Juicy Roasted Thanksgiving Turkey/with Herb Butter

#thanksgivingturkey #thanksgivingturkeyrecipe #roastedturkeyrecipe
Thanksgiving is almost here! Is the star of the show, the turkey, getting you a little nervous? Well, if I can make a good turkey, so can you!
Here is how I do it:
(Thanks to Natasha at natashaskitchen.com for the base of the recipe!)
https://natashaskitchen.com/juicy-roast-turkey-recipe/

Ingredients:
11-15 lb. turkey
salt and pepper for inside and outside of bird
Flavored Butter:
2 sticks butter, softened
2 Tbsp. olive oil (not extra virgin,) plus more to drizzle on top
4 Tbsp. fresh lemon juice from 1 large lemon, plus 1/2 Tbsp. lemon zest
3 large garlic cloves (I use minced garlic for simplicity)
1/4 cup freshly chopped parsley
1/2 Tbsp. salt
1/2 tsp. pepper

To Stuff the Turkey:
1 large onion, quartered (no peeling)
4 garlic cloves, halved ( no peeling)
1/2 bunch parsley
1 lemon, quartered

Other supplies you should gather:
kitchen string
heavy duty foil
paper towel
large electric roaster
thermometer to check internal temp. of bird
(if you want to do this in the oven get a heavy roasting pan rather than an electric roaster)

Directions:
1.) PREP THE BIRD
Thaw bird in fridge, (it usually takes about 4 days for me, but this can depend)
2.) Season inside of turkey cavity generously with about 1 tsp. salt and 1/4 tsp. black pepper
3.) Make herb butter by combining 2 sticks softened butter, 2 Tbsp. olive oil, 1/2 Tbsp. lemon zest, 4 Tbsp. lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp. salt, 1/2 tsp. pepper. Mash/stir with a fork until well combined.
4.) Separate skin from turkey breast by pushing fingers under skin. Try not to tear.
5.) Stuff 2/3 of the butter mixture under the skin and massage into the turkey by rubbing over top of bird with hands.
6.) Rub remaining butter over the outside of bird (breasts, legs, wings). Drizzle turkey all over with olive oil, then generously sprinkle with salt, (and a little more pepper if you want.)
7.) Stuff turkey with the quartered onion, 4 halved garlic cloves, 1/2 bunch of parsley, and quartered lemon. Tie turkey legs together to hold everything in.
8.) Now you have two choices. Cover and refrigerate until morning, or roast immediately.
HOW to ROAST the TURKEY in the ROASTER
1.) Set turkey out half an hour before it's time to start, and preheat roaster to 450°.
2.) Place turkey in roaster along with any "inards" like giblets, or neck, and 1-2 cups water.
3.) Leave in roaster at 450° for 20 minutes to get everything good and hot.
4.) Turn roaster back to 350° for the next hour.
5.) Then turn back to 250° for another 7-8 hours. You should be able to hear it sizzling gently. You'll know it's done when the legs start to pull away from the bird.
If you don't want to be up for an hour in the middle of the night you can skip the hour at 350° and it will turn out just fine. Just roast for 20 minutes at 450° and then turn back to 250° and go back to bed!
6.) Carefully remove bird, (after ensuring that it's at least 170°F.)
7.) Plate and remove stuffing, (optional).
8.) Then you can doll it up for a fancy presentation, or carve it right there.
HOW to ROAST the TURKEY in the OVEN*
1.) Set turkey out 30 minutes before ready to roast. Preheat oven to 430°F. Place turkey and a cup or two of water in roasting pan.
2.) Make a foil shield for turkey before the turkey gets hot by folding a square of foil into a triangle and forming it around the breast. Then pull it off. You'll be using it later.
3.) Roast at 430° for 20 min. Then cover the turkey with foil shield.
4.) Then turn the oven back to 350° and bake for another 2 hours and 30 minutes for a 12 lb. turkey. Add 13 minutes for each additional pound.
5.) Baste periodically if desired.
6.)After ensuring that the turkey is at least 170°, remove bird from the oven.
7.) Transfer turkey to platter and cover loosely with foil. Let turkey rest for about an hour. The longer it sits, the easier it will be to carve.

HOW I MAKE the GRAVY:
1.) Remove broth from roaster
2.) Skim off oily fat floating on top.
3.) Put broth in sauce pan and reheat to a gentle boil.
4.) While waiting for broth to boil, mix 1/2 cup flour with 1 cup milk, by shaking in salad shaker, or with a whisk in a small measuring cup. This should make a smooth paste, about the consistency of coffee creamer.
5.) Slowly add gravy paste to broth, stirring constantly. You may or may not need all the paste. Just keep watching and stirring til you get the consistency you want.
6.) Allow gravy to gently cook and thicken slightly. Taste to see if you need any more salt, or a chicken bouillon cube, (with this recipe you probably won't.)
7. Pour into gravy boat and serve along side your crispy, juicy, flavor-packed turkey masterpiece!

* I've never actually made it in the oven, but this is what the original recipe says. I don't see why it wouldn't work, but to me the times seem a little short. I like a falling-off-the-bone turkey, and that is achieved by a slow roast over time.

Видео Juicy Roasted Thanksgiving Turkey/with Herb Butter канала Megan Fox Unlocked