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Herb-Roasted Turkey With Cherry-Onion Chutney
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Ingredients:
1 large turkey
1 cup fresh basil, chopped
2 Tbs. fresh rosemary, minced
2 Tbs. fresh sage, minced
2 Tbs. fresh tarragon, chopped
6 garlic cloves, minced
1/2 cup butter, softened at room temperature
Salt and freshly ground pepper
Preparation:
Preheat oven to 325 degrees. Starting at the neck and working towards the narrow part of the breast and around the thighs, carefully maneuver fingers between the skin and flesh of the bird. Combine herbs and garlic with softened butter. Work mixture between skin and flesh. Tuck neck in to seal.
Season bird liberally with salt and pepper. Cover with foil and place in preheated oven for about 15 minutes per pound or until thermometer reads 185 degrees when placed in the thickest part of the turkey. Remove foil for at least 30 minutes to brown skin. Let stand for 20 minutes before carving. Note: Add diced smoked bacon to herb and butter mixture for more flavor. This method also works well with chicken.
Yield: 12 servings
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