HERB BUTTER TURKEY
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoon each chopped fresh rosemary, sage, and thyme
- Kosher salt and freshly ground pepper
- 1 whole turkey about 13 pounds
- 6 large carrots, halved crosswise
- 2 large onions, cut into 8 wedges
- 4 stalks celery, halved crosswise
- Preheat oven to 350 degrees with rack in the lowest position. Make herb butter. In a small bowl, mix together 5 tablespoons butter with chopped herbs; season with salt and pepper.
- Loosen skin: Put on some gloves and start by working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin. Rub herb butter under the skin. Fill neck cavity: Place turkey breast side down.
- Cut neck into pieces; mix with carrots, onions, celery, and 2 cups broth in a large roasting pan. Set roasting rack over vegetables in pan.
- Place turkey onto rack and rub with remaining tablespoon butter. Season with salt and pepper. Tent turkey loosely with foil. Roast 1 hour at 350, then baste every 30 minutes with pan liquids. Continue until the meat thermometer registers 125 degrees, it will be roughly about 3 hours.
- Remove foil; turn up the oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more broth if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest 20 minutes before carving.
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