- 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 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Company's Coming Turkey
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"this is so perfect for my meal tonight"
"I made this for our family's Thanksgiving and we had company over too, so it was doubly perfect. It was delicious and really pretty easy to make. I will definitely be making this again and am including the recipe to be put into my family's recipe book! Thanks for the great flavors!!"