Thanksgiving Turkey
Ingredients
The turkey
-
15
lb
turkey, neck + giblets removed, completely thawed and patted dry
-
1
large sheet
double lined cheesecloth
-
1
large
orange, cut into quarters
-
2
small
lemons
-
4
cups
low sodium chicken stock or broth
The garlic herb compound butter
-
2
sticks
unsalted butter, softened
-
1
tablespoon
salt
-
1
tablespoon
fresh tarragon, chopped
-
1
tablespoon
fresh sage, chopped
-
1½
tablespoons
fresh thyme, chopped
-
2
teaspoons
fresh rosemary, chopped
-
4
cloves
garlic, minced
-
1
teaspoon
fresh lemon zest
Instructions
- Preheat the oven to 425°F and position a rack in the lower third.
- Remove the turkey from the refrigerator and let it come to room temperature, then pat it dry.
- Place the turkey on a wire rack in a roasting pan.
- Make the garlic herb compound butter by mixing softened butter with salt, tarragon, sage, thyme, rosemary, garlic, and lemon zest.
- Season the turkey cavity with salt and stuff it with orange and lemon quarters and any leftover herbs.
- Separate the skin from the turkey meat and rub ¾ of the butter mixture under the skin.
- Melt the remaining butter and soak the cheesecloth in it, then drape it over the turkey.
- Add chicken stock to the roasting pan.
- Roast the turkey at 425°F for 45 minutes.
- Reduce the oven temperature to 350°F, baste the turkey, and roast for an additional 2½ to 3 hours until the thickest part of the thigh reaches 160°F.
- Once done, remove the cheesecloth and let the turkey rest covered with foil for 20-30 minutes before slicing.
Nutrition Facts (estimated)
Servings
12-14
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
50g
Sodium
500mg
Cholesterol
150mg
You might also like