Herb-Buttered Roast Turkey Recipe

Preparing the perfect Thanksgiving turkey is an art that combines tradition with personal touches that reflect each family's unique tastes. Here’s a classic recipe for a roasted pastured turkey along with some tips to ensure your Thanksgiving centerpiece is both flavorful and moist.

Herb-Buttered Roast Turkey Recipe

Ingredients:

• 1 whole pastured turkey from Eremos Farm(12-14 pounds), thawed if frozen

• 1 cup unsalted butter, softened

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh thyme leaves

• 1 tablespoon fresh sage, chopped

• Salt and freshly ground black pepper

• 2 onions, quartered

• 4 carrots, cut into 2-inch pieces

• 3 celery stalks, cut into 2-inch pieces

• 1 lemon, quartered

• 2 cups turkey or chicken stock

• 1-2 cups dry white wine (optional)

Instructions:

1. Preparation: Remove the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with paper towels. Allow it to come to room temperature for about one hour before cooking to ensure even roasting.

2. Preheat Oven: Heat your oven to 325°F (165°C). This lower temperature helps cook the turkey gently, avoiding drying out.

3. Make Herb Butter: In a bowl, mix the softened butter with olive oil, minced garlic, rosemary, thyme, sage, salt, and pepper.

4. Season: Gently loosen the skin from the turkey breast and rub a portion of the herb butter underneath it. Spread the remaining herb butter over the outside of the turkey. Season the cavity with salt and pepper and stuff it with onion quarters, carrot pieces, celery stalks, and lemon quarters. (If you run out of butter before going through all the turkey…just go get more. The more butter the better!)

5. Tie and Tuck: Tie the legs together with kitchen twine and tuck the wing tips under the body.

6. Roast: Place the turkey breast-side down on a rack in a roasting pan. Pour stock into the bottom of the pan. Roast the turkey, basting every 45 minutes with the pan juices, until the skin is golden brown, and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 3 to 4 hours.

7. Rest Before Carving: Transfer the turkey to a carving board and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist turkey.

Cooking Tips for the Perfect Turkey:

1. Brining: For added juiciness, consider brining your turkey the night before. This process hydrates the cells of the turkey's meat, resulting in juicier cooked meat.

2. Room Temperature: Bring your turkey to room temperature before roasting to avoid uneven cooking.

3. Don't Overstuff: Stuffing the turkey can lead to uneven cooking. Cook stuffing separately and consider placing only aromatics inside the cavity for flavor.

4. Basting: Baste the turkey throughout cooking to keep the meat moist and add flavor.

5. Check Temperature: The best indicator of doneness is temperature, not time. Check the temperature in the thickest part of the thigh but not touching the bone.

6. Let it Rest: Resting is crucial as it allows the juices to redistribute, ensuring your turkey will be moist when carved.

7. Carving: Use a sharp knife to carve your turkey. Start by removing the thighs and wings and then slice the breast meat.

Enjoy your Thanksgiving feast with a perfectly roasted turkey, celebrating the bounty and flavor that a pastured turkey brings to your table. Pair it with your favorite sides, and don't forget to make a delicious gravy with the pan drippings!