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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
  • Total Time
    Prep: 20 min. Bake: 3-1/2 hours + standing
  • Makes
    14 servings

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

  • Preheat oven to 325°. 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.
  • Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Remove turkey from pan; let stand at least 20 minutes before carving. If desired, thicken pan drippings for gravy.
Nutrition Facts
8 ounce-weight: 656 calories, 31g fat (11g saturated fat), 264mg cholesterol, 619mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 73g protein.

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Reviews

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Average Rating:
  • cookerlover1
    Feb 28, 2012

    this is so perfect for my meal tonight

  • Merri-Sue
    Feb 20, 2011

    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!!