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Thanksgiving: Roasted Turkey with Herb Butter

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 1 turkey, about 16 pounds
â—¦ ½ cup (4 ounces) unsalted butter, at room temperature
â—¦ 2 tablespoons mixed chopped fresh herbs, such as thyme, rosemary, and sage
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon freshly ground pepper
â—¦ 1 tablespoon Marsala


Recipe

Let the turkey stand at room temperature for 1 hour.

Position a rack in the lower third of the oven and preheat to 400° F. Using an electric mixer on medium speed, beat together the butter, herbs, salt, pepper, and Marsala until well blended, 1 to 2 minutes. Set aside.

Remove the neck and giblets from the turkey and discard or save for another use. Pat the turkey dry with paper towels. Gently slide your fingers between the skin and flesh on the turkey breasts on both sides of the breastbone to loosen the skin. Work your fingers down to the thigh, being careful not to tear the skin.

Spread one-third of the butter mixture evenly under the skin, using your hands to massage it evenly over the flesh. Next, spread one-third of the butter mixture inside the body cavity. Finally, spread the remaining butter mixture over the skin of the turkey, coating it evenly.

Place the turkey, breast side up, on a rack in a roasting pan and roast for 45 minutes. Reduce the oven temperature to 325° F and continue to roast, basting every 30 minutes with pan juices. After 2 ½ hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh away from the bone. The breast should register 165° F and the thigh 175° F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. The total roasting time should be 3 to 3 ¾ hours.

Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes before carving.

Serves 12