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–+ servings

Butter Lovers Turkey

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Course Egg Free, Main Course, Nut Free, Poultry, Sauces and Condiments
Cuisine American
Servings 24
Calories 337

Ingredients
  

  • 1 12-14 pound Butcherbox turkey
  • 4 1/2 teaspoons Redmond Real salt divided (use code MARIA15 for 15% off)
  • 3 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 lemon cut into wedges
  • 1 large yellow onion cut into 6 wedges
  • 1 1/2 cups butter melted, plus 4 tablespoons, at room temperature
  • 1 clove garlic minced
  • 4 stalks celery cut into 3 inch pieces
  • 1 1/2 cups chicken or turkey bone broth I used Kettle and Fire brand, plus more if needed for thinning gravy
  • CHEESECLOTH

GRAVY:

Instructions
 

  • Place an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 350 degrees F.
  • Remove any turkey parts from the cavity and set aside in the fridge or discard.
  • Pat the turkey dry on the inside and out with paper towels.
  • Season the cavity with 1 teaspoon salt and stuff the cavity with the thyme, sage, lemon wedges and half of the onion wedges.
  • In a small bowl, place the 4 tablespoons room temperature butter and the garlic. Stir together with a fork. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin.
  • Spread half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining garlic butter. Any butter on your hands can be rubbed on the outside of the turkey.
  • Season the outside of the turkey well with 4 teaspoons salt.
  • Place the celery pieces and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan.
  • Place the turkey to the rack, tuck the wings back under the body and tie the legs together with kitchen twine.
  • Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
  • Roast for 2 hours and 30 minutes, basting with butter and pan drippings every 30 minutes.
  • After 2 1/2 hours, very gently remove the cheesecloth from the turkey, taking care not to tear the skin. The skin may stick to the cheesecloth, so make sure it is basted well. If it does stick at the end of cooking, baste the areas that are stuck with more butter or pan drippings and gently pull away the cheesecloth.
  • Baste the turkey one more time with the pan juices, then return the turkey to the oven with the breasts facing towards the back and cook until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes.
  • Allow to rest for 30 minutes before carving.
  • Meanwhile make the gravy.
  • Heat 1/4 cup butter into a sauce pot and cook over high heat while whisking occasionally. The butter will eventually froth up, which often now. The butter will start to turn brown. Remove from heat and whisk for 15 seconds, it will continue to brown.
  • Pour the drippings and bites from roasting pan onto a blender. Add brown butter and cream cheese and purée until smooth. Add additional broth if needed. Taste and add salt to your liking.
  • Slice the turkey and serve with the gravy.

Nutrition

Calories: 337 | Fat: 27g | Protein: 19g | Carbohydrates: 2g | Fiber: 0.3g | P:E Ratio: 0.7