Butter and herb roast turkey
Roast
Thanksgiving is my favorite holiday -- I slow-bake an 18-20 pound turkey at 325°F in my huge granite ware pan. The turkey is cooked with the steam that builds up in the pan, and then basted and finished on high heat to crisp and brown the skin. The meat is tender and juicy and very tasty. I don't load the compound butter with lots of garlic and herbs, just enough to flavor the turkey very delicately. The picture is of a chicken made following the recipe.
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