chives, 2 tbsp minced fresh parsley, 1 tsp garlic powder, ½ tsp smoked paprika, 2 tsp minced fresh thyme, 1 tsp minced fresh rosemary
- Set the turkey on a rack in a roasting pan with onion, carrots, celery, thyme sprigs, and rosemary sprig underneath for the pan juices.3 sprigs fresh thyme, 1 large onion, 2 carrots, 2 ribs celery, 1 sprig fresh rosemary
- In a saucepan, prepare the basting liquid. Combine the reserved cowboy butter, wine, thyme sprigs, rosemary sprig, and Worcestershire sauce. Set over low heat to melt the butter and steep the herbs.2 ½ cups dry white wine, 1 tbsp Worcestershire sauce, 3 sprigs fresh thyme, 1 sprig fresh rosemary
- Place the turkey in the preheated oven. Roast at 425°F for 20 minutes and then lower the temperature to 375°F. During roasting, baste the turkey every 15 minutes. Roast until the breast registers 160°F and the thighs register 170°F. A spatchcocked turkey will roast quickly, usually about 6-9 minutes per pound of meat. Start to check the temperature after 1 hour, making sure not to overroast. Once the turkey is at temperature, remove it from the oven and allow the turkey to rest for 20-30 minutes. The turkey will continue to roast from the residual heat, bringing the breast to 165°F and the thighs to 175°F. Once the turkey has rested, carve and serve.
I have been roasting turkeys for 40+ years and this Turkey was voted my most successful roast ever! Very tasty and oh so moist! Turkey haters gobbled it up and asked for leftovers! Keleb your recipes are outstanding!
My turkey turned out perfect! Thank you for sharing the dry brine recipe. My guys loved it and said they would want it again.