Directions:
- Rub turkey inside and out with salt and pepper.
- Loosen the skin around the breast with your fingers and insert Rosemary Maple Butter between the meat and the skin as well as on the inside of the bird’s cavity.
- Set bird in deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan.
- Add the giblet broth to the bottom of the pan. Using a sheet of oiled parchment paper, tent the roasting pan with the oiled parchment paper. Any type of cooking oil can be used. Brush it on both sides with a pastry brush. The parchment paper is easily affixed to the roasting pan with a strip of foil on each end or you can use clean, oiled wooden clothespins. Remove parchment paper and the last 30 minutes of cooking to develop a crispy, golden skin.
Prep Time | 30-45 minutes |
Cook Time | 2-3 hours |
Servings |
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Ingredients
- 15 lb fresh heritage turkey at room temperature
- 1 tsp Kosher or sea salt & fresh ground pepper season to taste
- 4 cups Giblet Broth
- 4 tbsp Rosemary Maple Butter See recipe below
- 1 Sheet Oiled Parchment Paper
Rosemary Maple Butter:
- 1/2 lb Butter
- 1/2 cup Pure maple syrup
- 1 tbs fresh minced rosemary Bring butter to room temperature and whip all ingredients together
Ingredients
Rosemary Maple Butter:
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