Holiday Recipes
Roast Turkey with Herb Butter
Makes about 20 servings
Roast Turkey with Herb Butter
Makes about 20 servings
Classic and timeless, a staple for any Thanksgiving table.
Nutritional information per serving (based on 4 oz): Calories 179 (52% from fat) |carb. 0g|prot. 21g|fat 10g|sat. fat 3g|chol. 68mg|sod. 207mg|calc. 0mg|fiber 0gHerb Butter Nutritional information per serving (based on 1 teaspoon): Calories 34 (99% from fat)|carb. 0g|pro. 0g|fat 4g|sat. fat 2g|chol. 10mg| sod. 25mg|calc. 1mg|fiber 0g
Ingredients
- Herb butter:
- 2tablespoons chives, cut into 1-inch pieces
- 2tablespoons fresh sage leaves
- 2teaspoons fresh thyme leaves
- 2teaspoons fresh rosemary leaves
- 16tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and softened
- ½teaspoon kosher salt
- Roast turkey:
- 4medium carrots, peeled and cut into 2-inch pieces
- 4medium celery stalks, cut into 2-inch pieces
- 2large onions, peeled and each cut into 12 pieces
- 2fresh thyme sprigs
- 2fresh sage sprigs
- 1teaspoon whole black peppercorns
- 2½cups water
- 116-pound turkey
- Kosher salt, to season
- Freshly ground black pepper, to season
Preparation
For the herb butter:
- Insert the small work bowl and small chopping blade in a Cuisinart® food processor.
- Add all of the ingredients to the work bowl. Pulse to break up butter, 5 to 6 times. Process on High until all the ingredients are fully combined and the herbs are chopped, about 40 seconds.
- Let stand at room temperature.
For the roast turkey:
- Preheat the oven to 450°F.
- Combine the carrots, celery, onions, thyme, sage, and peppercorns in a large Cuisinart® roasting pan. Reserve a handful of the vegetable mixture for the cavity of the turkey, and then add the water to the roasting pan.
- Fit the rack in the pan on top of the vegetables. Pat the turkey dry with paper towels, both outside and inside the cavity.
- Rub the herb butter over the exterior of the turkey as well as in the cavity. Season generously with salt and pepper.
- Add the reserved vegetables to the cavity. Place the turkey on the rack in the roasting pan.
- Transfer the turkey to the oven, and immediately reduce the temperature to 325°F. Rotate the roasting pan and baste every hour while cooking. Keep an eye on the liquid in the bottom of the roasting pan, and add more should it evaporate.
- Roast until the thickest part of the thigh registers 170°F with an instant-read thermometer. Begin checking the temperature at 3-½ hours. If turkey gets too dark before it reaches the appropriate temperature, cover with foil until finished.
- Pour off any drippings and place in freezer to separate out the fat while the turkey is resting. Remove and discard the solidified fat, and use the drippings to make your favorite gravy.
