This Butterflied Roasted Herb Turkey cooks much quicker than the traditional method! Plus, the meat is juicer and the skin is crispier!
Author: Malinda Linnebur
2 tablespoons chopped fresh parsley
1 tablespoonchopped fresh sage
1 tablespoon chopped fresh rosemary
1/2tablespoon chopped fresh thyme
2 teaspoons seasoned salt
pepper to taste
1(14-15 pound) (5.8 kg)turkey
2 cups (475ml)chicken stock or broth
Remove turkey 1 hour before roasting.
Preheat oven to 425 degrees F (218 degrees C). Line a large baking sheet with foil and place a cooling rack inside, set aside.
In a small bowl combine the butter, herbs, salt and pepper, set aside.
Place turkey breast side down on a cutting board with the tail facing you. Using a very sharp knife or heavy duty kitchen shears cut along one side of the backbone then down the other side. (Watch video in post to see how to do this) Discard any fat pockets found inside the cavity and pat the inside dry with paper towels. Turn the turkey right side up and with the heel of your hands press down on each side of the breastbone. (You should hear it snap) Pat dry with paper towels.
Carefully separate the skin from the breast meat and rub with some of the herb butter mixture. Be sure to get under the skin on the thighs and legs as well. Spread any remaining butter mixture over the skin. Place turkey breast side up on prepared baking sheet. Pour chicken stock into baking sheet.
Bake for 40 minutes then reduce heat to 375 degrees (190 degrees C) and bake for 40-45 minutes or until the internal temperature of the thickest part of the thigh reads 165 degrees F (74 degrees C).
Remove from oven and let rest for 30 minutes before carving. Pour off juices from the baking sheet into a measuring cup to make gravy.
This recipe is for a turkey that has already been brined. How do you know if your turkey has been brined? Look at the ingredient label on your turkey. If it says anything other than "turkey" it has been brined. If you are purchasing a natural or "heritage" turkey that hasn't been brined I highly recommend brining it. This will also ensure you have really juicy meat. This post from The Kitchn on how to dry brine a turkey is great!
Be sure you allow for plenty of time to defrost your turkey. You can do this by leaving it in the refrigerator 3 days before you plan to brine your turkey or roast it. If you are short on time you can thaw the turkey in your sink with cold water. Change the water every 30 minutes until the turkey is thawed.
This post from Allrecipes on how to butterfly a turkey is a great pictorial guide. You can save the backbone you remove from the turkey to make broth/stock.
How much turkey do you need? Plan for at least 1 pound per person. And if you want a lot of leftover turkey plan for 1 1/2 pounds per person.