Continuing with the holiday theme…here’s how I make a turkey. I’ve only made this bird a few times now, but have gotten rave reviews each time. I rub the turkey in an herb butter and stuff it with some veggies. I also place it on top of veggies in the roasting pan.
I have to admit I was definitely afraid to “tackle the turkey”, but am glad I did!
Start with the veggies…
- Preheat the oven to 450º.
- Quarter 2 onions.
- Cut up 3 stalks of celery.
- Cut up 3 carrots (or use baby carrots like I did…I just approximated how many would make up 3 carrots).
- Place half the veggies on the bottom of the roasting pan.
- Place the other half inside the cavity of the turkey. (Make sure you remove the neck and giblets first!)
Then work on the herb butter…
- Place the turkey on top of the vegetables in the roasting pan.
- In a food processor, combine 1 and 1/4 sticks butter with 2 tablespoons each of fresh sage, rosemary, and thyme, and 3 tablespoons of fresh parsley.
- Season with s&p.
- Process until smooth.
- Rub the mixture all over your turkey. (Don’t leave any part out!)
- Season the bird with s&p.
- Place in the oven and cook for about 45 minutes, until golden brown on the outside.
- While the bird is roasting, heat about 4 cups of turkey stock on the stove. Keep warm over low heat.
- Once the bird is golden brown, reduce the heat to 350º.
- Baste with the turkey stock every 15 minutes.
- Continue cooking and basting until the turkey is done (a thermometer should read about 170º).
- Remove the turkey and tent with foil for about 15 minutes before carving.
P.S. – I made it to the gym finally! Working off that baked potato soup from last week…