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Chimichurri Butter Roasted Turkey

  • 6 Servings
  • 45 mins Prep Time
  • 3 hrs 45 mins Total Time


  • 1 Fresh Whole Turkey (approximately 15 lbs)
  • 3 cups of chicken broth
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup firmly packed fresh parsley
  • 5 scallions
  • 5 garlic cloves
  • 3 tablespoons fresh oregano leaves
  • 1 teaspoon of salt
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil

Recipe and images courtesy of My Columbian Recipes

Serving Size 3 ounces cooked turkey
Amount Per Serving
Calories 480
Calories from fat
% Daily Value*
Total fat 44 g 56 %
Saturated fat 21 g 105 %
Trans fat 1 g
Cholesterol 160 mg 53 %
Sodium 600 mg 26 %
Total Carbohydrates 3 g 1 %
Dietary Fiber 1 g 4 %
Sugars 0 g
Protein 25 g
Calcium 6%
Iron 10%
Potassium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Remove the turkey from the fridge one hour before roasting. Remove the giblets and neck. Rinse the turkey, pat dry and allow to come to room temperature.
  • Step 2

    To make the chimichurri butter, place the parsley, scallions, garlic, and oregano in the food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.
  • Step 3

    Add the butter and the vinegar, mix well to combine, making sure the butter is smooth and the herbs evenly mixed throughout, place in a bowl and add the red pepper flakes and olive oil. Mix well and set aside. Rub the chimichurri butter all over the turkey.
  • Step 4

    Preheat the oven to 450°F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan. Pour 3 cups of chicken broth into the bottom of the roasting pan. Place the turkey in the oven and turn down the heat to 350°F. Cook for about 3 hours (until the turkey registers 170°F on a meat thermometer), baste the turkey with the drippings about 4 times throughout cooking.
  • Step 5

    Remove the turkey from the oven, transfer the turkey to a baking sheet or platter, tent loosely with foil and let rest for about 30 minutes before slicing.

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