Herb-Butter Roasted Turkey
If your turkey is frozen, allow at least three days for it to thaw in the fridge. Check the turkey as
it roasts to make sure that the breast isn't overbrowning before 2 hours.
Makes 12 servings
Total time: 31/ 2–4 hours
FOR THE TURKEY, LINE ROASTING Preheat
PAN WITH:
oven to 350° with oven rack in
4
ribs celery, chopped, divided
lowest position.
4
carrots, chopped, divided
For the turkey, line roasting pan with half
2
onions, chopped, divided
the celery, carrots, and onion; add broth.
2
cups low-sodium chicken broth Place a roasting rack on top of vegetables;
set aside.
PREPARE:
Prepare turkey, removing giblets and neck.
1
whole turkey, thawed if frozen
Reserve neck for stock and discard giblets.
(12–14 lb.)
Trim any excess skin and fat from turkey,
1/ 2
lemon, chopped
then rinse entire bird (inside and out) with
4
Tbsp. unsalted butter, melted
water; dry with paper towels.
Salt to taste
Slide your hand between the skin and breast
FOR THE HERB BUTTER, PROCESS:meat at the neck to loosen the skin. Tuck
4
Tbsp. unsalted butter, softened wing tips under the turkey’s body to secure.
1
Tbsp. each chopped fresh
Season turkey cavity with salt, then stuff with
thyme, sage, and rosemary
lemon and remaining vegetables.
1/ 2
tsp. kosher salt
For the herb butter, process softened
butter, thyme, sage, rosemary, and salt in a
GARNISH:
mini food processor. Insert herb butter under
Assorted fresh herbs, such as
skin and over entire breast.
rosemary, thyme, and sage
Transfer turkey to roasting rack and tie legs
Red grapes
with kitchen string. Brush turkey with melted
Lemon wedges
butter, season with salt, and roast 2 hours.
Remove turkey from oven, baste with pan
juices, cover breast with foil, and return to
oven.
Roast turkey, basting every 30 minutes, until
an instant-read thermometer inserted into the
thickest part of the thigh registers 170°.
Remove turkey from oven, transfer to a
cutting board, tent with foil, and let rest 30
minutes.
Strain pan drippings into a large glass
measuring cup; reserve for gravy (see
Delicious Turkey Gravy recipe).
Garnish turkey with fresh herbs, grapes, and
lemon wedges.
Adding broth to the vegetables keeps the
turkey moist and adds flavor to the juices
for the gravy.
Use a spoon to insert herb butter under
the skin, then "massage" it around so it
covers the breast.
Per 6 oz.: 268 cal; 9g total fat (3g sat); 118mg chol;
106mg sodium; 0g carb; 0g fiber; 44g protein
Baste turkey with drippings from the
bottom of the pan to keep the skin moist
and help it brown.
http://www.cuisinerecipes.com/2011/11/17/herb-butter-roasted-turkey/2/