Total TimePrep: 30 min. Bake: 2-3/4 hours + standing
- 1 turkey (14 to 16 pounds)
- 3 tablespoons kosher salt
- 3 tablespoons dried marjoram
- 3 tablespoons dried thyme
- 3 tablespoons dried juniper berries, optional
- 1 tablespoon whole peppercorns, crushed
- 2 teaspoons aniseed
- 12 fresh rosemary sprigs
- 12 garlic cloves, peeled
- 1/2 cup butter, softened, divided
- Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
- With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
- Bake at 325° for 2-3/4 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
Nutrition Facts8 ounce-weight: 522 calories, 27g fat (10g saturated fat), 230mg cholesterol, 1251mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 64g protein.
Dec 24, 2011
We used this recipe for our Thanksgiving turkey and will be using again for our Christmas turkey. I cooked our turkey in a turkey roaster. It was so moist and delicious, the herbs gave it a very nice flavor. I was a little hesitant about using juniper berries, but I did, though a little less than called for, and it was very good.
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