Showing posts with label Roast Turkey. Show all posts
Showing posts with label Roast Turkey. Show all posts

Thursday, November 7, 2019

The Perfect Roast Turkey Recipe!

10 - 14 lb. turkey* (fresh or frozen and fully thawed)
3/4 cup unsalted butter, softened
2 tsp lemon zest
1 Tbsp fresh thyme leaves
1 Tbsp chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 medium yellow onion, cut into quarters
8 garlic cloves, smashed
1/2 bunch Chopped fresh parsley

In a mixing bowl stir together butter, lemon zest, thyme and rosemary

Rest turkey, preheat oven: Let turkey rest at room temperature 1 hour

 Remove neck and giblets: Remove neck and giblets from turkey

 Dab dry, fold wings under, season cavity: Pat outside of turkey well with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.

Create pocket of space for butter underneath skin: Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate and loosen the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to puncture and tear skin or butter will melt out as it bakes.

Make butter-herb mixture: In a mixing bowl stir together butter, lemon zest, thyme and rosemary.

Stuff portion of butter under skin: Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.

Place in roasting rack: transfer turkey to a large roasting pan with a roasting rack

Truss if desired: tie legs with kitchen twine 

Stuff Your Turkey

Bake to 165 degrees: Bake in preheated oven until thickest center portion of thigh without touching bone registers 165 degrees on a probe thermometer or instant read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey with aluminum foil as needed to prevent excessive browning.
Tip: to ensure a moist turkey be careful not to over-cook. If you bake much past 165 degrees it will start to dry out.
Rest and carve: Let turkey rest 30 minutes at room temperature (or up to 60 minutes) before carving.