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Sandy G
 
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Default Herb-Butter-Roasted Turkey

Herb-Butter-Roasted Turkey

1 14-pound turkey
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup butter (no substitutes), softened
2-3 tablespoons snipped fresh thyme, tarragon, marjoram, and/or rosemary
2 cloves garlic, minced

Preheat oven to 425 degrees F.
Remove giblets and neck from interior cavity of turkey; reserve for gravy
stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock.
Season cavity with salt and pepper.
For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic.
Starting at the neck end of the turkey, loosen the skin by sliding your
fingers underneath it, being careful not to tear it. Slide your hand as
far as you can toward the other end of the turkey, separating the skin
from the meat. Rub about two-thirds of the herb-butter seasoning over the
entire breast.
Spoon some of the stuffing into the neck cavity. Skewer neck skin to back.
Spoon more of the stuffing loosely into the body cavity. (If you pack
stuffing too tightly, it will not get hot enough by the time the turkey is
cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any
remaining stuffing to a 2-quart casserole; cover and chill in the
refrigerator.
Place turkey, breast side up, on a rack in a shallow roasting pan. Insert
a meat thermometer into the center of one of the inside thigh muscles. The
bulb should not touch the bone.
Rub remaining herb-butter seasoning over the entire turkey. Cover turkey
loosely with foil. Roast in the preheated oven for 20 minutes. Reduce
temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to
4 hours or until thermometer registers 180 degrees F. Cut band of skin
between legs after 2-1/2 hours so the thighs will cook evenly. Bake
casserole of stuffing alongside turkey during the last 40 minutes or
roasting. During the last 30 minutes of roasting, uncover turkey.
When done, remove turkey from oven; cover. Let turkey stand 20 minutes
before carving. To serve, remove stuffing from turkey; transfer to a
serving bowl. Carve turkey and serve warm. Makes 14 servings.

Servings: 14





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