12.01.2010

Roast Turkey with Herb Butter

What's the main event at almost any Thanksgiving feast? The turkey, of course! After searching through dozens of recipes, I found one that sounded great and was rated very highly. I must say, it came out tender, juicy, and delicious!


Gobble, gobble...I'll gobble YOU.
 Roast Turkey with Herb Butter
5 tablespoons butter, room temperature
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Coarse salt and ground pepper
1 (10 - 12-pound) whole turkey, thawed if frozen, rinsed and patted dry, neck reserved
Stuffing (if using)
4 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

  1. Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
  2. Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
  3. Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
  4. Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
  5. Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.
 
Sliced and ready to chow!


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