Butter Blanket Turkey

Everyone has their own way of doing their Thanksgiving turkey. In our household, butter soaked cheesecloth is the only way we would ever do it.

Turkeys require some TLC before hand to ensure the bird stays flavorful and juicy. Dry brine 1-2 nights before with kosher salt or jazz it up with other herbs and zest. We went a little more classic this year with the home grown herb compound butter. The cheesecloth also helps the herbs stick to the skin instead of falling off with the butter.

Don’t forget to make stock with the turkey carcass as it’s loaded with connective tissue, fat and collagen. This will also make your gravy have so much flavor next year if you freeze it.

TOTAL PREP TIME: 24 - 30 Hours

TOTAL COOK TIME: 5 - 6 Hours

EQUIPMENT:

• Large roasting pan with handles

• Turkey rack

• Cheesecloth

• Fat seperater

• Sifter or fine strainer

• Meat thermometer

• Baster

INGREDIENTS:

• 12 lb Turkey

• 5 or more sticks of high quality unsalted butter

• Fresh herbs

• 2 bulbs of garlic

• 2-3 onions or shallots

• 2-3 cups of broth

• 1/2 cup of flour (adjust depending on amount of fat)

• Citrus

• Kosher salt

• Peppercorns

• White wine (optional)

DRY BRINE (night before):

1. Rinse turkey thoroughly and pat dry

2. Heavily salt the turkey one to two nights before cooking. One tablespoons per 4 lbs of turkey (make sure scrub the salt into the skin and don’t forget to salt the cavity too)

3. Cover with plastic wrap or put in large bag and leave in the fridge overnight

4. Take out turkey at least 3 hours before cooking to come to room temperature

5. Pat turkey dry, no need to rinse

SEASONING:

1. Preheat oven to 450 degrees

2. Mix finely chopped herbs in softened butter (can be made well in advance)

3. Spread compound butter all the over turkey

4. If you can, spread some under the skin (the skin can be hard to separate so feel free to skip)

5. Stuff the cavity with citrus, onion, garlic, whole peppercorns and herbs

6. Fully soak cheesecloth in 1 -2 sticks of unsalted butter

7. Drape over whole turkey with at least 2 layers of soaked cheesecloth

ROASTING:

1. Put the turkey in the oven for 30-35 minutes

2. Take out of the oven and baste well

3. Lower the oven temp to 350 degrees

4. Put the turkey back in the oven for another 2 hours basting every 30 minutes

5. The turkey is ready once the internal temp in the deepest part of the thigh or breast is 160 degrees

6. Transfer turkey to another pan or tray

7. Let rest for about 30 minutes to an hour (don’t worry it will still be hot)

GRAVY:

1. Pour broth, wine or water into roasting tray to deglaze and scrape the frond off the bottom of the pan

2. Pour mixture into fat separator

3. Pour only the fat into a medium sauce pan and add sifted flour and cook on medium heat until darkened

4. Deglaze with a small amount broth, wine or water then add the rest of the both into the pan.

5. Let cook down until thickened

6. Add salt and pepper at the very end to taste

CARVING:

1. Cut or rip wings and drumsticks off first

2. Slice breasts off next

3. Then you can flip the bird over and carve the dark meat (a smaller knife can get into the hard to reach areas)

4. Place sliced turkey on a warmed platter and serve with the crispy skin