Thanksgiving: Roast Turkey
INGREDIENTS
| Ingredient | Quantity | Unit |
|---|---|---|
| Garlic, Minced | cloves | |
| Salt | tsp | |
| Dijon Mustard | tbsp | |
| Paprika (pref. Hungarian sweet) | tsp | |
| Thyme, fresh, finely minced | tbsp | |
| Rosemary, fresh, finely minced | tbsp | |
| Butter, Unsalted | stick | |
| Turkey | bird |
RECIPE INSTRUCTIONS
Directions
Prepare the Herb Basting Butter
* Mash the minced garlic into the salt on a small cutting board with the blade of a knife until it forms a paste.
* Cream the butter
* Add garlic and rest of the ingredients to butter
Preparing the Turkey for Roasting
* Dry the inside of the turkey
* [if stuffing] salt and pepper the cavity and add stuffing
* [if not stuffing] smear 1/3 of herb butter on inside of cavity
* Secure the lefts, wings, and neck skin with linen twine & trussing needle
* Dry the outside of the turkey
* Rub with rest of the herb butter into the skin (and some under)
* As turkey roasts, use pan juices and any leftover herb butter to baste
Roasting the Turkey: High Roast Method
* Preheat oven to 450 degrees.
* Place turkey on rack in roasting pan so one side (call it side A) is facing up
* Roast with side A up for 15 minutes
* Remove roasting pan from oven and close oven door
* Turn turkey with oven mitts so breast is up
* Baste turkey with pan juices
* Roast with breast up for 15 minutes
* Remove roasting pan from oven and close oven door
* Turn turkey with oven mitts so side B is up
* Baste turkey with pan juices
* Roast with side B up for 15 minutes
* Leave turkey with side B up in the oven, and reduce the heat to 350 degrees
* Roast with side B up for half the remaining time (see notes)
* Remove roasting pan from oven and close oven door
* Turn turkey with oven mitts so side A is up
* Baste turkey with pan juices
* Roast with side A up for the remaining time
* Check temperature at thickest part of the thigh: it should be 180-185 degrees
* Rest 30 minutes, uncovered
Notes
Note: this recipe doubles the garlic of the original. We also skip the salt in the herb butter and directly salt and pepper the turkey while applying herb butter and basting.
Substitute 1 tsp dry herb for 1 tbsp fresh.
Calculate the turkey's total cook time
* Thaw turkey for 24 hours per 4-5 lbs of turkey
* Remove turkey from fridge 2 hours in advance to bring to room temperature
* High roast is 10-12 minutes per lb of turkey (12-18 minutes per lb, if not using high roast method)
Usually, when we are basting, we also salt and pepper the turkey.
Sources
Bon Vivant Cooking School