Butter and Herb Turkey


Sliced cooked turkey in a blue serving dish
Butter and Herb Turkey

This turkey recipe includes a few tips and trick to get the juiciest bird you've ever had. It may not look as pretty as a typical ultra browned crispy turkey, but lets face it, how your turkey looks before it gets sliced makes no difference on how delicious it will taste. This recipe will guide you from start to finish on how to prep and cook your turkey as well as make a gravy from those delicious drippings.


TIPS AND TRICKS:

- If you prefer a crispy skinned bird, for the first 15 minutes of cooking, crank the oven temp up to 400 F to crisp up the skin.

- Avoid adding breaded stuffing to your turkey. Although this creates a delicious stuffing, it tends to absorb a lot of moisture from the turkey causing it to become dry. Instead, add an assortment of vegetables that will aid in creating an extra juicy and flavorful bird.

- Looking for an extra juicy bird! Flip the bird upside down in the roasting pan. This will allow the juices from the bones and the vegetable stuffing to drip into the meat and not away from it. This does not create the prettiest of birds but it is delicious.

- If you have an oven thermometer with an external monitor, use it. Then you can pull the bird out at the exact time its ready.

Baked turkey on a white plate
Juicy Butter and Herb Turkey

Ingredients:

1/2 Cup Butter, melted

1 Tbsp Basil

1 Tsp Parsley

1 Tsp Sage

1 Tsp Thyme

Salt and pepper

3 to 4 cups water

6 large Carrots, peeled

6 Peeled Potatoes, quartered

3 Onions, peeled and quartered

2 Stocks of Celery, cut in half

4 Cloves Garlic, finely diced

Turkey Gravy:

2 Tbsp Corn starch + 2 Tbsp water (to make a slurry for thickening drippings)


herbed butter in a bowl top left, vegetable in base of roasting pan, basking turkey.
Turkey Preparation

Directions:

- Preheat oven to 350 F.

- Add to a roasting pan your 4 whole peeled carrots, 3 quarters of your potatoes, onions and celery. Spread them out across the bottom of your roasting pan in an effort to create a rack for your turkey to sit on top of. Add just enough water to cover the vegetables.

- To your turkey, stuff with the remaining rough chopped carrots, potatoes, onion, celery and garlic. Place your stuffed turkey on top of the vegetables in the roasting pan.

- In a separate bowl, add the melted butter, 3 cloves of minced garlic, salt, pepper, basil, parsley, sage and thyme. Mix it all together, then using a basting brush, coat the entire turkey with the herb butter.

- Cover and bake for 13 minutes per pound. Should reach an internal temperature of 170 F in the breast.

- After about an hour of cooking, baste the bird again with your herb butter, then cover again and continue to bake.

- Once fully cooked, remove from the oven and allow to rest for 10 to 15 minutes before slicing.

- Meanwhile, in a sauce pan add the dripping from the roasting pan and bring up to a simmer. Add your corn starch slurry, stirring constantly until thickened. Add salt and pepper to taste.

- Slice your turkey as desired and enjoy.


Turkey dinner with carrots, stuffing and mashed potatoes
Turkey Dinner

Whether it's Sweet or Savoury, let it be made with Love!

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