Butter Blanket Turkey Cooking Mamas
Butter Blanketed Turkey 3 hrs 50 mins 43 / 100. Score. Dinner then Dessert 12. Ingredients. Ingredients. Makes 16 servings. 12-14 pound turkey (whole) 1 onion (cut into 6 wedges) 2 carrots (cut into 2-inch chunks) 2 stalks celery (cut into 2-inch chunks) 1 tablespoon fresh sage (minced)
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Pat the turkey completely dry. In a bowl, combine the minced sage, thyme, rosemary and 6 cloves of garlic (chopped finely). Melt the butter. Chop one onion and the celery into large chunks and place on the bottom of a roasting pan. This is the bed for the turkey to roast on. Place the dried turkey on top of the veggies.
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Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine. Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers.
Butter Blanket Turkey Cooking Mamas
Dip the cheesecloth in melted butter and drape it over the turkey. As the butter runs out, rub it all over the uncovered parts of the turkey. Roast. Roast for 30 minutes, then baste turkey with liquid from roasting pan. Add ½ the remaining butter over the cheesecloth and reduce the temperature to 350 degrees.
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Butter-Blanketed TurkeyThis turkey is extra juicy and gorgeously browned, thanks to the blanket of butter.DirectionsSpecial equipment: cheesecloth; a roastin.
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Set the turkey on the roasting rack and tuck the wing tips underneath the legs. Place 2 tablespoons of softened butter in a small bowl and add the garlic powder and minced herbs. Stir to combine. With clean hands, rub the herb butter over the entire surface of the turkey and underneath the breast skin. Place the garlic, onion, lemon, and whole.
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Prep the aromatics - Cut the heads of garlic in half to expose all of the cloves, and quarter the lemons. Preheat the oven - Preheat the oven to 325°F. Remove the gizzards and the neck bone from the turkey. Transfer the turkey to a baking dish or a roasting rack.
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Preheat oven to 450°F with oven rack in lower third of oven; place a roasting rack in a large roasting pan. Remove giblets and neck from turkey to reserve for Overnight Giblet Gravy; store giblets and neck in a ziplock plastic freezer bag in refrigerator for up to 3 days.Trim any excess fat and skin around neck and cavity, and reserve for another use or discard.
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Baste or spoon the butter over the cheesecloth and exposed turkey with butter mixture. Reduce the oven temperature to 350°F. Roast, basting and rotating the roasting pan 180° every 30-45 minutes until the turkey is done. If the top starts to brown, loosely cover with a leaf of aluminum foil.
How To Cook A Turkey
2 sprigs fresh rosemary. 1 lemon, cut into wedges. 1 large yellow onion, cut into 6 wedges. 3 stalks celery, broken into thirds. 3 medium carrots. 1 1/2 cups chicken or turkey broth. 1/2 teaspoon paprika. 3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature. Kosher salt and freshly ground black pepper.
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Instructions. Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 425 degrees. Remove any turkey parts from the cavity and reserve for another use or discard. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper.
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Place the pan in the center of the oven and roast for 20 minutes. Lower the oven to 350 degrees F and count about 12 minutes per pound of the turkey weight. After about 2 hours, take the turkey.
Butter Blanket Turkey Cooking Mamas
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Cook the turkey for 30 minutes. After 30 minutes, remove from oven and baste with the butter and chicken stock baste. Reduce the temperature to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), and cook the turkey for a further 2 hours or so, depending on the size of your bird (about 20 minutes per each pound/ 450 g of turkey).
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Preheat oven and make herb butter: Preheat oven to 350°F with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper. Kelsey Hansen.
