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Thanksgiving Turkey
TRADITIONS, OLD AND NEW Going for traditional? Maybe the Thanksgiving Turkey from Stop and Smell the Rosemary is up your alley. You can punch it up with Jalapeño and Cranberry Jelly. (Photo: Gabriel Garcia Marengo)
From Stop and Smell the Rosemary
1½ bunches each fresh thyme, sage, basil and oregano, coarsely chopped
1½ teaspoons each dried thyme, sage, basil and oregano
2 Tablespoons unsalted butter, at room temperature
1 Tablespoon salt
1 Tablespoon freshly ground pepper
1 fresh turkey (12 to 14 pounds)
2 small onions, cut into ¼-inch slices
2 carrots, cut into ¼-inch rounds
2 ribs celery, cut into ¼-inch pieces
2 leeks, cut into ¼-inch rounds
2 cloves garlic, sliced
Olive oil
Herb Butter Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2 Tablespoons minced fresh parsley
2 Tablespoons minced fresh sage
2 Tablespoons minced fresh thyme
2 Tablespoons minced fresh basil
1 Tablespoon minced fresh oregano
1 clove garlic, minced
Salt
Freshly ground pepper
Preheat oven to 450 degrees. Mix fresh herbs, dried herbs, butter, salt and pepper. Rub into turkey cavity. Stuff onions, carrots, celery, leeks and garlic into cavity. Truss with string. Rub outside of bird with olive oil. Place on a rack in a roasting pan. Roast 30 minutes.
Herb Butter: Combine butter, parsley, sage, thyme, basil, oregano, garlic, salt and pepper in a small bowl. (This can be refrigerated up to 4 days, but bring to room temperature before using.)
Reduce oven to 325 degrees and brush turkey with half of Herb Butter. Roast another 30 minutes and brush with remaining Herb Butter. Continue to roast, basting occasionally with pan juices, until thigh temperature measures 170 degrees on a meat thermometer, about 2¼ hours. Serve with Jalapeño and Cranberry Jelly. Serves 12 to 14.
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