Herb Butter Roasted Turkey with
Bourbon Buttered Apple Slices
A traditionally prepared turkey flavored with a delicious rosemary, thyme, sage,
and parsley herb butter.
- 1 (14-pound) turkey
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
For Herb Butter
- 1 cup salted butter, softened
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 2 tablespoons flat-leaf parsley
- 1 tablespoon fresh chives
- 1 teaspoon fresh rosemary, chopped
For Bourbon Buttered Apple Slices
- 1/2 cup unsalted butter, divided
- 3 tablespoons shallots, chopped
- 4 large golden delicious apples, peeled, cut into 1/2-inch chunks
- 2 tablespoons maple syrup
- 3 tablespoons bourbon or apple cider
- 1/4 cup apple cider
- 1/2 teaspoons dried sage
- 1/4 teaspoons ground nutmeg
- 1/8 teaspoons ground cloves
- Heat oven to 425 degrees F.
- Remove giblets and neck from the cavity of the turkey. Rinse and dry
bird. Fold wing tips behind the turkey. Season the cavity with salt and
- Combine butter and fresh herbs.
- Starting at the neck end of the turkey, loosen the skin by sliding your
fingers underneath it, being careful not to tear it. Slide your hand as far
as you can toward the other end of the turkey, separating the skin from the
meat. Rub two-thirds of the herb butter over the entire breast. Tie
drumsticks in front.
- Place the bird on a rack in a roasting pan breast-side up; cover loosely
with a foil tent.
- Place bird in oven and decrease the temperature to 350 degrees F.
- Bake for 3 to 3 1/2 hours.
- Melt remaining herb butter. Remove foil tent from turkey during the last
45 minutes of baking and baste once with melted butter.
- The turkey is done when the thigh meat reaches an internal temperature
of 180 degrees F and the breast meat reaches an internal temperature of 170
- When the turkey is done, remove from the oven; let stand for 30 minutes
- For bourbon buttered apple slices: Heat 1/4 cup butter in large skillet;
add shallots, cook uncovered over medium heat for 5 minutes.
- Add apples, maple syrup and bourbon, simmer uncovered for 3 minutes. Add
cider and boil over medium-high heat until most of the liquid has
- Reduce heat and stir in remaining butter one tablespoon at a time. Stir
in sage, nutmeg and cloves.
- Serve warm with turkey.
Yield: 12 servings
Reprinted with permission from the Wisconsin Milk Marketing