Get ready for a crowd-pleaser this Thanksgiving! Our take on a classic roasted turkey is brined in buttermilk (whey), rubbed with cultured compound butter, draped in cheesecloth, and basted in a butter and stock mixture for a crispy golden skin and flavorful bird.
- 1 fresh whole turkey, giblets and neck removed from cavity
- and reserved for gravy prep.
- 10 oz. (2 rounds) Banner Butter Roasted Garlic Basil and Parsley Butter, for melting
- 2.5 oz. (Half of a round) Banner Butter Roasted Garlic Basil and Parsley Butter at room temperature
- 32 oz of stock of your choice.
- 2 teaspoons salt
- 2 teaspoons freshly ground pepper
- Kitchen string
- Pastry brush
- Instant-red meat thermometer is easiest or a simple meat
Preheat oven to 425 F with rack on lowest level
If you’ve brined you bird using Banner Butter’s Whey
brining recipe, remove your turkey from the brine and rinse it
inside and out. Gently pat the bird dry.
Tuck the wing tips under the body of the bird, and place
turkey breast-side-up in a roasting pan, securing the neck
flap skin under the tips. If the skin comes loose use
toothpicks to secure. Season inside of bird with salt and
Melt 5 oz. (1 round) of butter in medium sized saucepan and half of the stock. Place cheese cloth in to the pan.
Back to the turkey – Bring the legs together loosely and tie them with twine.
Going in from the lower cavity opening, carefully work your
hand under the skin of the breast meat. Work slowly
detaching the skin taking your time to not tear it. Rub the
room temp. ½ round of roasted garlic butter under the skin. Use the
remaining salt and pepper as seasoning for the outside of
Drape the turkey with the cheesecloth that has been
soaking in the butter and stock mixture, making sure to cover the
breast and legs.
Place turkey in the oven for 30 minutes at 425 F. Remove the turkey and
reduce the oven to 350 F. Brush the cheesecloth and
exposed turkey parts with butter mixture, and every half
As you continue to use the mixture to baste the turkey every ½ hour, refill
the saucepan with remaining 5 oz. of roasted garlic butter and stock.
Once the bird reaches its second hour of roasting, carefully
remove and discard the cheesecloth. The cloth should
have browned along with the bird.
Baste the turkey with pan juices, taking care not to tear the skin, and return it to
the oven. After another half hour of cooking (2:30), insert an
instant-read thermometer into the thickest part of the thigh,
avoiding the bone; when the temperature reaches 165
degrees, the bird is ready. (This will take 1 to 2 hours more.)
After bird has come to temp. remove and allow it to rest at
least 30 minutes before carving. This is crucial, it allows
the juices to set, and makes the carving process easier
than when trying to handle a hot bird.