Pairing Suggestion – Reserve Chardonnay
The buttery notes of Chardonnay complement the savory flavors of herb-roasted turkey, enhancing the overall richness of the holiday centerpiece.
Kate
Ingredients:
- 12-15 pound whole turkey, thawed if frozen
- 1/2 cup unsalted butter, softened
- 3 tablespoons mixed fresh herbs (rosemary, thyme, sage), finely chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 onion, quartered
- 4 cups chicken or turkey broth, for basting and gravy
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (165°C).
2. Prepare the Turkey:
Remove the turkey from its packaging. Pat it dry with paper towels, both inside and out.
3. Herb Butter:
In a small bowl, mix the softened butter, chopped herbs, minced garlic, salt, and pepper. This will be your herb butter.
4. Season the Turkey:
Carefully separate the skin from the turkey breast by gently sliding your fingers under the skin. Spread a generous amount of herb butter under the skin, directly onto the breast meat.
5. Stuff the Turkey:
Place the lemon halves and quartered onion inside the turkey cavity. This adds flavor and moisture to the bird.
6. Truss the Turkey (Optional):
Truss the turkey with kitchen twine to help it cook more evenly. This step is optional but can enhance the bird’s presentation.
7. Apply Herb Butter:
Rub the remaining herb butter over the entire surface of the turkey, ensuring it’s well coated.
8. Place in Roasting Pan:
Set the turkey on a roasting rack inside a roasting pan, breast side up.
9. Roast the Turkey:
Roast the turkey in the preheated oven. Baste the turkey every 30 minutes with chicken or turkey broth to keep it moist. Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh.
10. Rest the Turkey:
Allow the turkey to rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bird.
11. Make Gravy (Optional):
Use the pan drippings to make a delicious gravy. Skim off excess fat, then mix the drippings with a roux (butter and flour) and slowly add broth until you reach your desired consistency.
12. Carve and Serve:
Carve the turkey and arrange the slices on a platter. Serve with your favorite sides and enjoy your herb-roasted turkey!
This herb-roasted turkey is a flavorful and classic centerpiece for your holiday table, impressing your guests with its aromatic herbs and succulent meat.
