Roasted Turkey with White Wine Butter & Fresh Herb Rub and Aromatics

I feel like I am allowed to call myself a bonafide turkey expert since I have become the resident turkey cook in the family.  With 36 roasted pounds of turkey under my belt last year alone, I am pretty familiar with these birds and have come up with what I think is a pretty tasty combo to create a flavorful and moist showpiece for your Thanksgiving or Holiday meal.

Rosemary, sage and thyme are generally packaged together during the Thanksgiving and Holiday season as “Poultry Seasoning” and paired with white wine and butter make the perfect rub

Finely chop the herbs to better cover the meat of the turkey.

White Wine Butter with Fresh Herb Rub

Ingredients

  • 4 tbsp butter, melted
  • 1/2 cup Double Blind Pinot Grigio
  • 1/2 tsp fresh sage, chopped
  • 1/2 tsp fresh rosemary, chopped
  • 1/2 tsp fresh thyme, chopped
  • 1/4 tsp salt
  • 1/8 tsp cracked black pepper

Instructions

  1. Melt butter. Add wine, chopped herbs, salt & pepper and stir to combine. Carefully cut the skin away from the breasts. Using your hand, pull the skin away from the breast being careful not to tear the skin. Using a brush or your hand, coat the rub between breast meat and skin. Rub remaining mixture over thighs and legs and cook turkey accordingly.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://highheelstohotwheels.com/2012/11/roasted-turkey-with-white-wine-butter-with-fresh-herb-rub-and-aromatics/

 Stuffing the turkey with aromatics helps “perfume” the turkey and give it additional flavor from the inside out.

Stuff the cavity of the turkey with the steeped aromatics and add the thyme, rosemary and sage and you’re ready to roast.

Roast Turkey with Aromatic Stuffing

Adapted from Alton Brown's Good Eats Roast Turkey recipe.

Ingredients

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola Oil
  • White Wine Butter with Fresh Herbs Rub (see recipe in post)

Instructions

  1. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Place the turkey rubbed with White Wine Butter with fresh herbs rub on a roasting pan and tuck the wings underneath the turkey
  2. To Roast the Turkey
  3. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://highheelstohotwheels.com/2012/11/roasted-turkey-with-white-wine-butter-with-fresh-herb-rub-and-aromatics/

 Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Now that is one cute Turkey Bear!!!

You might also like:

post

Comments

  1. Joy Thompson says:

    Love this recipe! I’m definitely trying this at Christmas!!! :D

    • Let me know what you think! I think the biggest key is to pull out the turkey at 155 degrees, tent with foil and let come up t 165 degrees. That will ensure extreme moistness! Love you, Aunt Joy!!

Speak Your Mind

*