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LOCATION: Recipes >> Poultry >> Roast Turkey 21

Print this Recipe    Roast Turkey 21

Herb Roasted Turkey

1 cup plus 2 tablespoons unsalted butter room temp
2 teaspoons dried rosemary, crumbled
2 teaspoons dried thyme, crumbled
1 18-pound turkey (neck and giblets reserved for stock)
1 large carrot, peeled and thinly sliced
3/4 pound leeks - white and pale green parts only, chopped
3 cups chicken stock

Preheat oven to 325F. Combine butter and half each of the rosemary
and thyme in a bowl. Add a generous amount of salt and blend. Season
inside of turkey cavity with salt and pepper to taste. Add carrots,
leeks and remaining rosemary and thyme to inside cavity. Truss bird
with string. Pat skin dry with paper towels. Brush a portion of
the herb butter mixture over turkey. Place turkey on a roasting
rack inside a roasting pan. Roast turkey about 20 minutes per pound,
basting with chicken stock and brushing with herbed butter every
25 minutes until a meat thermometer registers 175F when inserted
into thickest part of the thigh (or when thigh and leg fall easily
away when pulled.) Remove turkey from oven. Reserve fat from cooking
juices for mushroom gravy. Discard remaining fat. Reserve cooking
juices for mushroom gravy. Let turkey stand 20 minutes before
carving.

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