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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PARSLEY, SAGE, ROSEMARY & THYME TURKEY Recipe

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This recipe for PARSLEY, SAGE, ROSEMARY & THYME TURKEY is from The Carter Country 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 12-14 lb Turkey
1 c Dry White Wine
1 c Chicken Stock or Broth
1/2 c Fresh Parsley Leaves Chopped
2 T Fresh Sage Leaves Chopped
1 T Fresh Thyme Leaves Chopped
1/2 c Unsalted Butter 1-Stick
Kosher Salt & Pepper
1 Medium Onion Cut in Eighths
1 Head Garlic, Cut in Half Crosswise
Directions:
Directions:
Preheat oven 325 degrees

Drain juices from turkey. Remove giblets and pat turkey dry. Place turkey breast side up on a wire rack in a large roasting pan. Into pan pour wine and chicken stock.

In food processor with knife blade pulse parsley, sage, rosemary and thyme until very finely chopped. Add butter and pulse until well blended.

Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. REMOVE RINGS...IT TEARS THE SKIN. Using a spatula place 3/4 butter mixture under the skin on both sides of the breast bone. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey. Sprinkle 1 1/2 T salt & 1 1/2 t. pepper all over the outside and inside cavity.

Place onion, garlic, sage, rosemary and thyme springs in cavity. With kitchen string, tie wings against body and tie drumsticks together.

Roast 1 /2 hours. If turkey breast is getting to brown, cover loosely with foil Roast 1 hour longer until meat thermometer, inserted into thickest part of thigh nest to the body reaches 170 degrees and breast temp reaches 160 degrees. Carefully lift turkey from pan and tilt slightly to allow juices to run into pan. Place turkey on large platter. Cover

Remove rack from roasting pan. Strain drippings. Let drippings stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey an serve with pan juices.
Number Of Servings:
Number Of Servings:
12 main
Preparation Time:
Preparation Time:
Total time : 3 1/2 hrs

 

 

 

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