The Perfect Roasted Turkey
As I said in my previous post, preparing the perfect Thanksgiving Turkey is all about the preparation. While this may seem a little drawn out and excessive work, I promise
you will find that it is well worth it in the end.
The next step is below, and I am including the recipe for the basting butter that I use for my turkey and other items as well.
It is really easy to make, and you can freeze it for use later in other dishes you may find it worthy of.
The butter can be prepared and then frozen in Ice Cube trays.
Once frozen they can be removed from the trays and stored in a zip lock freezer bag for easy access.
For the Turkey:
M.T.’s Herbed Butter
2 Tbs. Corn Starch
1 Cup White Wine
2 Stalks Celery
4 Slices of Onion
2 Tbs. Poultry Seasoning
1 Sliced Orange
2 Bunches of Black and Red Grapes
1 Tbs. Rubbed Sage
3 Fresh Sage Leaves
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
8 oz. Sliced Button Mushrooms
M.T.’s Herbed Butter
1 lb. Unsalted Butter
3 Green Onions
1 Stem Celery
1 Cup Italian Leaf Parsley
1 Clove Garlic.
Place all items in food processor and process until all is chopped fine and blended with the butter.
Refrigerate to harden for easier use.
After Turkey is dry, place small amounts of the herb butter under the skin of the turkey, over the breast and as far back as you can go without tearing the skin of the turkey.
I use about half of the herb butter mixture for this, sometimes less depending on the size of the Turkey. Rub the outside of turkey as well with the butter to allow for seasonings and other items to cling to the skin.
Place your turkey in the roasting pan at this time and stuff the turkey with onions and celery. Sprinkle poultry seasoning and a little Sage on top of the Turkey, salt and
pepper the outside as well at this time. Place the turkey into a 250 degree pre-heated oven and roast for 4-5 hours, depending on size of bird. A 20 lb. bird takes about 5-6 hours. Do not overcook your turkey.
If you are using the pop up, make sure you remove it from the oven 5 minutes AFTER it pops, or if using a thermometer 5-10 degrees before the Turkey registers done in the meatiest part of the thigh.
Remove turkey from oven and place turkey on the serving platter.
Wrap in Foil and place a large towel around it as well to hold in the heat.
Allow to rest for 1-2 hours or until meal is ready. This gives the turkey time to absorb all of the juices back into the meat. The turkey will also continue to cook during this time without the possibility of overcooking. You’re almost ready.
Pour all of the pan drippings and juices into a large container and place into the refrigerator so the oils will solidify at the top and be easier to remove.
In a large sauce pan combine the defatted turkey drippings, one can cream of mushroom soup, one can of cream of chicken soup, one cup of white wine. Bring to a low simmer
and cook for 15 minutes stirring occasionally. Add one cup of sliced button mushrooms and continue to simmer until mushrooms are cooked and the sauce is ready to thicken.
Add 2 Tbs. Corn Starch to ¼ cup cold water and mix well. Pour Cornstarch mixture into slightly boiling Sauce and cook until sauce thickens.
Add Chicken Broth to reach the right consistency you want for the sauce or gravy. Once sauce is thickened, allow to boil for 1 minute and then remove from heat.
Keep warm until time to serve your dinner.
Serving Your Turkey:
Right before you plan on bringing the turkey to the table, remove foil wrap and check placement on Platter.
Add small clusters of Grapes and sliced oranges around the turkey in a grouping.
Place turkey in center of table and you will have the perfect centerpiece for your Thanksgiving dinner.
Thanksgiving is a time of thanks, family and friendship and all we have to truly be thankful for.
I hope this recipe works for you. It is a long drawn out process that might seem too complicated or troublesome to follow, but I can assure you the ooohs and ahhhhs the results will have will make it all