Turkey with Herbal Crust
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Turkey with Herbal Crust
1 cup unsalted butter, softened
2 tsp dried rosemary, crushed
2 tsp dried thyme, crushed
salt & pepper to taste
1 (15 to 18 pound) turkey
1 carrot, peeled and thinly sliced
3/4 pound leeks, chopped
3 cups chicken stock
Preheat oven to 325 degrees F.
Combine butter and half each of the rosemary and
thyme in a bowl. Add a generous amount of salt and blend. Season inside of turkey cavity with salt & pepper to taste. Add carrots, leeks and remaining
rosemary and thyme to inside cavity. Truss turkey with string. Pat skin VERY dry with paper towels. Brush a portion of the herb butter mixture over turkey.
Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per pound, basting with chicken stock and brushing with herbed butter
every 25 minutes until a meat thermometer registers 175 degrees F when inserted into the thickest part of the thigh. Let turkey stand 20 minutes before carving.
