The Star of the Meal

Unless you are preparing a vegetarian Thanksgiving meal, you will build your menu around the main event: turkey.  I have done many variations on the theme over the years, but have pretty much settled on this one. I made a garlic herb butter for my turkey:


Garlic Herb Butter

Herbs (about 1 cup loosely packed parsley and a handful of other herbs)

1 stick of organic butter, softened

Garlic cloves (10-12)

1. Gather up handfuls of whatever herbs you have, rinse and take off stems. (I picked sage, rosemary and thyme from my garden. Well, the rosemary is already indoors, but sage and thyme remain outside to come back next year.) Add about 1 cup of loosely packed flat-leaf parsley leaves and combine the herbs in a food processor.

2. Add a stick of butter (I prefer salted) and the garlic cloves.

3. Process until smooth.

   4. Rub under the skin of the turkey.

I placed the turkey in an oven pre-heated to 450F for about 30 minutes. Then, I turned it down to 325F and cooked the turkey until it was done. At some point when I felt it was brown enough, I covered it with a loose tent of foil. This free-range turkey had a pop-up indicator, but I don’t actually know when it popped up! I just followed the guidelines for the size of turkey I purchased. I checked it with a meat thermometer and then cut a little slice in the thigh to make sure the juice was running clear. I heard a chef say on the radio that it doesn’t do any good to baste a turkey since nothing can get through the skin, so I didn’t baste it this year. However, I still think basting improves the taste. Next year, I’m going back to the basting technique. Even so, it was tasty and tender, although a little overcooked. Some years are better than others when it comes to timing. If it’s a little dry, just add gravy! 

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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™