Ingredients with Measurements:
- 1 (12-15 pound) turkey, thawed
- 1 cup unsalted butter, softened
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 1 lemon, halved
- 4 garlic cloves, peeled
- 2 cups chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Rinse the turkey inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the softened butter, chopped herbs, salt, and pepper.
4. Carefully loosen the skin over the turkey breast and spread the herb butter mixture under the skin.
5. Stuff the turkey cavity with onion quarters, lemon halves, and garlic cloves.
6. Tie the legs together with kitchen twine and tuck the wings under the body.
7. Place the turkey in a roasting pan and pour the chicken broth into the bottom of the pan.
8. Cover the turkey loosely with foil and roast for 2 hours.
9. Remove the foil and continue roasting for an additional 1-2 hours, or until the internal temperature of the turkey reaches 165°F.
10. Let the turkey rest for 15-20 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
- Internal temperature of turkey: 165°F
Serving size:
- 12-15 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Protein: 50g
- Carbohydrates: 0g
- Fiber: 0g
- Sodium: 650mg
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of added salt.
- Dried herbs can be used instead of fresh herbs, but reduce the amount by half.
Variations:
- Add chopped garlic or shallots to the herb butter mixture.
- Use different herbs, such as parsley, oregano, or marjoram.
- Stuff the turkey with different aromatics, such as apples, celery, or carrots.
Tips and tricks:
- Use a meat thermometer to ensure the turkey is cooked to the proper temperature.
- Baste the turkey with the pan juices every 30 minutes to keep it moist.
- Let the turkey rest before carving to allow the juices to redistribute.
Storage instructions:
- Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- To reheat, place the turkey in a baking dish and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Garnish the turkey with fresh herbs, such as rosemary or thyme.
- Serve the turkey on a platter with roasted vegetables and gravy.
Garnishes:
- Fresh herbs, such as rosemary or thyme.
Pairings:
- Mashed potatoes, green beans, cranberry sauce.
Suggested side dishes:
- Roasted vegetables, stuffing, sweet potato casserole.
Troubleshooting advice:
- If the turkey is browning too quickly, cover it with foil.
- If the turkey is not browning enough, increase the oven temperature to 350°F for the last 30 minutes of cooking.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw poultry.
- Use a meat thermometer to ensure the turkey is cooked to the proper temperature.
Food history:
- Roast turkey has been a traditional Thanksgiving dish in the United States since the 19th century.
Flavor profiles:
- The herb butter adds a savory, herbaceous flavor to the turkey.
Serving suggestions:
- Serve the turkey with traditional Thanksgiving sides, such as mashed potatoes, stuffing, and cranberry sauce.
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Taste: Savory, Herbal, Rich, Juicy, Aromatic, savory, herbaceous, succulent, flavorful, aromatic