HOW TO BUTTER A TURKEY RECIPES

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BUTTER-BASTED TURKEY | RACHAEL RAY IN SEASON



Butter-Basted Turkey | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Categories     Thanksgiving

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 5

4 tablespoons unsalted butter, at room temperature
1 tablespoon fresh thyme leaves
Salt and Pepper
1 18 pound turkey--rinsed and patted dry, giblets and neck reserved for another use
1 large onion, quartered

Steps:

  • Position a rack in the lower half of the oven and preheat to 400 degrees . Mash the butter, thyme and 1/2 teaspoon each salt and pepper. Place the turkey in a roasting pan and fold in the wingtips.
  • Using your fingers, loosen the skin at the neck end. Grasp the skin with one hand and work in your other hand to loosen the skin down to the thighs and legs.
  • Spread the butter mixture under the skin, then, working with your hands on top of the skin, spread the butter evenly all over the meat. Season the bird with salt and pepper.
  • Place the onion inside the cavity, then tie the legs together using kitchen string.
  • Roast the turkey until it registers 170 degrees on an instant-read thermometer, about 2 1/2 hours; cover with foil during the last hour to prevent the skin from browning too quickly. Let rest for 20 minutes before carving.

BUTTER-INJECTED TURKEY RECIPE | EPICURIOUS



Butter-Injected Turkey Recipe | Epicurious image

An easy Butter-Injected Turkey recipe

Provided by Brian Page

Yield Makes 6 to 10 servings

Number Of Ingredients 16

1 10- to 15- pound turkey
1 pound butter
2 sprigs thyme
salt and pepper
N/A pepper
2 pounds specialty bread, (wheat, oat, French,&whatever you like), cut into 1-inch cubes
2 eggs
2 cups turkey or chicken stock
1 clove garlic
1 Spanish onion
3 pieces bacon
1 bag crushed walnuts, toasted
2 grated fresh carrots
dried raisins or cranberries as garnish
salt and pepper
N/A pepper

Steps:

  • Preheat oven to 500°F.
  • Melt the butter.
  • Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
  • Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
  • When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
  • Render bacon. Reserve fat.
  • Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
  • Sauté onions until translucent.
  • Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
  • Add grated carrot. Gently mix.
  • Crush bacon and add to mixture.
  • Add walnuts to mixture. Let mixture cool.
  • Mix in the eggs until they are well incorporated.
  • Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
  • Garnish with dried raisins or cranberries.

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CHRISTMAS BUTTER | JAMIE OLIVER RECIPES
This butter is a job for Christmas Eve. It won’t take long and will guarantee you happiness the day after. A really beautiful turkey like Mr Kelly’s doesn't need anything more than olive oil and salt and pepper, they’re that good. While the purist in me says leave it alone, the chef in me is curious and wants to experiment. I think the bird, and the occasion, deserve a bit of extra love so if you can add a bit of an edge with something that complements and enhances its natural flavours, why not try it? An experiment of mine I’m happy to say really worked out was this flavoured butter. It looks beautiful, gives a delicate sweetness and holds the skin away from the meat so it gets extra crispy as it cooks. Another bonus is that the butter’s journey out of the bird will give you a self-basting bird. Brilliant.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 214 calories per serving
    1. Put your butter into a bowl. Really finely chop the cranberries and add to the bowl.
    2. Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper.
    3. Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.
    4. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
    5. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
    6. If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks.
    7. Cover the turkey in clingfilm and put in the fridge until you’re ready to cook it the next day.
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