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Take your bird from field-to-table. The flavor of wild turkey is enhanced with a thyme, rosemary and sage butter and roasted over oak.
1 Cup butter, softened
1 Tablespoon chopped thyme
1 Tablespoon rosemary, chopped
1 Tablespoon chopped sage
5 Clove garlic, minced
1 Teaspoon kosher salt
1 Teaspoon coarse ground black pepper, divided
1 As Needed salt and pepper
: 350 ˚F
1 Cup butter, softened
1 Tablespoon chopped thyme
1 Tablespoon rosemary, chopped
1 Tablespoon chopped sage
5 Clove garlic, minced
1 Teaspoon kosher salt
1 Teaspoon coarse ground black pepper, divided
1 As Needed salt and pepper
: 350 ˚F
: 175 ˚F
: 350 ˚F