You are on page 1of 1


Herb Butter Turkey

I have already waxed eloquent elsewhere about the glories oI brining the turkey. I believe in it
absolutely. Except there`s the small matter oI the Iact that when I brought my bucket in and
started scrubbing it down to brine this Thanksgiving`s turkey, I Iound that it was dry rotted and it
broke into many many pieces. One does not Iind a bucket Ior sale on the Wednesday night
beIore Thanksgiving at 9 o`clock. Earlier during Thanksgiving week I`d been watching Food
Network`s Thanksgiving Live show where all the assorted Food Network hosts answered
people`s Thanksgiving questions. I remembered that Rachel Ray and Bobby Flay were all about
the butter. So with them in mind and taking Paula Deen as inspiration, I decided to slather mine
in herb butter this year. And, um.yeah, it was awesome. Lookit.isn`t it pretty?
O turkey or turkey breast
O stick oI butter, soItened
O onion
O carrots
O stalks oI celery
O tsp each parsley, rosemary, thyme, oregano, garlic powder
O salt
O Iresh ground pepper
. Preheat your oven to 350 degrees.
. Wash you turkey and be sure to pull out the neck and giblets.
3. Pat dry. This is very important so that the butter will actually adhere to the turkey instead
oI exclusively to your hands.
4. Very careIully, you`ll want to slide your hand underneath the turkey skin. You don`t
want to pull it oII, just loosen it, so you can get stuII underneath.
5. Rough chop the carrots, celery, and onion and shove them into the turkey cavity.
6. Mix the herbs with the butter and rub all over the turkey on top oI and beneath the skin.
7. Place the turkey on a roasting rack in a pan and loosely tent with Ioil.
8. Calculate your roasting time, approximately 5 minutes per pound. Take that total time
and subtract halI an hour.
9. Roast the bird Ior that less halI hour time with the Ioil, then remove Ior the Iinal halI hour
oI roasting.
0.Forget that little pop up thing that comes in turkeys now. It will ensure that your turkey
is overcooked. You`ll want to check the internal temp oI the bird with a good meat
thermometer in the thickest part oI the leg. You`re shooting Ior 70 degrees.
.Allow to rest Ior a good IiIteen to twenty minutes beIore carving so that the juices can