Shelley’s Thanksgiving Turkey

Shelley's Thanksgiving Turkey

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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 12 to 14

Recipe Ingredients

  • 1 1/2 bunches each fresh thyme, sage, basil, and oregano, coarsely chopped
  • 1 1/2 teaspoons each dried thyme, sage, basil, and oregano
  • 2 tablespoons unsalted butter at room temperature
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 1 fresh turkey (12 to 14 pounds)
  • 2 small onions, cut into 1/4 inch slices
  • 2 carrots, cut into 1/4 inch rounds
  • 2 ribs celery, cut into 1/4 inch pieces
  • 2 leeks, cut into 1/4 inch rounds
  • 2 cloves of garlic, sliced
  • olive oil
  • Herb Butter:
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons each minced fresh parsley, sage, thyme, and basil
  • 1 tablespoon minced fresh oregano
  • 1 clove garlic, minced
  • freshly ground pepper

Recipe Instructions

  1. Preheat oven to 450 degrees
  2. Mix fresh herbs, dried herbs, butter, salt and pepper
  3. Rub into turkey cavity
  4. Stuff onions, carrots, celery, leeks, and garlic into cavity
  5. Truss with string
  6. Rub outside of bird with olive oil
  7. Place on a rack in a roasting pan
  8. Roast 30 minutes
  9. Herb Butter
  10. Combine butter, parsley, sage, thyme, basil, oregano, garlic, salt and pepper in a small bowl (this can be refrigerated up to 4 days, but bring to room temperature before using)
  11. Reduce oven to 325 degrees and brush turkey with half of Herb Butter
  12. Roast another 30 minutes and brush with remaining butter
  13. Continue to roast, basting occasionally with pan juices, until thigh temperature measures 170 degrees on a meat thermometer, about 2 1/2 hours

Recipe Credit: Stop and Smell the Rosemary. A Cookbook by the Junior League of Houston. Inc.

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