ROASTED TURKEY

THE JUICIEST THANKSGIVING TURKEY

8-10 servings

Ingredients:

14-16 lb turkey
1.5 cups butter (salted or unsalted)
1 bunch fresh tarragon
1 bunch fresh thyme
1 bunch fresh rosemary
2 lemons
1 orange
1 onion
Salt
Pepper

The Blistered Peppers Take:

We’ve tried the tricks like covering the turkey in a butter soaked cheesecloth. We’ve tried it deep-fried. Our verdict: simplicity wins. No cap this is the juiciest turkey ever. Last Thanksgiving, many of our guests, who don’t even like turkey, kept coming back for second servings.

You’re going to 3rd base with that turkey of yours so get comfortable. FYI - this is also how I roast chicken for a weeknight dinner.

The trick: butter. And basting. Butter and basting.
Butter
Baste
Butter
Baste
Butter
Baste
Got it?

Steps:

1. Preheat oven to 425 degrees.

2. Make herb butter. Use 2 sticks (1 cup) of room temperature butter - I use salted because salt literally is my favorite food group and a big piece of meat needs it - and mix in chopped herbs of choice: tarragon, thyme, rosemary, sage, as well as lemon zest.

3. Prep the turkey. Start with the turkey breast side up. Get your hands in between the skin and the meat, delicately you can separate the skin from the meat and start placing some slices of cold butter in between the two layers. Once you’ve generously buttered in between the layers, now start rubbing the herb butter on the outside of the bird. Add a sprinkle more of salt and pepper.

4. Flip the bird and place onto the roasting rack. Repeat Step 3 of butter smothering and seasoning the bird’s back and legs.

5. Keeping the breast side down, stuff the turkey. Start by adding some salt and pepper inside the bird’s cavity. Next, stuff with sliced lemons, orange, onion, and remaining herbs.

6. Roast the bird for 30 minutes - remember breast side DOWN! Baste once half way through.

7. Remove the bird from the oven, and carefully, flip the turkey so the breast is now facing up. Reduce oven temperature to 325 and continue roasting. Baste with butter/pan juice every 20 minutes.

   • Flipping the turkey is challenging. It is hot and heavy. I recommend using a kitchen towel to grab the bird by the cavity, this will help you get a good grip and be able to turn it over.

   • If you find the skin is browning and the turkey still isn’t fully cooked, cover the bird with foil.

8. Roast until a meat thermometer reads 180 at the breast (should be about 15-20 minutes per pound). Remove the bird from the oven, baste again, and let rest.