Well, the family is coming to your house this year. Time to pull out your fancy plates, childproof the house for your cousins toddlers, and put sheets on all of the blow up beds. This Butter Rubbed Turkey won’t solve all of your worries, but it will help.
With this recipe, you’ll be making an incredible veggie and herb blended butter and using it to create a work of art. Your turkey will have moist meat, crispy skin, and all of the most incredible flavor.
Make it even easier with our Simple Cranberry Sauce.
Butter Rubbed Turkey
- 1h 30m
- 1 head celery
- 1 bunch scallion
- 1 head garlic
- 1/2 c butter, plus more for basting
- 1/4 c flat-leaf parsley
- 1/4 c duck fat
- 2 tbsp. coarse sea salt
- 2 tsp. ground black pepper
- 1/4 c white wine, plus more for basting
- 1 whole turkey
- Affix the S-blade to your food processor.
- Trim rough ends from celery. Roughly chop and add to bowl of food processor.
- Trim roots and green ends from scallions. Roughly chop whites and add to food processor.
- Peel and trim the cloves from one head of garlic. Add to food processor.
- Add 1/2 cup of softened butter, parsley leaves, and melted duck fat to food processor with sea salt and black pepper. Process mixture until smooth while adding white wine through processor spout.
- Run your hands between the skin and meat of the bird to loosen the skin without tearing.
- Take small handfuls of the paste and take care to cover every meaty surface of turkey with the bright green mixture.
- Neatly replace the skin over the butter-rubbed bird.
- Brush skin of the bird with equal parts melted butter, chicken broth and white wine and use this mixture for basting as the bird cooks covered.
- Roast the turkey covered at 325F for 12-15 minutes per pound, or until the thickest part of the thigh reaches 165F when you insert a meat thermometer. If cooking a pasture-raised bird, monitor frequently towards the end as it may cook faster than a conventional turkey. Remove the cover for the last 30 minutes of cooking time to brown.