Рецепт Roasted Turkey with Herb Butter & Roasted Shallots Recipe
Please tell me that some of you were completely freaked out the first time you had to roast a turkey without the help of your mum or grandmother. I know I was. Sure, I had watched my mum and mother-in-law work their holiday magic on many turkeys in previous years. I kind of helped them – you know, smearing a little butter on the drumsticks, basting with the drippings. However, if someone asked my opinion on whether or not the turkey was cooked through, I threw up my hands and referred them to the wiser cooks in the kitchen. And then came the time when I had to do it all on my own. It was one of the first Thanksgivings after my husband and I were married and I knew I had to bite the bullet. The true meaning of the holiday flew out the door as I obsessed over whether I was going to poison our guests with an underdone turkey.
In an effort to avoid repeating the Christmas dinner scene from the Griswold’s Christmas dinner in Christmas Vacation (you know, when the turkey explodes in a puff because it is so overdone), I sat down to do some serious research. Calls were made to my parents for turkey roasting instructions and the recipe for my dad’s famous stuffing, the Butterball hotline was put on speed dial and I made sure to buy a turkey with one of those “thermometers” embedded in the turkey that are supposed to pop out when the bird is done. (Note to self: Never EVER lay your trust in a little plastic doo-hickey to determine the fate of your holiday entree.)
And then I came across this recipe in Bon Appetit Magazine. It has become our go-to recipe, one that gives us perfect results every time. What makes it so magical? Well, it starts with the butter mixture, packed full of fresh sage, thyme and parsley, that is smeared under the skin and over the surface of the turkey. What really pushes this recipe over the top, however, are the rich, dark brown drippings that come from a mixture of the turkey juices and the shallots roasting in the bottom of the pan. Basting with these juices helps to produce golden brown, crispy skin on the outside of the turkey.
Serve the roasted shallots alongside the turkey for an unexpected flavor treat. Be sure to use those drippings (skimmed of fat) and the browned shallot bits on the bottom of the pan to make some of the best gravy you may ever taste. I know the gravy is meant for the mashed potatoes but, seriously, I could drink the stuff. Be sure to check out How to Make Gravy: Recipe & Troubleshooting for more tips.
Happy roasting!
The recipe:
Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey. Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan. Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 1 1/2 hours, basting it with 1/2 cup chicken broth every 30 minutes.
Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
The dark color of the drippings comes from the roasted shallots in the bottom of the pan. The flavor is unbelievably good.
Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving. Remove the carrot, celery and onion from the cavity and discard.
Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy. See How to Make Gravy: Recipe & Troubleshooting.
- Other roast turkey recipes:
- She Wears Many Hats’ Mayonnaise Roasted Turkey
- Savour Fare’s Dry Brined Roast Turkey
- Culinary Covers’ Spice-Rubbed Roast Turkey
- The Hungry Mouse The Angry Chef’s Whisky Glazed Roasted Turkey
- Roasted Turkey with Herb Butter & Roasted Shallots
- From the kitchen of Cookin Canuck. Adapted from Bon Appetit Magazine.
- Ingredients
- 3/4 cup butter, softened
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh thyme
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 15-to-16 pound turkey
- Salt and pepper to season cavity
- 1 1/4 lb. shallots, peeled and cut in half through the root
- 1 carrot, unpeeled
- 1 large celery stalk, cut in half crosswise
- 1 medium onion, peeled and quartered
- 3 cups (approximately) chicken broth
Instructions
Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with 1/2 cup chicken broth every 30 minutes.
Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
Remove the carrot, celery and onion from the cavity and discard.
Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.
2.0
butter,
herb,
roasted,
shallot,
Thanksgiving,
turkey