Ingredients: |
Ingredients: Turkey
1 (12-20 lb.) turkey
Salt and pepper to taste
1 onion peeled and quartered
1 lemon quartered
1 apple quartered
1 (¾ oz) container of rosemary
1 (¾ oz) container of thyme
1 (¾ oz) container of sage
Herb Butter
1 cup unsalted butter, softened
1 tsp salt
½ tsp black pepper
6 cloves garlic, minced
1 tbsp rosemary, chopped
1 tbsp thyme, chopped
½ tbsp sage, chopped
|
Directions: |
Directions:Let turkey warm to room temperature for about an hour. Preheat oven to 325º. Prepare herb butter by combining softened butter with minced garlic, salt, pepper, rosemary, thyme, and sage. Remove neck and giblets from inside turkey and discard or reserve for gravy. Pat turkey dry with paper towel. Season inside turkey with salt and pepper to taste, then stuff cavity with lemons, onions, and apples, as well as rosemary, thyme, and sage. Using fingers, loosen and lift turkey skin above the breasts, and smear a few tbsp of herb butter underneath skin. Tuck wings underneath bird. Place turkey on roasting rack inside roasting pan. In microwave or on stovetop, heat remaining herb butter until melted or almost melted. Brush melted herb butter over outside of turkey, including wings and legs. Roast turkey in oven for 13-15 minutes per pound to an internal temperature of 165º. About halfway through cooking, cover the top of turkey with foil to protect breast meat from overcooking and becoming dry. Once at desired temperature, remove from oven and let rest for 20-30 minutes before carving to ensure optimal juiciness. |
This recipe for Thanksgiving Turkey is from