Cook's Illustrated Turkey Recipe
Description
If you’re looking for a delicious turkey recipe, Cook’s Illustrated has you covered! This recipe is sure to impress your family and friends. It’s easy to make and packed with flavor. The moist and juicy turkey is coated with a savory herb butter, which helps to keep it moist and flavorful. The turkey is then roasted with carrots and onions, which add a hint of sweetness. The end result is a crispy, flavorful, and juicy bird that’s sure to be a hit at your next gathering.
Ingredients
For the turkey: 1 (12 to 14 pound) turkey, 1 tablespoon salt, 1 teaspoon freshly ground black pepper. For the herb butter: 4 tablespoons unsalted butter, 2 tablespoons finely chopped fresh sage, 1 tablespoon finely chopped fresh thyme, 1 teaspoon finely chopped fresh rosemary, 1/2 teaspoon freshly ground black pepper. For the vegetables: 2 large carrots, peeled and cut into 2-inch pieces, 2 large onions, peeled and cut into wedges.
Instructions
1. Preheat oven to 425°F. Remove the giblets and neck from the turkey and discard. Rinse the turkey inside and out with cold water and then pat dry with paper towels. Place on a rack in a large roasting pan. Sprinkle the salt and pepper evenly over the turkey.
2. To make the herb butter, melt the butter in a small saucepan over low heat. Add the sage, thyme, rosemary, and pepper and stir until combined. Brush the herb butter all over the turkey.
3. Place the vegetables in the bottom of the roasting pan. Roast the turkey for 30 minutes. Reduce the oven temperature to 350°F and continue to roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165°F, about 1 1/2 to 2 hours more. Cover the turkey with foil if it starts to get too dark.
4. Remove the turkey from the oven and let rest for 20 minutes before carving. Serve with the roasted vegetables.
Equipment
You will need a roasting pan, a rack, a thermometer, a small saucepan, a basting brush, and a carving knife. You may also want to have some aluminum foil on hand for covering the turkey.
Notes
Be sure to use fresh herbs for this recipe. Dried herbs will not give the same flavor. You may substitute other herbs if desired. You may also want to baste the turkey with the pan juices throughout roasting, to keep it moist. Be sure to check the temperature of the turkey with a thermometer to ensure that it is cooked through.
Nutrition
One serving of this recipe is approximately 6 ounces of cooked turkey with 1/4 cup of roasted vegetables. This serving provides about 200 calories, 9 grams of fat, 4 grams of saturated fat, 25 grams of protein, 6 grams of carbohydrates, 2 grams of fiber, and 650 milligrams of sodium. This dish is a great source of protein and is low in carbohydrates.
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