https://www.copymethat.com/r/anc3sysa7t/cjs-roast-turkey-with-herbed-compound-bu/
150227668
tmtspw5
anc3sysa7t
2024-12-20 16:05:15
CJ's Roast Turkey with Herbed Compound Butter
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CJ made Nov. 28th., 2024 Thanksgiving
Ingredients
- subheading: For the herb compound butter:
- ¼ cup mixed basil and parsley
- 1 stick of soft butter
- subheading: For the turkey:
- Salt & Pepper
- Herbed compound butter
- 15 pound turkey, completely thawed
- Pepperidge Farms Herb Stuffing Mix
Steps
- subheading: Prep day:
- subheading: Make the herb compound butter:
- Mix the basil and parsley into the softened butter.
- subheading: To prep the turkey:
- Allow herbed compound butter to soften at room temperature for about 30 minutes. Unwrap turkey and place breast-side-up on dish towel or paper towel-lined Sheet Pan. Remove any plastic pieces, wrapping, or innards from inside cavity.
- Tuck wingtips under shoulders of bird. Working from one end of turkey nearest cavity, gently slide your hand beneath skin, between skin and breast itself, separating the two (feel free to use disposable gloves for this part). Working slowly and gently, continue sliding your hand between skin and breast to separate it entirely from breast. The idea here is to form a pocket to fill with herbed compound butter.
- Once skin has been separated, pinch off a large, baseball-sized chunk of herbed compound butter and form an oval-shaped, flat patty (similar to how you’d shape a hamburger). Gently slide it under the skin of one side of the breast, and use your hands on the outside of skin to press butter flat and help distribute it uniformly throughout the ‘pocket’ on one side of breast. Repeat this process on other side of breast. You should use the bulk of butter for this. Use your hands to slather any remaining butter on exterior of turkey, distributing it evenly over bird.
- Using one hand, tip bird vertically upward so that the cavity is facing up. Use your other hand to sprinkle salt & pepper very generously into empty cavity of turkey-do not be frugal here. Lay turkey back down and sprinkle more salt & pepper uniformly over breast and legs/thighs of turkey (it’s not necessary to season underside of turkey). Transfer turkey breast-side-up to a Roasting Pan fitted with a rack.
- Place turkey uncovered in the refrigerator overnight and roast it the next day.
- subheading: Roasting day:
- Prepare stuffing according to package directions. Stuff turkey cavities.
- Lightly tent the turkey with foil.
- Position oven rack in lower third of oven and preheat to 325°F. Once turkey has sat out at room temperature for 1 hour and oven is preheated, roast turkey for 3 hours, remove foil tent, baste with regular butter and continue roasting for one more hour or until thigh temp is 170 in the breast and 180 in the thigh.
- When turkey has reached its ideal temperature, remove it from oven and let it rest. This resting period is very forgiving - allow at least 20 minutes and up to an hour.