Rosemary Roasted Turkey
I used this recipe when making my very first roast turkey. Since I had made roast chicken before, I knew I wanted to use real salted butter (Land O' Lakes) instead of olive oil (I omitted the salt in the recipe since I used salted butter), and I doubled up on all the ingredients since I wanted to make sure my turkey was moist with the butter.
In addition to substituting butter for the olive oil and doubling up, I also tweaked the recipe in adding more garlic than called for. I also used a disposable roasting pan and did not use a roasting rack or the water that was called for. If you use enough butter, you don't need to the water to keep the turkey moist...plus, the water spoils the drippings for the gravy.
I also cooked the bird breast-down, that way the breast was cooked in the butter and spices when it melted. I still spooned the melted butter/spice mixture over the exposed portion of the bird, however, to make sure all the meat was moistened and delicious. I used the drippings to make the gravy.
The turkey and gravy turned out perfect! My husband said it was the best turkey and gravy he'd ever eaten (and his parents are fabulous cooks).
3 users found this review helpful
Aug. 21, 2013