This Turkey will knock you out.....with flavor! ( & tryptophan ). I make this every year for the last few years now. The secret is herb butter inserted in between the skin and the meat. Herb butter :
1 lb of butter slightly softened
1 package fresh thyme
1 package fresh sage
1 large bunch fresh parsley
2 or 3 long sprigs of rosemary
Remove herbs from stems, chop stems from parsley & grind in a small food processer. ( I use the handy magic bullet ). The fresh herbs become a fine powder that you whirl in the quisinart with the softened butter. Do this a couple of days in advance so the herbs have a chance to infuse into the butter. When you go to cook the turkey, let the butter soften a bit ( not too much, detach the skin from the breast a bit by sliding a knife carefully to create a space between the breast & skin. You can now slide your hand in there, and place the butter all over the bird.
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