Fruit Cake
– 1 whole turkey (12–14 lbs), thawed if frozen – 1/2 cup unsalted butter, softened – 2 teaspoons salt – 1 teaspoon black pepper – 1 tablespoon garlic powder – 1 tablespoon fresh rosemary (chopped) – 1 tablespoon fresh thyme (chopped) – 1 tablespoon fresh sage (chopped) – 1 onion, quartered – 1 lemon, halved – 1 apple, quartered – 4 garlic cloves (smashed) – 2 cups low-sodium chicken or turkey broth
Remove giblets and neck. Pat turkey dry with paper towels. Tuck wings under and place turkey breast-side up in a roasting pan with a rack.
In a bowl, mix softened butter with salt, pepper, garlic powder, rosemary, thyme, and sage.
Gently loosen the skin over the breast and rub half of the herb butter underneath. Rub the remaining butter all over the outside of the bird.
Fill the turkey cavity with onion, lemon, apple, and garlic. These add moisture and flavor (not for eating).
Pour broth into the bottom of the pan. Roast for 3 to 3.5 hours (about 13 minutes per pound), basting every 45 minutes with pan juices.
Turkey is done when a thermometer reads 165°F (74°C) in the thickest part of the thigh. If browning too fast, tent with foil.
Let turkey rest for 30 minutes before carving. This keeps it juicy and easy to slice.
More Stories
Visit Em’s Kitchen