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Makes
Serves: 8 (plus leftovers)
Level
easy
Prep Time
10
Total Time
240

Ingredients

2 tbsp
salted butter, softened
30 mL
1
shallot, minced
2 cloves
garlic, minced
1 tbsp
each pulled and chopped fresh savory, sage and thyme leaves, stems reserved
15 mL
2 tbsp
Chicken Broth - 35% Less Sodium
30 mL
1
9 lb (4 kg) unstuffed Butter Basted, Young, Grain Fed Turkey, thawed

Method

Step 1
Preheat oven to 350°F (180°C). In a small bowl, mix together butter, shallots, garlic, herbs and broth, to create a compound butter. Place the turkey in a roasting pan just big enough to hold it.
Step 2
Carefully separate the skin from the breast meat, using your fingers. Place a spoonful of the compound butter under the skin of each breast. Massage on skin side to distribute evenly. Separate the turkey’s leg skin from the flesh and massage butter into each side. Place herb stems in the turkey’s cavity and pat the surface of the skin dry before putting the turkey in the oven.
Step 3
Roast for 3 hours, or 20 min. per pound. Using the drippings from the turkey, baste every hour. If the skin starts to get too dark, lightly cover with foil creased in the middle like a tent. To test for doneness, insert a digital thermometer into the thigh without touching the bone. Remove turkey from oven at 175°F (80°C) and let it rest, tented with foil, on a platter while you make the gravy. (Monitor turkey’s internal temperature while resting to ensure that it reaches 180°F/82°C.) Serve and carve tableside.
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Characteristics

Dinner Thanksgiving

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
410
Fat:
27 g
Saturated Fat:
14 g
Carbs:
3 g
Protein:
39 g
Cholesterol:
180 mg
Sodium:
250 mg
Potassium:
20