Make Herb Butter: In a food processor, add softened butter, garlic, sage, thyme, rosemary, parsley, basil, and white wine. Blend until ingredients are well incorporated, scraping the sides with a spatula as needed. Season, to taste, with salt and black pepper; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
This turkey is cooked low and slow, and it is so worth it! The meat stays juicy and falls off the bone.
For more recipes from Chef Elizabeth’s Thanksgiving Turkey episode, view her Never Lumpy Turkey Gravy recipe.
To get even more recipes from Chef Elizabeth, go to HSTV.com.
Servings and Ingredients
Ingredients
Serves 25
| Quantity | Ingredient | Add |
|---|---|---|
| White Wine Herb Butter | ||
| 1 c. Hy-Vee unsalted butter, softened | ||
| 4 clove(s) garlic, minced | ||
| 2 tbsp. fresh sage, finely chopped | ||
| 2 tbsp. fresh thyme, finely chopped | ||
| 2 tbsp. fresh rosemary, finely chopped | ||
| 3 tbsp. fresh parsley, finely chopped | ||
| 2 tbsp. fresh basil, finely chopped | ||
| 4 oz. white wine, such as Chardonnay | ||
| Hy-Vee ground black pepper | ||
| Hy-Vee salt | ||
| Thanksgiving Turkey | ||
| 2 red onions, quartered | ||
| 10 sprig(s) fresh thyme | ||
| 5 sprig(s) fresh sage | ||
| 5 sprig(s) fresh rosemary | ||
| 6 stalk(s) celery, cut into 3-inch pieces | ||
| 1 lbs. carrots, peeled and cut into 3-inch pieces | ||
| 1 lbs. parsnips, peeled and cut into 3-inch pieces | ||
| 4 leeks, cut into 3-inch pieces | ||
| 1 (32-oz.) pkg. Swanson chicken broth | ||
| 1 (15-lbs.) whole turkey, thawed | ||
| 2 tbsp. kosher salt | ||
| 1 tbsp. Hy-Vee ground black pepper | ||
Things To Grab
- Food processor
- Spatula
- Large roasting pan with rack
- Small microwaveable-safe bowl
- 100% cotton kitchen twine
- Aluminum foil
- Oven-safe meat thermometer
Directions
Prepare Turkey: Preheat oven to 400 degrees. Create a bed of carrots, parsnips, red onions, celery, and leeks at the bottom of a large roasting pan. Add sprigs of thyme, rosemary, and sage. Fill the pan with chicken broth.
Place roasting rack on top of vegetables and broth; place turkey, breast side up, on rack. Remove neck and giblets from inside of turkey. If desired, add to vegetable and broth mixture for additional flavor.
Beginning at neck end of turkey and using your fingers, carefully make pocket between flesh and skin of turkey breasts. Gently rub half of the Herb Butter into pocket under skin. Melt the remaining butter in the microwave; set aside. Season turkey skin and cavity with salt and pepper.
Truss the turkey. Tie legs together tightly with kitchen twine and tuck wings underneath breasts. Pour the melted Herb Butter over the trussed turkey. Cover the turkey with a double thickness of foil making sure to cover the edges of the pan so steam does not escape.
Place oven-safe meat thermometer in the thickest part of the turkey breast. Place turkey in preheated oven. Immediately, turn oven down to 250 degrees. Cook turkey, about 11 hours, or until internal temperature reaches 165 degrees in the thickest part of the turkey breast and turkey is no longer pink. Juices should run clear and drumsticks should move easily in their sockets.
Once turkey is cooked through, remove turkey from the oven. Discard aluminum foil. Preheat oven to 400 degrees. Once oven has heated, place turkey back in oven to crisp and brown the skin, about 30 to 40 minutes.
Remove turkey from oven. Allow to rest, covered, about 20 minutes, before carving.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 175mg
- Sodium: 860mg
- Total Carbohydrates: 9g
- Protein: 59g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 15%