Roast Turkey

Alan Leonetti's Note:

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY RECIPE #105192 FOR THE BEST GIBLET GRAVY. It is very EASY! If you have any questions e-mail me: [e-mail]

• Total Time: 3 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Serves: 10

Yield: 1.0 Turkey

• 1 (12 -20 lb) whole turkey
• 4 tablespoons butter (real butter, more on outside for more browning)
• chicken broth
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1 tablespoon onion powder
• 2 tablespoons garlic powder , granulated
• 1 tablespoon dried tarragon
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 1 tablespoon sage
• 2 tablespoons paprika (more on outside for more browning)

Directions:

1. Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
2. Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
3. Mix all of the seasonings, except the paprika, together with the butter.
4. Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
5. Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
6. Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
7. Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
8. Cooking time will vary depending on the size of the turkey.
9. NOTE: I always cook my turkey unstuffed.
10. I place my stuffing into baking dishes to bake.
11. Also, see my Giblet Gravy (For Roast Turkey) for the best giblet gravy ever!
12. During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.

Reviews

[beckas]

I decided not to go through the hassle of brining the turkey this year and so I tried this recipe. The turkey turned out fabulous. When the turkey was being carved, I could see the juices flowing from the breast. Now that's one juicy turkey! Thanks for sharing your recipe. It's much easier than brining and the turkey was just as juicy. I plan on using your recipe for many more times to come.

[Derf]

Very nice seasonings, but i cut them down to one tablespoon each, except for the butter, felt 2 tablespoons of salt was way over for our tastes. Turned out lovely and moist but I was dissapointed that it didn't brown as well as i would have liked, to get it browned without haveing to cook it too long I put it under the broiler for about 10 minutes otherwise it would have been quite pale. Loved the combination of seasonings, very tasty, thanks for posting.

[Evie*]

This worked well for us, I particularly liked the herb flavours. It was moist and browned perfectly. I didnt use the giblet gravy recipe and I cooked my stuffing alongside. I would make this again. Thanks for sharing.