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The Ultimate Turkey Recipe

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This recipe for The Ultimate Turkey, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 14-16 lb. turkey (we like a fresh turkey brined in advance with Williams Sonoma brine)
2 sticks butter at room temperature
Salt and pepper to taste
2 tsp. minced fresh thyme, plus 15 fresh thyme sprigs
2 tsp. minced fresh tarragon, plus 5 large tarragon sprigs
2 tsp. minced fresh rosemary, plus 5 fresh rosemary sprigs
2 tsp. minced fresh sage, plus 5 fresh sage sprigs
4 cups chicken or turkey broth, divided

Directions:
Directions:
Mix 1 stick butter and all minced herbs in small bowl. Season herb butter with salt and pepper to taste.

Set oven rack at lowest position and preheat to 425. Rinse turkey, inside and out (remove everything in all cavaties) and pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub half of herb butter over breast meat under skin. Sprinkle cavity generously with salt and pepper and place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under and tie legs together loosely. Rub remaining herb butter over outside of turkey and sprinkle turkey generously with salt and pepper. Place turkey on rack in large roasting pan.

Roast turkey in oven 20 minutes and then reduce temperature to 350. Roast turkey for 30 minutes; pour 1 cup broth over and add 1 T. plain butter to roasting pan. Roast turkey 30 minutes more; baste with pan juices, then pour 1 more cup broth over and add 1 T. butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175, basting with pan juices and adding 1 cup broth and 1 T. butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5-10 degrees).

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
If you stuff your bird with stuffing, it may increase the cooking time. I think you could still use the butter and herb sprigs in the cavity, just push them to the back and then put in stuffing. Stuffing that is closest to herb sprigs may be too flavorful but probably good.

 

 

 

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