Thursday, November 4, 2010

Gregg’s Perfect Roast Turkey

I love to roast my turkey with all these great aromatics. It really makes for an extremely flavorful bird. Then I cook it in an oven bag to secure all the flavors and soak in the bird. Brining will really enhance the flavor also.


• 1/4 Pound (1 stick) Unsalted Butter
• 1/8 Pound (1/2 stick) Unsalted Butter
• 1 Lemon, zested and juiced
• 1 Red Apple, sliced in half
• 1 teaspoon Chopped Fresh Thyme Leaves
• 1 Fresh Turkey, Brined (See Brining Recipe) (10 to 25 pounds)
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Large Bunch Fresh Thyme
• 1 Whole Lemon, halved
• 1 Spanish Onion, quartered
• 1 Whole Head Garlic, halved crosswise (“around the Equator”) (Do Not Peel)
• 1 Oven Bag for a Turkey


1. Preheat the oven to 350 degrees F.
2. Melt the ¼ pound of butter in a small saucepan.
3. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.
4. Set aside.
5. Take the giblets out of the turkey and wash the turkey inside and out.
6. Remove any excess fat and leftover pinfeathers and pat the outside dry.
7. Carefully place your hand under the skin covering the breast, loosen and rub 1/8 pound of butter all under the skin, being careful not to break the skin.
8. Place the turkey in a large roasting pan.
9. Liberally salt and pepper the inside of the turkey cavity.
10. Stuff the cavity with the bunch of thyme, halved lemon, halved apple, quartered onion, and the garlic.
11. Brush or rub the outside of the turkey with the butter mixture and sprinkle with salt & pepper.
12. Tie the legs together with string and tuck the wing tips under the body of the turkey.
13. Roast the turkey about 2 ½ - 3 hours in an oven bag. It is done when the juices run clear when you cut between the leg and the thigh.
14. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
15. Slice the turkey and serve.

No comments: