So you want the full Monty, do you? This is every enhancement you can do to a turkey all in one place. Time to kick the Thanksgiving feast all the way up to the top.
Editor’s Note: Originally Published November 24, 2011. Updated with re-edited text and photos. Please enjoy the Full Monty.
This is it, all in one place. My obsessive daughter (Christine at 15 Minute Beauty Fanatic) who we sometimes call “Little Miss Martha” has been doing turkeys for years. This is the “top of the line” in turkey preperation.
She has combined every method of turkey enhancement into one grand method. The Marthe Stewart recipes were The Perfect Roast Turkey and the Herb Butter Turkey. The cider brine from epicurious.com and another Martha combined.
Start with a supped up brine. Add herb butter under the skin. Add a butter rub, stuff with chopped apple and onions. Now baste with wine and butter, and you have the full Monte.
Melt in your mouth tender and moist. With a wonderful taste. You will love it.
Recipe Notes for Cider-Brined, Herb Buttered Roasted Turkey – The Full Monty
- Never brine a turkey that has been injected with things. It is always a salt containing solution so it will be double salted. You will have a cowlick and no eatable turkey.
- Turkey, like any poultry, should be considered contaminated with bacteria and rinsing is a problem that can contaminate your cooking area. The salt from the brine does need to be rinsed off but let’s be extra careful with food safety.
- See Thanksgiving Food Safety and Food Help and Chicken… To Rinse or Not To Rinse? for more safety information.
- A meat thermometer is a required tool to do a turkey correctly.
Associated dishes for the Thanksgiving Feast
Turkey Sausage Stuffing
Traditional Sweet Potato Casserole
Green Bean Casserole without Soup
How To Make Gravy at Home
60 Minute Yeast Dinner Rolls
Pumpkin Spice Cheesecake
Easy Chocolate Chip Cheesecake
Day 1 (the day before the feast)
Start with one pound of unsalted butter at room temperature and 1/4 oz each of fresh oregano, rosemary, sage, and thyme. Chop all spices, mix with the butter. Place in a 1-gallon zip lock, form into a log, seal and freeze overnight.
Clean and place the turkey in brining container (I love big plastic bags, the Ziplocs are great). Add three oranges, quartered and water/ice to cover the turkey. Seal and store in a cold location for 12-24 hours.
Feast Day (day #2)
Preheat oven to 425. Remove turkey from brine and rinse carefully under running water.
Remove the herb butter from the freezer and cut into 1/2 inch slices with a large chef knife.
Make large “pockets” over the breasts of your bird. Stuff the pockets with the herb butter. Use toothpicks to close the pockets.
Stuff the bird with two quartered apples and one large onion chopped into 1/8 chunks.
Tuck the tips of the wings under the bird.
Place a couple of cut carrots, and a couple of celery stalks cut up around the bird. Add some sage and thyme around and into the bird. Smear the bird with about one stick of butter.
Combine 3/4 pound of butter with one bottle of sweeter white wine in a pan. Heat until butter is melted.
Use a piece of cheesecloth that is big enough to cover the bird. Soak in the wine butter mixture.
Cover the bird with the cheesecloth. Place bird in the oven.
After 30 minutes. Baste the cheesecloth with more of the wine/butter solution. TURN OVEN DOWN TO 350.
Continue to baste every 30 minutes until internal temp of the breast is 140 (about 2 1/2 hour depending on bird size). Remove cover and continue to cook (with basting every 30 minutes or so) until internal temp 165 in the breast and 180 in the thigh.
Total cooking time will be in the 12-15 minute per pound range. This was just over 3 hours for our 12 pounder here. Remove from oven and place on cutting board and tent with foil for 20-30 minutes.
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Originally Published November 24, 2011.