Ask any Thanksgiving host and they’ll tell you—the centerpiece turkey needs to be juicy flavorful and picture-perfect. Achieving turkey greatness can feel daunting, but with renowned chef Tom Colicchio’s famous herb-butter turkey recipe, you’ll have a foolproof method for Thanksgiving success.
About Chef Tom Colicchio
Tom Colicchio is an acclaimed American chef, restaurateur and judge on Bravo’s Top Chef. He is the founder of Crafted Hospitality, which operates renowned restaurants across the country including Craft, Riverpark and Small Batch.
Colicchio was named the 2010 Top Chef Masters winner and has won numerous James Beard Foundation awards for his cooking. He is widely recognized for his mastery of cooking techniques and ingredient pairing.
The Origins of Colicchio’s Turkey Recipe
Colicchio developed his crowd-pleasing herb butter turkey recipe for the 2005 November issue of Bon Appétit magazine. It exemplified his philosophy of simplicity, letting the quality of fresh ingredients shine through.
As he was conceptualizing the dish Colicchio aimed to create a flavorful turkey perfect for feeding a holiday gathering. He opted to harness the seasoning power of fresh herbs rather than a wet brine.
Why Colicchio’s Turkey is So Moist and Flavorful
Herb Butter – A compound butter infused with fresh thyme, tarragon, rosemary and sage is injected under the skin and spread over the meat. As the butter melts, it bastes the turkey with aromatic herbs and moisture.
Aromatic Cavity – The cavity is filled with butter and herb sprigs which perfume the interior.
Low and Slow – Starting at a high temperature to brown the skin then lowering the oven temp lets the turkey gently roast to an ideal internal temperature.
Basting – Basting the turkey while roasting with chicken stock replenishes moisture.
Resting – Allowing the turkey to rest after roasting lets juices redistribute evenly throughout the meat.
Key Steps to Try
Loosen the Skin – Separating the skin from the meat creates space to rub the flavorful herb butter directly on the breast and thighs.
Truss with Care – Loosely tying the legs together with kitchen string neatly holds everything together during roasting.
Monitor Temperature – Use a meat thermometer to accurately check doneness instead of relying on time alone. It should reach 175°F in the thighs.
Make the Giblet Gravy – Simmering turkey wings and necks creates an ultra-rich gravy base. Whisk in flour to thicken.
Rave Reviews
Colicchio’s herb-butter turkey has earned widespread praise, with over 4.5 stars out of 5 on the Bon Appétit website based on over 50 glowing reviews. Fans rave about how moist and full of flavor the turkey turns out. The unique herb butter makes this recipe standout from typical fare.
Many reviewers declared it was the best turkey they’ve ever made. The gravy earned special acclaim as well for being silkier and more robust than homemade versions. Even novice cooks reported fantastic results following Colicchio’s very approachable steps.
Give It a Try This Thanksgiving!
A beautifully bronzed, juicy turkey is likely every host’s Thanksgiving dream. With Colicchio’s ingenious technique of injecting flavors under the skin and slow roasting at a moderate temperature, your turkey fantasies can become reality this year.
Rather than wrestling with basting schedules and thermometer anxiety, Colicchio’s simple yet impeccable recipe guarantees you’ll serve a perfect turkey worth raving about to your guests. Enjoy your new go-to recipe for seasons to come!
