Loading...
Loading...
This slides a garlic herb butter directly under the turkey's skin rather than just rubbing it on top, which is what actually flavors and moistens the meat as it roasts instead of the butter simply melting off the outside. Roasting at a high temperature for the first stretch, then lowering it for the remainder, mimics a technique that browns the skin quickly before the lower heat finishes cooking the bird gently, keeping it from drying out.
Per serving
380kcal
Calories
45g
Protein
2
Prep Time
30 min
Cook Time
210 min
Servings
12 people
Difficulty
hard
Carbs
20g
Fat
Follow step-by-step with voice guidance.
Preheat the oven to 220°C (425°F) and pat the turkey completely dry with paper towels.
In a bowl, mash together the softened butter, minced garlic, chopped rosemary, thyme, and sage.
Gently loosen the skin over the breast and thighs, and rub most of the garlic herb butter directly underneath the skin.
Rub the remaining butter over the outside of the skin.
Season generously inside and out with salt and pepper.
Stuff the cavity with the halved onion, lemon, and extra herb sprigs.
Tie the legs together with kitchen twine and tuck the wings under the body.
Place the turkey breast side up in a roasting pan and roast for 30 minutes.
Reduce the oven temperature to 175°C (350°F) and continue roasting, basting every 45 minutes, until a thermometer inserted into the thickest part of the thigh reads 74°C (165°F), about 2.5 to 3 hours for a 12 to 14 pound turkey.
Tent with foil if the skin browns too quickly before the turkey is fully cooked.
Let the turkey rest for 20 to 30 minutes before carving.
Butter Under the Skin, Not Just On Top: This is what actually flavors and moistens the meat as it roasts, rather than the butter simply melting away from the exterior. Start Hot, Then Lower the Temperature: Roasting at a high heat briefly browns the skin, then a lower temperature finishes cooking the bird gently without drying it out. Let the Turkey Rest Before Carving: Cutting into it too soon lets the juices run out onto the cutting board instead of redistributing through the meat.
A safe rule of thumb is about 24 hours of thawing time in the refrigerator for every 4 to 5 pounds of turkey, so a 14 pound bird needs roughly 3 days to thaw completely.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This starts the potatoes in cold water rather than dropping them into water that's already boiling, since heating them gradually together is what cooks the potatoes evenly through to the center instead of leaving the outside mushy while the middle stays firm. Warming the milk and butter before adding them to the mashed potatoes keeps the whole mixture from cooling down and turning gluey.
This blanches the green beans briefly in boiling water before wrapping them in bacon, which partially cooks them so they finish tender in the oven at the same rate the bacon needs to crisp, rather than the beans staying raw and crunchy while the bacon burns. Securing each bundle with a toothpick keeps the bacon wrapped tightly around the beans as it renders and shrinks during baking.
This rolls the warm sponge cake up in a towel immediately after baking, before it has a chance to cool and firm up, which trains it into a curved shape so it can be unrolled, filled, and re-rolled later without cracking. Dragging a fork through the chocolate ganache once it's spread over the outside is the classic technique that creates the log's signature bark-like texture.
This uses a jarred or homemade fruit mincemeat, the traditional spiced mixture of dried fruit, suet or butter, and warming spices, rather than actual minced meat, since modern British mince pies moved away from savory meat centuries ago while keeping the name. Chilling the pastry thoroughly before baking is what keeps these small pies crisp and short, rather than tough from overworked, warm dough.