Ingredients
The following ingredients have 7 Servings
- 1 small turkey, about 10 lbs.
- 1 onion, quartered
- 1 carrot, coarsely chopped
- 1 parsnip, coarsely chopped
- 6 tbsp butter, softened
- 2 cloves garlic, minced
- 1 tbsp parsley
- 1 sprig rosemary, finely chopped
- 1 sprig of thyme leaves
- 4 whole sprigs of thyme
- salt and pepper to taste
- 2 cups chicken stock
- Sage Gravy via Bobby Flay’s recipe
Instruction
- Take the turkey out of refrigerator 1 hour before cooking.
- Pre-heat oven to 450.
- Make the butter: combine the butter with the garlic, parsley, rosemary and 1 sprig of thyme leaves. Stir so all the ingredients are well combined, then stir in salt and pepper to taste. Set the butter aside.
- Remove turkey from packaging, rinse and pat dry. Remove neck and any organs from inside the turkey (if you’re a whole turkey newbie, fear not, these are usually packaged in tidy little bags).
- Rub the entire turkey with the butter mixture, making sure all the skin is well-covered. Put any remaining butter into the carcass, along with half of the onion, carrot and parsley.
- Pour the chicken stock into a sauce pan, and keep warm on medium low.
- Place turkey in the oven for 15 minutes at 450.
- Lower the oven temp to 350, and roast turkey approximately 1 hour 45 minutes, removing every 15 to 20 minutes to baste with some of the chicken stock.
- When the turkey is approaching the safe internal temp of 165 degrees, remove from oven and set on platter to rest while you make the gravy.
- Slice turkey and serve with gravy, sweet potatoes and other sides over your choice when the gravy is ready–give the turkey a good 20 minutes to rest while you prep gravy.
- See post details above for links to gravy directions and more on safe turkey cooking tips.