Ingredients:
- 1 fresh turkey, about 16 lb., neck, heart
and gizzard removed (reserved, if desired) - 8 Tbs. (1 stick) unsalted butter,
at room temperature - 2 Tbs. Williams-Sonoma Turkey Herbs
- 2 tsp. salt
- 1⁄2 tsp. freshly ground pepper
- 1 Tbs. Marsala
Directions:
Let the turkey stand at room temperature for 1 to 1 1/2 hours.
Position a rack in the lower third of an oven and preheat to 400ºF.
In the bowl of an electric mixer fitted with the flat beater, beat the butter, herbs, salt, pepper and Marsala until well blended, 1 to 2 minutes. Set aside.
Rinse the turkey inside and out and pat dry with paper towels. Trim off and discard excess fat.
Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the mixture inside the body cavity, then spread the remaining mixture evenly on the outside of the turkey. Truss the turkey as desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 45 minutes. Reduce the heat to 325ºF and continue roasting, basting every 30 minutes with any pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a cutting board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.
Position a rack in the lower third of an oven and preheat to 400ºF.
In the bowl of an electric mixer fitted with the flat beater, beat the butter, herbs, salt, pepper and Marsala until well blended, 1 to 2 minutes. Set aside.
Rinse the turkey inside and out and pat dry with paper towels. Trim off and discard excess fat.
Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the mixture inside the body cavity, then spread the remaining mixture evenly on the outside of the turkey. Truss the turkey as desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 45 minutes. Reduce the heat to 325ºF and continue roasting, basting every 30 minutes with any pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.
Transfer the turkey to a cutting board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.
Serves 12.
Williams-Sonoma Kitchen.
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