What you need for an 8-12 pound turkey:
5 ounces (one round) of Balsamic Fig & Caramelized Onion Banner Butter
Salt and Pepper
3 Leeks
3 Carrots
What you do:
Take your Balsamic Fig & Caramelized Onion Banner Butter round out of the fridge to soften for 20-30 minutes. Cut 5 ounce round in half (each half is 10 tablespoons). Preheat oven to 425 and remove the neck and the giblets and reserve for stock or gravy.
Rinse and pat dry your turkey (if yours is pre-brined and/or “injected with a solution,” you may skip the next step).
Place turkey breast down in a brine solution (check out our buttermilk brine here) for 12 hours. Pat dry including the inside.
Place turkey into 2-3 inch deep roasting pan and lightly season outside of turkey with salt and pepper (a couple of pinches of salt and pepper spread evenly over turkey).
Rub 3 tablespoons of softened Balsamic Fig & Caramelized Onion butter on the outside of turkey. Pull up the skin and stuff 5 tablespoons of Balsamic Fig & Caramelized Onion butter in between the skin and the meat wherever the skin easily separates.
Place turkey in the oven and roast for 30 minutes to crisp skin. Remove Turkey from the oven and reduce the heat to 325. Baste with juices in the pan and rub another 4 tablespoons of Balsamic Fig & Caramelized Onion butter over the outside of the turkey and place the turkey back in the oven.
Clean your leeks making sure to remove all of the grit. Peel off any gnarly outside leaves of the leeks and chop off the ends. Chop in 45-degree slices width-wise up to the dark green part of the leeks (discard the dark green parts or use them in stock).
Peel the outside of your carrots and remove the stalks. Cut them the same way as the leeks in 2-inch segments with 45-degree slices.
Heat a sauté pan with 5 tablespoons of Balsamic Fig and Caramelized Onion butter and throw all the chopped leeks and carrots into the hot pan. Season with a pinch or two of salt and pepper.
Brown leeks and carrots by sautéing on medium-high heat for 8 minutes, stirring every few minutes and set aside when done.
One hour from the last time you removed the turkey, take it out and baste again with juices and rub another 4 tablespoons of Balsamic Fig & Caramelized Onion butter over the outside.
Add the sauteed leeks and carrots to the roasting pan. Cover the turkey and veggies in an aluminum foil tent and cook for another 30-45 minutes until done (165 degrees in breast).
Remove from oven and rub the last bit of Balsamic Fig & Caramelized Onion butter on the outside of the turkey. Lift turkey onto a platter, and let stand for 15 minutes before carving. Scoop out carrots and leeks, arranging them around your turkey.
Enjoy!
The map ID you have entered does not exist. Please enter a map ID that exists.