Ultimate Cowboy Butter Turkey Recipe

Welcome to your new favorite way to prepare turkey! This incredible cowboy butter turkey recipe brings a unique blend of smoky, savory, and zesty flavors to your holiday table or any special meal. You’ll achieve wonderfully juicy results with incredibly crispy skin, thanks to the easy spatchcocking method. Get ready to impress everyone with this flavorful and surprisingly simple dish.

Why You’ll Love This Cowboy Butter Turkey

This recipe will quickly become a cherished tradition in your kitchen. Here’s why it’s a must-try:

• Incredible Flavor Depth: The signature cowboy butter infuses every bite of the turkey with rich, complex flavors, making this cowboy butter turkey truly unforgettable.
• Extreme Juiciness: Spatchcocking and a strategic dry brine ensure the meat stays incredibly moist and tender from breast to thigh.
• Perfectly Crispy Skin: Roasting a flattened turkey guarantees maximum skin exposure, leading to beautifully golden and crackly skin that everyone craves.
• Faster, Even Roasting: By removing the backbone and flattening the bird, you reduce cooking time significantly and ensure more even doneness.
• Holiday Showstopper: This flavorful turkey makes a stunning centerpiece that’s simple enough for any cook to master, building your culinary confidence.

Cowboy Butter Turkey Ingredients

Gather these simple ingredients to create your showstopping cowboy butter turkey:

For the Turkey:

• 12-18 lb whole turkey
• 1 tbsp kosher salt per 4 lbs turkey (e.g., 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 chicken or turkey stock
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tbsp Worcestershire sauce

For Roasting:

• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary

Notes & Substitutions

Adjust the amount of salt based on your turkey’s exact weight for the best dry brine. You can substitute the chicken or turkey stock in the basting liquid with a non-alcoholic white cooking liquid if preferred. Feel free to vary the fresh herbs in the cowboy butter based on what you have on hand or your personal preference. If fresh herbs are unavailable, use dried herbs; just remember to use about one-third of the quantity, as dried herbs are more potent.

Equipment

You only need a few essential tools to make this delicious cowboy butter turkey:

• Sturdy kitchen or poultry shears (or a sharp chef’s knife)
• Large baking sheet
• Small bowls
• Roasting pan with a rack
• Reliable meat thermometer
• Small saucepan
• Basting brush

How To Make Cowboy Butter Turkey

Follow these clear steps to create your perfectly cooked cowboy butter turkey:

1. Prepare the Turkey: Ensure your turkey is completely thawed. Remove all packaging, giblets, and the neck from the cavity. Place the turkey breast-side down on a flat surface. Using sturdy kitchen shears or a chef’s knife, carefully cut along both sides of the backbone, from tail to neck, to remove it entirely. Flip the turkey breast-side up. Spread the thighs outward, then press down firmly on the center of the breastbone until it flattens. Pat the entire turkey skin thoroughly dry with paper towels to remove any moisture.
2. Apply Dry Brine: In a small bowl, combine the kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and mustard powder. Mix these dry brine ingredients evenly. Gently separate the skin from the meat over the breasts, thighs, and legs, being careful not to tear it. Rub the dry brine mixture generously over the entire turkey, both under and over the skin, and on the underside. Place the brined turkey on a baking sheet, uncovered, in the refrigerator for 8 to 24 hours. The longer chilling time helps dry out the skin for ultimate crispness. For best results and to ensure food safety, the USDA provides detailed guidelines for brining poultry.
3. Make Cowboy Butter: Before roasting, preheat your oven to 425°F (220°C). In a medium bowl, combine the softened butter, lemon zest, Dijon mustard, Worcestershire sauce, chives, parsley, garlic powder, smoked paprika, minced thyme, and minced rosemary. Mix these ingredients thoroughly until smooth and well combined. Scoop out and reserve half of this aromatic cowboy butter mixture for the basting liquid later.
4. Butter the Turkey: Take the remaining half of the cowboy butter and rub it all over the turkey. Ensure you work a good amount of the butter mixture under the skin, directly onto the meat, and then spread the rest generously on top of the skin. Don’t worry if the butter clumps slightly on the cold turkey; just spread it as evenly as you can.
5. Prepare for Roasting: Place the chopped onion, carrots, celery, and fresh herb sprigs (thyme and rosemary) into the bottom of your roasting pan. These vegetables will infuse the pan drippings with flavor. Set the turkey, breast-side up, on a roasting rack directly over the bed of vegetables in the pan. Tuck the wing tips underneath the turkey to prevent them from burning during roasting.
6. Prepare Basting Liquid: In a small saucepan, combine the reserved cowboy butter, chicken or turkey stock, the additional thyme sprigs, rosemary sprig, and Worcestershire sauce. Heat this mixture gently over low heat, stirring occasionally, until the butter is fully melted and the herbs have steeped. Keep the basting liquid warm throughout the roasting process.
7. Roast the Turkey: Place the prepared turkey in your preheated 425°F (220°C) oven. Roast for an initial 20 minutes to achieve a good sear and crispy skin. After 20 minutes, reduce the oven temperature to 375°F (190°C). Begin basting the turkey with the warm basting liquid every 15 minutes. Continue roasting and basting until a meat thermometer inserted into the thickest part of the breast registers 160°F (71°C) and the thickest part of the thigh registers 170°F (77°C). A spatchcocked turkey cooks faster, typically 6-9 minutes per pound, so start checking the temperature after about 1 hour to prevent overcooking.
8. Rest and Carve: Once the turkey reaches the target internal temperatures, remove it from the oven. Tent the turkey loosely with aluminum foil and let it rest for 20-30 minutes before carving. This resting period is crucial; it allows the juices to redistribute, ensuring a tender and moist final product. The residual heat will continue to cook the turkey, bringing the breast to a perfect 165°F (74°C) and the thighs to 175°F (79°C). After resting, carve your delicious cowboy butter turkey and serve immediately.

Cowboy Butter Turkey Pro Tips & Troubleshooting

• Dry Brining: Do not cover the turkey during refrigeration for dry brining. Air circulation is key to drying out the skin, which guarantees that coveted crispiness.
• Roasting Vegetables: Leaving the skin on your onions and carrots for the roasting pan adds extra depth of color and flavor to your pan drippings.
• Wing Protection: Tucking the wing tips underneath the bird prevents them from over-browning or burning, ensuring the whole turkey cooks beautifully.
• Resting Period: This step is non-negotiable for a truly juicy turkey. Use a reliable meat thermometer to ensure precise temperatures before resting.
• Overcooking: Always rely on a meat thermometer! Checking the internal temperature frequently towards the end of cooking helps prevent a dry turkey.
• Uneven Browning: If you notice one side of the turkey browning faster than the other, simply rotate the roasting pan halfway through the cooking time for even results.

Serving, Storage, & Variations

Cowboy Butter Turkey Serving Suggestions

This flavorful cowboy butter turkey pairs beautifully with a range of classic holiday side dishes. Think creamy mashed potatoes, savory stuffing, tender green bean casserole, or roasted sweet potatoes. Don’t forget to make a rich gravy from the delicious pan drippings. You can also serve it with a fresh cranberry sauce or a simple garden salad for contrast.

Storage Instructions

• Refrigerate: Store any leftover carved turkey meat in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze carved turkey in freezer-safe airtight containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

• Vegetables: Experiment with different vegetables in the roasting pan. Try adding chunks of potatoes, butternut squash, or even apples and pears for a hint of sweetness.
• Herb Blends: Customize your cowboy butter! Add fresh sage, oregano, or even a touch of mint for a unique twist.
• Spicy Kick: For those who love a little heat, add a pinch of cayenne pepper or a dash of red pepper flakes to the dry brine mixture for a subtle spicy kick.

Cowboy Butter Turkey Nutrition Information

Please note that nutrition information is an estimate based on ingredients and automatic calculation. Individual values may vary depending on specific brands and preparation methods.

Frequently Asked Questions

Conclusion

This cowboy butter turkey recipe offers a wonderfully flavorful, juicy, and beautiful centerpiece for any gathering. The combination of the aromatic cowboy butter, the simplicity of spatchcocking, and clear instructions ensures a perfect result every time. We encourage you to try this recipe and experience the joy of creating a truly memorable meal. We’d love to hear your thoughts and see your creations, so please feel free to leave a comment or rate the recipe below!

Ultimate Cowboy Butter Turkey Recipe

This recipe details how to prepare a flavorful spatchcocked turkey with a rich cowboy butter rub and a savory basting liquid. The turkey is brined for optimal juiciness and roasted to perfection for a crispy skin and tender meat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Dinner

Cuisine American

Servings 12 servings

Calories 550 kcal

Equipment

• Small bowl
• Kitchen/poultry shears or sharp chef’s knife
• Baking Sheet
• Roasting pan
• Roasting rack
• Saucepan
• meat thermometer

Ingredients

  

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Dry Rub

• 12-18 lb turkey
• 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

Cowboy Butter

• 16 tbsp unsalted butter (2 sticks), 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

Roasting Pan & Basting Liquid

• 2 ½ cups dry white wine
• 3 sprigs fresh thyme sprigs for basting liquid
• 1 sprig fresh rosemary sprig for basting liquid
• 1 tbsp Worcestershire sauce
• 1 large onion chopped
• 2 carrots chopped
• 2 celery ribs chopped
• 3 sprigs fresh thyme sprigs for roasting pan
• 1 sprig fresh rosemary sprig for roasting pan

Instructions

 

Dry Rub Preparation

• Combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and mustard powder in a small bowl, then mix them together evenly.

Spatchcock Turkey

• Thaw and spatchcock the turkey by removing the backbone with kitchen shears or a knife, then flip it breast-side up and flatten the breastbone by pressing down firmly.

Prepare Turkey Skin

• Gently separate the skin from the meat over the breasts, thighs, and legs, being careful not to tear it.

Season & Brine Turkey

• Rub the salt mixture over the entire turkey, both under and on the skin, then refrigerate it uncovered on a baking sheet for 8 to 24 hours to dry the skin.

Prepare Cowboy Butter

• Preheat the oven to 425°F and prepare the cowboy butter by combining unsalted butter, lemon zest, Dijon mustard, Worcestershire sauce, chives, parsley, garlic powder, smoked paprika, minced thyme, and rosemary.

Apply Cowboy Butter

• Set aside half of the prepared cowboy butter, then rub the remaining half under and over the turkey’s skin, spreading it as evenly as possible.

Set Up Roasting Pan

• Place the turkey on a rack in a roasting pan, with chopped onion, carrots, celery, and thyme and rosemary sprigs underneath to create flavorful pan juices.

Prepare Basting Liquid

• In a saucepan, combine the reserved cowboy butter, dry white wine, thyme sprigs, rosemary sprig, and Worcestershire sauce, then heat over low heat to melt the butter and steep the herbs.

Roast Turkey

• Roast the turkey at 425°F for 20 minutes, then lower the temperature to 375°F, basting every 15 minutes until the breast reaches 160°F and the thighs reach 170°F.

Rest & Serve

• Remove the turkey from the oven and let it rest for 20-30 minutes to allow residual heat to finish cooking, then carve and serve.

Notes

For best results, allow the turkey to brine for the full 24 hours. Spatchcocking can be challenging initially, but is worth the effort for even cooking and crispy skin. Ensure turkey is fully thawed before beginning.

Nutrition

Calories: 550kcalCarbohydrates: 7gProtein: 55gFat: 40gSodium: 750mgFiber: 2gSugar: 2g

Keyword Cowboy Butter Turkey, Cowboy Butter Turkey Recipe, Holiday Turkey Recipe, Juicy Roasted Turkey, Spatchcock Turkey Recipe, Thanksgiving Turkey Recipe

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