HERB-ROASTED HERITAGE TURKEY
Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h
Number Of Ingredients 11
Steps:
- Turkey:Preheat oven to 425 degrees, with rack on bottom. Mash together butter, grated zests, minced sage and thyme, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
- Fill cavity and neck end lightly with stuffing. Transfer remaining stuffing to a 1-quart baking dish; cover with parchment-lined foil. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a piece of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
- Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees (for a conventional turkey, 165 degrees), about 1 hour, 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
- Meanwhile, bake remaining stuffing 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more. Carve turkey and serve, topped with more sage and thyme sprigs.
- Gravy:While turkey is resting, pour pan drippings into a fat separator; let stand until fat rises to surface. (Or use a large glass measuring cup and skim fat from top with a spoon.)
- Bring 1 1/2 cups stock to a boil in roasting pan over two burners, scraping up browned bits from bottom of pan with a wooden spoon. Whisk together remaining 1 cup stock and flour; stir into pan. Boil until thickened and reduced, about 5 minutes.
- Stir in defatted pan juices; cook until heated through. Season with salt and pepper. Serve hot, in a gravy boat.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Patrick McDermott
[email protected]This recipe is a winner! The turkey was juicy and tender, and the herb butter added a delightful layer of flavor. My guests were thoroughly impressed with the results. Thank you for sharing this recipe!
Syed ilyas Ali
[email protected]I'm so glad I tried this recipe. The turkey was cooked to perfection and the herb butter was delicious. I will definitely be making this recipe again!
Yamraj Rokaya
[email protected]The turkey was a bit dry. I think I overcooked it a little. Other than that, the recipe was great. The herbs and butter gave the turkey a nice flavor. I'll definitely try this recipe again, but I'll be more careful with the cooking time.
Mukisa Mu
[email protected]This recipe was easy to follow and the turkey turned out great! The only thing I would change is the cooking time. I found that it took a little longer than the recipe stated. Other than that, this is a great recipe and I will definitely be making it
Siyanda Mhlanga
[email protected]I was really impressed with this recipe. The turkey was cooked perfectly and the herb butter was amazing. I will definitely be making this recipe again.
Hena Gishto
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The turkey is always moist and tender, and the herb butter adds a delicious flavor that my whole family loves. I highly recommend this recipe!
K M Yousuf Ahmed Student
[email protected]The turkey was a bit bland. I think I should have used more herbs and butter. Overall, the recipe was good, but I would make a few changes next time.
Samuel Ogidan
[email protected]The recipe was easy to follow and the turkey turned out great! The only thing I would change is the roasting time. I found that it took a little longer than the recipe stated. Other than that, this is a great recipe and I will definitely be making it
Stunt Marion
[email protected]The turkey was a bit dry. I think I overcooked it a little. Other than that, the recipe was great. The herbs and butter gave the turkey a nice flavor. I'll definitely try this recipe again, but I'll be more careful with the cooking time.
Prince Shahin Khan
[email protected]Yummy! The turkey was cooked to perfection. The meat was moist and fell off the bone easily. The herb-infused butter gave the turkey a unique and delicious taste. My guests raved about how good it was. I will definitely be making this recipe again.
Rane Ran
[email protected]Excellent recipe! The turkey turned out juicy and tender, with a crispy, golden-brown skin. The herb butter added a delightful layer of flavor that permeated the entire dish. My family and friends were thoroughly impressed with the results. Thank you
Tom Harley
[email protected]This turkey recipe is a must-try! The flavors of the herbs and butter blend perfectly with the subtle taste of the turkey, creating a mouthwatering and memorable dish. The cooking instructions are clear and concise, making it easy to follow and achie