Herbed Turkey

Name: Herbed Turkey
Ingredients: 1 turkey (14 to 16 pounds); 3 tablespoons kosher salt; 3 tablespoons dried marjoram; 3 tablespoons dried thyme; 3 tablespoons dried juniper berries, optional; 1 tablespoon whole peppercorns, crushed; 2 teaspoons aniseed; 12 fresh rosemary sprigs; 12 garlic cloves, peeled; 1/2 cup butter, softened, divided

10 ingredients

3 steps

Ingredients

1 turkey (14 to 16 pounds)
3 tablespoons kosher salt
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries, optional
1 tablespoon whole peppercorns, crushed
2 teaspoons aniseed
12 fresh rosemary sprigs
12 garlic cloves, peeled
1/2 cup butter, softened, divided

Directions

1

Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
2

With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
3

Bake at 325° for 2-3/4 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.