Herb and
Citrus Butter Roasted Turkey
1, Zest and juice lemon to
equal 3 tablespoons into the
bowl of a food processor;
add butter and next 5
ingredients. Process until
very smooth and herbs are
minced. Reserve and chill
1/4 cup herb butter.
|
2, Heat oven to 425 degrees F.
Remove giblets and neck from
turkey and discard. Drain
cavity well; pat dry with
paper towels. Loosen and
lift skin from turkey breast
without totally detaching
skin. Rub 3 tablespoons herb
butter under skin; replace
skin and secure with wooden
picks if desired. Sprinkle
cavity and outside of turkey
with desired amount of salt
and freshly ground pepper.
|
3, Arrange onion and next 2
ingredients in a large
roasting pan. Place turkey,
breast side up, on a lightly
greased roasting rack in
pan. Tie ends of legs
together with kitchen
string; tuck wingtips under.
Rub entire turkey with
remaining herb butter. Pour
wine and chicken broth into
roasting pan.
|
No comments:
Post a Comment