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Roasted Turkey

Posted on December 19, 2011.


The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey since they will already be infused with salt.


15-25 lb turkey, brined over night (see recipe)
6-8 cups of turkey stuffing (see recipe)
2 sticks butter, room temp until soft
2 teaspoons fresh thyme, minced
2 teaspoons fresh tarragon, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh sage, minced
4 cups low salt chicken broth
1/4 cup all purpose flour
Salt & pepper


In a pan over medium heat, mix 1/2 cup (one stick) butter with all minced herbs, salt & pepper.

Pre-heat oven to 300 degrees.

Clean and pat dry turkey.

Starting at the neck, slide your hand between the skin and breast meat to loosen skin; then rub 4 tablespoons herb butter over breast meat and under skin. Rub neck and body cavity with 4 tablespoons of herb butter. Rub body of turkey with remaining herb butter.

Fill turkey cavities with stuffing. Tuck wings under and sew body cavity together.

Wrap turkey tightly with heavy aluminum foil and place in pan.

Bake one hour for each 2 lbs of turkey.

Open foil and poke holes in bottom of foil under turkey to drain juices into baking pan.

Add chicken broth to the bottom of the pan and stir. Use juices and broth to baste turkey for 30-45 min until golden brown.

Remove and let turkey stand for 20 minutes before carving.

Remove 1/2 cup of juices and use for gravy (see recipe).


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Posted By: Chief Foodie Officer