Monday, November 28, 2011
Thanksgiving Roasted Turkey
In our house, we always have 2 turkeys; one roasted in the oven (classic), and one that Eliot does on the smoker in the backyard for about 5-6 hours (yes, it is as delicious as it sounds). This year the roasted turkey was my job. Believe me, I was scared! It is the ONE dish that everyone looks forward to all year. But with a little help from Grandma and every Thanksgiving FoodNetwork show I've ever watched, I was able to successfully roast a delicious turkey. While we all have our own recipes and instructions to cooking the perfect bird I used the 300* oven, 20 minutes per pound method. It's much easier than I thought it was going to be! Instead of placing vegetables under the bird and herbs under the skin, I slathered it all over with in an herb butter. The crunch on the skin... UGH! Incredible!!!
What you'll need:
1 15-20 lb. turkey
2 sticks unsalted butter AT ROOM TEMPERATURE (you can use vegan butter if you wish)
1 tbs. kosher salt
2 tbs. fresh marjoram
2 tbs. fresh sage
2 tbs. fresh rosemary
1 pair latex gloves
1. Preheat your oven to 300*
2. Place all of the herbs and salt in a food processor and pulse until finely chopped.
3. Add the butter and mix for about 1 minute or until you get a smooth consistency.
4. Pat your turkey dry with a paper towel, and place on top of a rack inside a roasting pan.
5. Put on the gloves, and using your hands (remember, they're a chef's BEST tool), slather the butter all over the bird.
6. Place the bird in the oven for about 5 hours. (20 minutes per pound, using a meat thermometer right in the center of the bird, once it's 165)
7. REMOVE FROM OVEN IMMEDIATELY!!! It will dry out, even if you turn off the oven. LEAVE IT AT ROOM TEMPERATURE!!!