Click for Cookbook LOGIN
"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

The Ultimate Turkey Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for The Ultimate Turkey is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14-16 lb. turkey (can brine in advance)
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. Stuffing that is closest to herbs may be too flavorful.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

288W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!