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Company's Coming Turkey

Company's Coming Turkey
This recipe accomplishes every cook's turkey wish—a bird that brings the flavor of seasonings and herbs in every bite. It's the perfect, mouthwatering centerpiece for your celebration, and it's very easy to prepare. —Caroline Wamelink, Cleveland Heights, Ohio
14 ServingsPrep: 20 min. Bake: 3-1/2 hours + standing

Ingredients

  • 8 tablespoons butter, softened, divided
  • 3 garlic cloves, minced
  • 1 tablespoon poultry seasoning
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 turkey (14 to 16 pounds)
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 large onions, quartered, divided
  • 3 garlic cloves
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3 cups white wine or additional chicken broth
  • 3 celery ribs, cut into 2-inch pieces
  • 3 medium carrots, cut into 2-inch pieces

Directions

  • In a small bowl, combine 5 tablespoons butter, minced garlic, poultry
  • seasoning and minced rosemary and thyme. With fingers, carefully
  • loosen skin from the turkey breast; rub butter mixture under the
  • skin. Rub remaining butter over skin of turkey. Sprinkle salt and
  • pepper over turkey and inside cavity.
  • Place two onions, garlic cloves and rosemary and thyme sprigs inside
© Taste of Home 2013

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Company's Coming Turkey (continued)

Directions (continued)

  • the cavity. Place turkey on a rack in a large shallow roasting pan.
  • Pour broth and wine into pan. Add celery, carrots and remaining
  • onion.
  • Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat
  • thermometer reads 180°, basting occasionally. Cover loosely with
  • foil if turkey browns too quickly. Cover and let stand for 20
  • minutes before slicing. If desired, thicken pan drippings for gravy.
  • Yield: 14 servings.
Nutrition Facts: 8 ounces cooked turkey equals 656 calories, 31 g fat (11 g saturated fat), 264 mg cholesterol, 619 mg sodium, 7 g carbohydrate, 1 g fiber, 73 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013