Turkey for the Holidays

READY IN: 4hrs 10minsYIELD: 1 turkey


  • 1largeturkey, neck and giblets reserved
  • 12 cupred onion, roughly chopped
  • 4sprigsrosemary
  • 12 tablespoonpoultry seasoning
  • 12 tablespoonground sage
  • 12 tablespoonblack pepper, to taste
  • 14 cup basil lemon butter, room temperature
  • 14 cupbutter, room temperature
  • 12 teaspoonsmoked paprika (to taste)
  • 12 cuplow sodium chicken broth

    Serving Size: 1 (264) g

    Servings Per Recipe:1

    Calories: 480.1

    Calories from Fat 426 g 89 %

    Total Fat 47.4 g 72 %

    Saturated Fat 29.6 g 148 %

    Cholesterol 122 mg 40 %

    Sodium 446.6 mg 18 %

    Total Carbohydrate13.9 g 4 %

    Dietary Fiber 3.3 g 13 %

    Sugars 3.8 g 15 %

    Protein 4.6 g 9 %


  • Preheat oven at 325ºF. Remove neck and giblets; set aside. Thoroughly rinse the turkey under cold water and drain well.
  • Transfer it to a cutting board and tuck wings under. Add onions, rosemary sprigs and freshly ground black pepper to the bird’s cavity.
  • Using a rubber spatula, gently slide it between the skin and the meat of each breast half to separate it making sure not to pierce or break the skin. Take about 2 tablespoons of Basil Lemon Butter per breast, slide it under the skin and move it around to evenly distribute it. Rub regular butter all over the bird and transfer to a roasting pan.
  • Season the turkey generously with paprika and more freshly ground black pepper. Pour chicken broth around the outside to jump start the pan juice. Cover legs with foil and loosely place a sheet of foil on top of the breast. Insert a probe in the thickest part of the thigh and transfer the pan to the preheated oven. Cook until the internal temperature reaches 170ºF, basting often, about 3 ½ hours depending on the size of the turkey.
  • Remove the foil during the last hour of cooking. Baste the turkey with the pan juices. For brown crusty skin, increase temperature to broil. Remove turkey from oven, baste with broth from roasting pan, transfer to a serving plate and cover with a doubled sheet of aluminum foil; allow to rest in a warm area for 10 to 15 minutes before slicing.
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