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Ingredients
- Turkey:
- 8 tablespoons butter, softened
- 1 tablespoon House Seasoning, recipe follows
- 2 tablespoons chopped fresh parsley leaves (maybe add rosemary & thyme)
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic cloves
- 1 (15-pound) turkey
- Stuffing, if desired
- Glaze: (don't double batch, & add a little cornstarch)
- 3 tablespoons butter
- 1 (12-ounce bag) cranberries
- 1/2 cup maple syrup
- 3/4 cup cranberry juice
- 2 teaspoons apple cider vinegar
- 3/4 cup apple cider
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- House Seasoning: (not so much salt, just combine a little of all three)
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix all ingredients together and store in an airtight container for up to 6 months.
Details
Servings 8
Preparation time 25mins
Cooking time 175mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat oven to 375 degrees F.
In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.
Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
Glaze:
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.
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