Best Roasted Turkey

I'm not even kidding this roasted turkey recipe combined with my Dry Brine Turkey recipe will produce the best turkey to ever come out of your kitchen. TRUST ME.

Fare Thee Well Best Roasted Turkey

The additional of the lemony herb compound butter is the real hero here.


"Turkey roasting times will vary depending on the size of your bird. I cook mine for 12 minutes per pound. Roast to an internal temperature of 165 degrees with by inserting your digital thermometer into the thigh of the bird. Remove from the oven and allow to rest for 30 minutes before carving"

I don't stuff my turkeys, for a few reasons:

  1. Shorter cooking time - by a lot shot! This 17 lb. bird was done in 2.5 hrs!

  2. Even cooking - by not stuffing the bird with stuffing you allow for better air circulation in and around the bird, resulting in a more evenly cooked bird.

  3. Less mess - it gets messy enough with brining, rubbing the compound butter all over the bird & carving, so I save myself the added hassle.


If you want to get ahead of the game 👇👇👇

Make the compound butter the night before and leave it on the counter in an airtight container.



Best Roasted Turkey

Serves 8-10


What you'll need:


Lemon Herb Compound Butter

1 cup unsalted butter, at room temperature

3 tbsp chopped fresh parsley

2 tbsp chopped fresh sage leaves

1 tbsp chopped fresh rosemary

1 tbsp fresh thyme leaves

2 lemons, zested


1 17 lb. turkey, unstuffed

1L (4 cups) chicken stock


For the cavity of the turkey

1 lemon, halved

1 orange, halved

Fresh parsley

Sprigs of thyme

Sprigs of rosemary



Steps:


Preheat the oven to 350F.


In a bowl combine 1 cup of room temperature unsalted butter with 3 tbsp chopped parsley, 2 tbsp chopped sage, 1 tbsp chopped rosemary, 1 tbsp thyme leaves & the zest of 2 lemons.


Ensure that any wet spots on your dry brined turkey have been patted dry with paper towel (try not to wipe off the brine). Use your fingers to release the skin on the breast of the turkey from the breast. Try to do this as far down to wear the neck of the bird would have been as possible. Slather a few tablespoons of compound butter in between the breast and the skin of the turkey. This will help to ensure the breast stays moist. Distribute the remaining compound butter all over the bird, don't forget the back & the wings!


Place the turkey on a clean wire rack inside a clean roasting pan. Stuff the cavity of the turkey with 1 halved lemon, 1 halved orange & assortment of fresh parsley, rosemary & thyme. Pour 1L chicken stock into the bottom of the roasting pan.


Roast, uncovered for 2 hours basting every 20 minutes.


At the 2 hour mark, remove the turkey from oven, insert the probe of a digital-read thermometer into the thigh of the turkey. If it reads 165F or higher, tent the turkey with foil and allow to rest before carving. If it needs more time, remove the thermometer, return the turkey to the oven and cook until the internal temp of the turkey is 165 degrees, checking the temperature every 15 minutes. When it's finished cooking remove from the oven, tent with foil and allow the turkey to rest for 30 minutes before carving.



Happy Holidays!!

Chef Jill's Signature







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