Herb Roasted Turkey
Yield: 18 Servings
Ingredients
1 c plus 2 tablespoons unsalted butter
2 ts dried rosemary; crumbled
2 ts dried thyme; crumbled
1 18-pound turkey (neck and giblets reserved stock)
1 lg carrot; peeled and thinly sliced
3/4 lb leeks - white and pale green parts; chopped
Kitchen string; for trussing bird
3 c chicken stock
Instructions
Preheat oven to 325 F. Combine butter and half each of the rosemary and thyme in a bowl. Add a generous amount of salt and blend. Season inside of turkey cavity with salt and pepper to taste. Add carrots, leeks and remaining rosemary and thyme to inside cavity. Truss bird with string. Pat skin dry with paper towels. Brush a portion of the herb butter mixture over turkey. Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per pound, basting with chicken stock and brushing with herbed butter every 25 minutes until a meat thermometer registers 175 F. when inserted into thickest part of the thigh (or when thigh and leg fall easily away when pulled.) Remove turkey from oven. Reserve fat from cooking juices for mushroom gravy. Discard remaining fat. Reserve cooking juices for mushroom gravy. Let turkey stand 20 minutes before carving.
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Yield: 18 Servings
Ingredients
1 c plus 2 tablespoons unsalted butter
2 ts dried rosemary; crumbled
2 ts dried thyme; crumbled
1 18-pound turkey (neck and giblets reserved stock)
1 lg carrot; peeled and thinly sliced
3/4 lb leeks - white and pale green parts; chopped
Kitchen string; for trussing bird
3 c chicken stock
Instructions
Preheat oven to 325 F. Combine butter and half each of the rosemary and thyme in a bowl. Add a generous amount of salt and blend. Season inside of turkey cavity with salt and pepper to taste. Add carrots, leeks and remaining rosemary and thyme to inside cavity. Truss bird with string. Pat skin dry with paper towels. Brush a portion of the herb butter mixture over turkey. Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per pound, basting with chicken stock and brushing with herbed butter every 25 minutes until a meat thermometer registers 175 F. when inserted into thickest part of the thigh (or when thigh and leg fall easily away when pulled.) Remove turkey from oven. Reserve fat from cooking juices for mushroom gravy. Discard remaining fat. Reserve cooking juices for mushroom gravy. Let turkey stand 20 minutes before carving.
