recipe by She Gar-C

Want a success-of-a-turkey that’s crispy-on-the-outside-and-juicy-in-the-middle??

I GUARANTEE this recipe will make you the best traditional-style turkey you’ve ever had!

rawturk

 

I make compound butter the night before by taking room-temperature butter and a ton of rosemary, thyme, sage, and parsley chopped super-fine, mixing them up and rolling it in a log with some plastic wrap around it.
The next morning, I quarter an onion, smash some garlic cloves, break two celery stalks and two carrots, whole herbs, and shove it in the backside.  I slather the bird  – under the skin, AND over – inside and out – with the compound butter.
I cover the fat part of the leg and the tip of the wing in foil and set that sucker into a 500 degree oven for one hour (don’t be skurrd).
Then I add white wine and chicken stock to the pan (to be made into ah-MAZE-ing gravy later) and lower to 450.
I baste with that butter-white-wine-chicken-stock stuff from the bottom of the pan every hour, lowering the oven every hour by 50 degrees until it is at 350.  It cooks for about five hours.
I ALWAYS let it rest for at least 2 hours.  It comes out juicy and delicious every single time.

 

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