Reviews (1) Add Rating & Review 53 Ratings 5 star values: 5 4 star values: 6 3 star values: 21 2 star values: 18 1 star values: 3 Martha Stewart Member Rating: Unrated 11/21/2015 I dry brined my turkey before I knew that was the term for it. My mom (& no doubt my gramdmother) did this old world treatment of salting the bird to kill bacteria. I once tried to wet-brine the bird and it was a messy disaster! (I also learned that the bunch of herbs, esp. thyme which has fine stems, will kill your garbage disposal!) I also store & roast the bird upside down to keep the breast juicy.
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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 day 4 hrs 10 mins Servings: 12 thanksgiving-anne-quatrano-35-cf006954-d110790.jpg
Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 1 turkey (14 to 16 pounds), giblets reserved for gravy 4 tablespoons unsalted butter, room temperature, plus 1 stick, melted, for basting Turkey Gravy for Butter-Basted Roast Turkey, for serving Pomegranates, clementines, and sage and thyme sprigs, for garnish (optional)
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 day 4 hrs 10 mins Servings: 12 thanksgiving-anne-quatrano-35-cf006954-d110790.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 day 4 hrs 10 mins Servings: 12
Recipe Summary
prep: 30 mins total: 1 day 4 hrs 10 mins
Servings: 12
prep: 30 mins
total: 1 day 4 hrs 10 mins
prep:
30 mins
total:
1 day 4 hrs 10 mins
Servings: 12
12
thanksgiving-anne-quatrano-35-cf006954-d110790.jpg
thanksgiving-anne-quatrano-35-cf006954-d110790.jpg
Ingredients
Ingredients
- Coarse salt and freshly ground pepper 1 turkey (14 to 16 pounds), giblets reserved for gravy 4 tablespoons unsalted butter, room temperature, plus 1 stick, melted, for basting Turkey Gravy for Butter-Basted Roast Turkey, for serving Pomegranates, clementines, and sage and thyme sprigs, for garnish (optional)
Directions
Rub 2 tablespoons salt evenly inside cavity of turkey, then rub outside with 1/4 cup salt. Place on a rimmed baking sheet; refrigerate 24 hours.
Rinse turkey inside and out; pat dry with paper towels. Season cavity with salt and pepper. Rub room-temperature butter evenly over outside of turkey; season with salt and pepper. Tuck wings under turkey; tie drumsticks together with kitchen twine. Transfer to a roasting pan fitted with a rack. Let stand 1 hour.
Preheat oven to 425 degrees with rack in lower third. Roast turkey 30 minutes. Baste with some of melted butter; lower oven temperature to 350 degrees. Continue roasting, basting with butter every 30 minutes, until a thermometer inserted into thickest part of breast near (but not touching) bone registers 165 degrees, 1 1/2 to 2 hours total, depending on size of bird.
Transfer turkey to a serving platter. Reserve pan with drippings for gravy. Let turkey rest at least 45 minutes; carve and serve with gravy and garnishes.
Reviews (1)
Add Rating & Review 53 Ratings 5 star values: 5 4 star values: 6 3 star values: 21 2 star values: 18 1 star values: 3
Martha Stewart Member Rating: Unrated 11/21/2015 I dry brined my turkey before I knew that was the term for it. My mom (& no doubt my gramdmother) did this old world treatment of salting the bird to kill bacteria. I once tried to wet-brine the bird and it was a messy disaster! (I also learned that the bunch of herbs, esp. thyme which has fine stems, will kill your garbage disposal!) I also store & roast the bird upside down to keep the breast juicy.
Reviews (1)
Add Rating & Review 53 Ratings 5 star values: 5 4 star values: 6 3 star values: 21 2 star values: 18 1 star values: 3
Add Rating & Review
53 Ratings 5 star values: 5 4 star values: 6 3 star values: 21 2 star values: 18 1 star values: 3
53 Ratings 5 star values: 5 4 star values: 6 3 star values: 21 2 star values: 18 1 star values: 3
53 Ratings 5 star values: 5 4 star values: 6 3 star values: 21 2 star values: 18 1 star values: 3
5 star values: 5 4 star values: 6 3 star values: 21 2 star values: 18 1 star values: 3
Martha Stewart Member Rating: Unrated 11/21/2015 I dry brined my turkey before I knew that was the term for it. My mom (& no doubt my gramdmother) did this old world treatment of salting the bird to kill bacteria. I once tried to wet-brine the bird and it was a messy disaster! (I also learned that the bunch of herbs, esp. thyme which has fine stems, will kill your garbage disposal!) I also store & roast the bird upside down to keep the breast juicy.Martha Stewart Member
Rating: Unrated 11/21/2015
I dry brined my turkey before I knew that was the term for it. My mom (& no doubt my gramdmother) did this old world treatment of salting the bird to kill bacteria. I once tried to wet-brine the bird and it was a messy disaster! (I also learned that the bunch of herbs, esp. thyme which has fine stems, will kill your garbage disposal!) I also store & roast the bird upside down to keep the breast juicy.
Rating: Unrated
All Reviews for Butter-Basted Roast Turkey
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Butter-Basted Roast Turkey
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
