Cream butter, poultry seasoning, garlic and garlic herb sauce
together. Reserve 1/4 for outside of turkey. Place remaining 3/4 in
a qt-sized zippered plastic bag. Push butter mixture to bottom of
bag, remove air, zip closed and roll softened mixture so it forms a
log shape. Place in freezer overnight.
Preheat oven to 450 degrees. Separate skin from turkey. Remove
frozen butter roll from zippered bag and slice into 1/4 inch
medallions. Evenly place medallions under turkey skin. Any extra
medallion pieces can be placed inside turkey cavity as well as the 2
bay leaves and one bunch of fresh turkey herbs. Spread reserved
soft butter mixture over turkey. Sprinkle with salt and pepper.
Cover turkey breast and wings with moistened cheese cloth.
In turkey roaster, place sliced carrot and celery mixture, chopped
onion, remaining bunch of turkey herbs and several slices of
lemon. Add chicken broth.
Place turkey over prepared vegetables in roaster. Roast turkey for
30 minutes. Lower oven temp to 325 degrees. Baste turkey.
continue roasting turkey until thigh temp reaches 175 degrees. (18
min/lb)
Originally Submitted
4/19/2012
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