 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
|
The aroma of this turkey roasting in the oven is simply wonderful. Better yet, the meat turns out moist and delicious.Mary Lou Timpson, Colorado City, Arizona Ingredients:
1 turkey (14 to 16 pounds) |
3 tablespoons kosher salt |
3 tablespoons dried marjoram |
3 tablespoons dried thyme |
3 tablespoons dried juniper berries, optional |
1 tablespoon whole peppercorns, crushed |
2 teaspoons aniseed |
12 fresh rosemary sprigs |
12 garlic cloves, peeled |
1/2 cup butter, softened, divided |
Directions:
1. Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
2. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
3. Bake at 325° for 2-3/4 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 14-16 servings.
|
|