09 Oct Rosemary Roasted Turkey
Compound Butter (make night before & refrigerate)
8 Tbsp. unsalted butter; room temperature
1 Tbsp. fresh parsley; chopped
2 tsp. Summer Savory
1 Tbsp. fresh rosemary; stemmed and chopped
1 tsp. dried Thyme
A pinch of salt
1 – 12 lb free range turkey; thawed and dried
3 large carrots; cut lengthwise
3 celery stocks; trimmed and cut lengthwise
2 large onions; peeled and quartered
2 sprigs fresh rosemary
salt & pepper
2 -3 cups water
Place room temperature butter into a bowl and beat on high until light and fluffy.
Stir in parsley, Summer Savory, rosemary, thyme and salt.
Wrap & roll into a log in parchment paper. Place in fridge overnight. Let soften before use.
Preheat oven to 375°F and place rack on lowest level.
Place carrots, one onion and celery on the bottom of a roasting pan (large enough to fit the bird). Add in water.
Pat the turkey dry and very carefully work the skin back from the neck up towards the breasts. Careful not to tear the skin.
Once loosened, rub 5 Tbsp of the rosemary compound butter under the skin. Turn over (breast down) and season the cavity generously with salt and pepper.
Add in one quartered onion (4 pcs) and rosemary sprigs. Place the bird breast side up onto the carrot and celery bed.
Rub remaining compound butter all over the turkey. Season with salt and pepper.
Place in oven and cook for one hour. Baste the bird and cook for additional 2 hours, basting ever 30 or so minutes. The turkey will be done when an internal temperature reaches 165°F (tested on innermost part of the thigh).
Let rest for at least 30 minutes (an hour is best).