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Enjoy this recipe from Homemade Harvest.
Submitted by: Emily Puskac from New Cumberland, WV
18-lb. turkey
14-oz. can chicken broth
3/4 c. butter, divided
1 clove garlic, minced
1 t. salt
1/2 t. pepper
1 t. dried basil
1/4 t. dried rosemary
1/4 t. dried thyme
1/4 t. dried marjoram
1 c. dry white wine or
chicken broth
Pat turkey dry with paper towels; set aside. Pour broth into roasting pan. Insert roasting rack in the bottom of pan; coat rack with butter. Rub 1/4 cup butter over turkey. Combine garlic, salt, pepper and herbs; sprinkle evenly over turkey. Place turkey upside-down on rack; bake, uncovered, at 325 degrees for 40 minutes. Meanwhile, melt remaining butter in a saucepan over medium heat; stir in wine or broth. Baste turkey after 40 minutes, then baste every 30 minutes. After turkey has roasted 3-1/4 hours, remove roasting pan from oven and carefully turn turkey breast-side up. Return to oven and continue baking one additional hour, or until an instant-read meat thermometer registers 165 degrees at the thickest part of the thigh. Let rest for 20 minutes before carving. Serves 10. | |
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Pat turkey dry with paper towels; set aside. Pour broth into roasting pan. Insert roasting rack in the bottom of pan; coat rack with butter. Rub 1/4 cup butter over turkey. Combine garlic, salt, pepper and herbs; sprinkle evenly over turkey. Place turkey upside-down on rack; bake, uncovered, at 325 degrees for 40 minutes. Meanwhile, melt remaining butter in a saucepan over medium heat; stir in wine or broth. Baste turkey after 40 minutes, then baste every 30 minutes. After turkey has roasted 3-1/4 hours, remove roasting pan from oven and carefully turn turkey breast-side up. Return to oven and continue baking one additional hour, or until an instant-read meat thermometer registers 165 degrees at the thickest part of the thigh. Let rest for 20 minutes before carving. Serves 10. |
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