Lets Talk Turkey
Get ready to impress your guests this holiday season with "Let's Talk Turkey," the ultimate guide to roasting a perfectly golden and juicy whole turkey. This 14-pound masterpiece is infused with a tantalizing herb butter made from fresh parsley, rosemary, thyme, garlic, and the zesty brightness of lemon and orange. With a stuffing of aromatic vegetables and a steady basting routine, this recipe ensures a moist and flavorful centerpiece for your table. Perfectly seasoned with just the right balance of salt and pepper, "Let's Talk Turkey" combines classic techniques with vibrant flavors, making it an essential for Thanksgiving or any festive feast. Whether you're a turkey-roasting pro or a first-timer, this recipe is your ticket to a show-stopping and mouthwatering main dish.
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Recipe Information
Ingredients
- 14 pounds whole turkey
- 1 cup unsalted butter
- 4 garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 2 tablespoons salt
- 1 tablespoon black pepper, freshly ground
- 1 yellow onion, quartered
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 2 cups chicken or turkey stock
Instructions
Preheat your oven to 325°F (163°C).
Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
In a mixing bowl, combine the butter, minced garlic, parsley, rosemary, thyme, lemon zest, orange zest, lemon juice, orange juice, salt, and pepper. Mix until well blended.
Carefully loosen the skin of the turkey by sliding your fingers underneath, being careful not to tear it. Spread half of the butter mixture under the skin, evenly distributing it over the breast and thighs. Spread the remaining butter mixture over the outside of the turkey.
Stuff the turkey cavity with the quartered onion, carrot, and celery.
Place the turkey on a roasting rack inside a large roasting pan. Tuck the wing tips under the turkey and tie the legs together with kitchen twine.
Pour the chicken or turkey stock into the bottom of the roasting pan to prevent drippings from burning.
Roast the turkey in the preheated oven for approximately 3.5 hours, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thickest part of the thigh reads 170°F (77°C). Baste the turkey with the drippings every 30-45 minutes.
If the turkey skin is browning too quickly, tent it loosely with aluminum foil during the final hours of cooking.
Remove the turkey from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute and ensures a moist turkey.
Carve the turkey and serve with your favorite side dishes. Enjoy your flavorful, juicy 'Let's Talk Turkey'!
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 168 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
