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Category: Turkey
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
3 tbsp chopped fresh parsley
2 tbsp chopped fresh sage
2 tbsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 15-to-16 pound turkey
Salt and pepper to season cavity
1 1/4 lb. shallots, peeled and cut in half through the root
1 carrot, unpeeled
1 large celery stalk, cut in half crosswise
1 medium onion, peeled and quartered
3 cups (approximately) chicken broth
Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with 1/2 cup chicken broth every 30 minutes.
Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
Remove the carrot, celery and onion from the cavity and discard.
Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.
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ROASTED TURKEY WITH HERB BUTTER AND ROASTED SHALLOTS
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Category: Turkey
Prep Time: Cook Time: Total Time:
3/4 cup butter, softened
3 tbsp chopped fresh parsley
2 tbsp chopped fresh sage
2 tbsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 15-to-16 pound turkey
Salt and pepper to season cavity
1 1/4 lb. shallots, peeled and cut in half through the root
1 carrot, unpeeled
1 large celery stalk, cut in half crosswise
1 medium onion, peeled and quartered
3 cups (approximately) chicken broth
Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with 1/2 cup chicken broth every 30 minutes.
Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
Remove the carrot, celery and onion from the cavity and discard.
Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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