Description
A moist and richly flavored whole turkey with minimal basting. Cooked to perfection and ready to be the star of your Thanksgiving feast.
Ingredients
Scale
- 1 turkey, brined and patted dry
- 1–2 onions, peeled and quartered
- 1 orange, quartered
- 4 sprigs fresh thyme
- 2 sprigs fresh sage
- 1 sprig rosemary
- 12–15” baking twine
Herb Butter
- 1 tablespoon fresh thyme, minced
- 2 sage leaves, minced
- 1 teaspoon fresh rosemary leaves, minced
- 1/2 cup (1 stick) butter, softened,
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
Maple Butter Glaze
- 1/4 cup butter, melted
- 1/2 cup maple syrup
- 1/2 teaspoon poultry seasoning
Instructions
- Remove turkey from the refrigerator and/or brine and bring to toom tempature for 45 minutes.
- Make the Herb butter by mincing the herbs, softening the butter and combine the ingredients in a small container until well mixed.
- Make the Maple Butter Glaze by melting the butter and stirring the maple syrup and poutry seasoning.
- Pat the turkey dry both inside and out.
- Carefully insert the herb butter under the skin of the turkey from both ends and sides of the breat bone.
- Salt and pepper the large cavity and insert the onion, orange and herbs, pull the skin over the opening.
- Truss the turkey legs and tuck the wings under the bird.
- Place the turkey on the roasting rack and add liquid to the the bottom of the roasting pan, (about 2-3 cups depending on the size of the roasting pan).
- Roast in a 425°F oven for 3o minutes. Lower the oven temperature to 325°F and continue roasting until the turkey breast meat reaches 155°F and the dark meat of the turkey thigh and leg reaches 165° F. Plan on 25-30 minutes per pound. But cook to temperature.
- Halfway through cooking, brush the turkey all over with the maple butter glaze Check the liquid in the bottom and top it off with 1-2 cups of water if it is getting low. If the turkey breast is golden brown, cover it loosely with aluminum foil to keep the skin from burning and continue roasting.
- Brush the maple butter glaze on the turkey again when you start checking the internal temperature.
- Remove the turkey from the oven and let rest on the rack for 10 minutes.
- Remove to a cutting board and tent with aluminum foil and rest for 45 minutes.
- Carve and serve warm.