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
- 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
- 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 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 3-1/2-4 hours or until a 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.
Originally published as Company's Coming Turkey in Simple & Delicious October/November 2010, p43
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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