I found the recipe for this turkey in Food Network magazine (Nov. 2011), but I used AB’s cooking method from “Romancing the Bird.” It came out perfect on the first try and was moist and delicious.
Herb Butter Turkey
Prep Time 8 hours 45 minutes
Cook Time 2 hours
Total Time 10 hours 45 minutes
Servings 8
Ingredients
- Turkey thawed (mine was 14.5 pounds)
- 1/3 cup salt
- 1 tablespoon sugar
- 1 teaspoon pepper
- 1 stick butter softened
- 1 tablespoon parsley chopped
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried sage
- 1/2 teaspoon pepper
- 1/8 teaspoon paprika
- 1/16 teaspoon ground cloves
Instructions
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Thaw turkey completely. Rinse turkey under cold water and pat dry.
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Place a double layer of foil over the turkey breast and press down to form a mold. Cut off excess foil so that the breast “plate” remains.
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Combine salt, sugar and 1 teaspoon pepper. Rub all over turkey and inside cavity. Put turkey on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. (A dry bring is good is you are low on fridge space.)
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Preheat oven to 500 degrees F.
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Remove turkey from refrigerator, rinse well with cold water, pat dry, and place in roasting pan.
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Make flavored butter: combine butter, parsley, thyme, sage, 1/2 teaspoon pepper, paprika, and ground cloves.
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Reserve 2 tablespoons butter, then rub the rest under turkey breast skin and on legs. Rub 1 tablespoon of the reserved butter on top of turkey breast skin; chill and save the rest of the butter for your gravy.
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Roast turkey on the lowest level of the oven at 500 degrees F for 30 minutes. If available, insert a probe thermometer into thickest part of the breast. Cover the turkey breast with pre-fitted foil, and reduce heat to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. {I cooked mine for 2 hours at 350}
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Let the turkey rest, loosely covered with foil or a large mixing bowl for at least 30 minutes before carving.
