Ingredients
-
WHOLE YOUNG TURKEY ENHANCED UP TO 8% SOLUTION* - BUTTERBALL, thawed
14.5 LbsQty 14.00 Lbs$24.36 -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Butter, room temperature
Qty 1 Cup -
Seasoning:
Qty -
Medium Onions, cut in large dices
Qty 2 Pieces -
Fresh Garlic Cloves
Qty 6 Cloves -
Coarse Sea Salt
1 bottleQty 2 Tbsp.$5.38 -
Granulated Garlic
1 bottleQty 1 Tbsp.$3.98 -
Freshly Ground Black Peppercorns
1 bottleQty 1 Tbsp.$5.78 -
White Vinegar
Qty ¼ Cup -
Light Olive Oil
Qty ¼ Cup -
Oregano Leaves
1 bottleQty 1 Tbsp.$3.98 -
Aromatic Bouquet Garni:
Qty -
Fresh Rosemary
Qty 5 Sprigs -
Medium Onion
Qty ½ Piece -
Fresh Garlic Cloves, whole
Qty 4 Cloves -
Fresh Orange
Qty ½ -
Gravy:
Qty -
Bourbon Peppercorn Sauce
0.75 LbsQty 1.5 lbs$3.98 -
Chicken Broth
Qty 2 cups -
All- purpose Flour
Qty 2 Tbsp. -
Butcher’s Twine and Cheesecloth
Qty
Cooking
Instructions
- Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry. Prepare seasoning.
- Place all ingredients of the seasoning in a blender and blend until mixed.
- Place turkey in a large bowl or large plastic bag and season the turkey with seasoning blend making sure to evenly distribute throughout cavities and skin.
- Cover and marinate for 24 to 48 hours in the refrigerator.
- Place all ingredients for Bouquet Garni in cheesecloth, tie with butcher’s twine.
- Preheat oven to 350°F. Adjust oven rack to lowest position.
- Remove turkey from the marinade and place in a roasting pan. Place bouquet garni inside cavity. Tuck wings under turkey and tie both legs with butcher twine. Pour reserved marinade over turkey. Sprinkle additional salt and pepper over turkey.
- Cover with aluminum foil and roast for 1 ½ hours.
- Uncover and baste with 4 oz. of butter. Continue roasting approximately for 2 hours* or until internal temperature registers 160°F, basting every hour with additional butter and pan juices. Larger turkeys will require more roasting time.
- Remove turkey from roasting pan and place on a platter. Cover with foil and let rest 15-20 minutes.
- Prepare the gravy by scraping the pan juices with a whisk. Add flour and whisk in the chicken broth and Bourbon Peppercorn sauce. Heat in a medium saucepan before serving.
*USDA recommends cooking poultry to a minimum internal temperature of 165°F.