Turkey Three Ways

Turkey Three Ways

Scaled Servings: 12 Originally: 12

Modern Twist: Sriracha Buttered Turkey

• 14 pounds turkey, fresh, rinsed and patted dry
• 1 cup unsalted butter, softened
• 1/4 cup sriracha
• 1 tablespoon kosher salt
• 3 tablespoons honey

Classic Preparation: Sage Butter Rubbed Turkey

• 14 pounds turkey, fresh, rinsed and patted dry
• 1 cup unsalted butter, softened
• 1/4 cup dried sage
• 1 teaspoon poultry seasoning
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper

Northwest Preparation: Turkey with Garlic Butter and Fresh Herbs

• 14 pounds turkey, fresh, rinsed, and patted dry
• 1 cup unsalted butter, softened
• 3 tablespoons minced garlic
• 3 tablespoons rosemary, fresh
• 1/2 tablespoon plus 1/2 teaspoon smoked paprika

Directions:

1. Remove turkey from the refrigerator two hours before cooking.
2. In a glass bowl, prepare your chosen recipe for compound butter.
3. Wearing rubber gloves, spread the compound butter all over the skin of the turkey.
4. Place turkey in a roasting pan.
5. Bake uncovered in a 350 degree oven for 3 hours to 3 hours and 45 minutes. Check to ensure the meat is cooked through using a meat thermometer.
6. Check the Breast: Insert the thermometer from the neck end, holding it parallel to the bird. (Avoid hitting the bone, which can give an inaccurate reading.) It should register 160 degrees.
7. Check the Thigh: Insert the thermometer at an angle into the area between the drumstick and breast away from the bone. It should register 175 degrees.
8. Let rest for 45 minutes before carving.