Herb & Butter Infused Turkey
Submitted by: KaceyCooks | Source: My personal recipe
- Servings: 8-10+
- Prep Time: 45 minutes
- Cook Time: depends on size of bird-
- Total Time: 20 minutes per pound of turkey
|2½ – 3 cups||Chicken Broth, i use homemade|
|¾ – 1 cup||Butter, divided and brought to room temperature (do not substitute|
|½ tsp||Kosher Salt|
|1 tsp||Dried Thyme|
|½ tsp||Each of Dried Marjoram, rosemary, and rubbed sage|
|¼ cup||Fresh Parsley, chopped|
|*if Your Turkey Has a Pop-up Thermometer, take it out- i've never had a juicy turkey when trusting that thing.|
|*you Will Need a Basting Tool, and a marinade injector for this recipe|
In a small saucepan bring broth, butter and salt to a boil. Add herbs and set aside in a heatproof bowl or glass measuring cup (4 cup size)
Preheat oven to 325^
Place your thawed turkey in a deep-walled roasting pan.
Take 1/4 to 1/2 cup of the softened butter and rub it under the skin of the turkey.
Rub the turkey with a little bit of Kosher salt (not much, as the broth and butter have salt in them)
Fill the marinade injector with some marinade (stir first to blend all ingredients) and inject marinade under the skin. I usually inject twice per breast, once per leg, and thigh, and then a few more for good measure. :) You will use about a 1/2+ a cup of the marinade for this step.
The meat of the bird will expand as you inject the marinade into the bird- that's normal, just press it gently to distribute evenly if needed.
Note that a hunk of dried herb may get stuck in the needle, just pull back the plunger to get air back into the injector, and proceed.
Put your turkey into you 325^ oven, and baste every 30 minutes or so. Once the turkey begins to brown, you may cover it loosely with foil to avoid over-browning the skin.
Turkey will cook for about 20 minutes per pound- I use a meat thermometer to ensure doneness- even though I can just touch a bird and know it is cooked through.
The marinade makes an amazing gravy- just take a little of the marinade and make a rue with flour, put roasting pan with all the juices from basting over medium heat, add the rue, whisk and heat until desired thickness, and serve with the turkey.
I add dried cranberries, diced apples, and toasted pecans to my stuffing, and I do stuff the bird, and the remaining stuffing gets cooked in a dish along with the bird- Very yummy!