Roast Turkey With Sherry Butter

Prep Time
Cook Time
4h 10m
Ready In

"The Frugal Gourmet's delicious recipe. Don't use cooking sherry- use good drinking sherry. This makes a beautiful and tender bird- and no brining in needed. The Frug said the cook until the thigh reaches 180- new recommendations call for a final cooking thigh temperature of 165F, for the most tender bird. If just making a turkey breast, the temperature should be 160F. This recipe is for a small turkey-I would increase the amounts of everything for a larger bird."

Original recipe yields 7 servings


  • Serving Size: 1 (699.3 g)
  • Calories 897.7
  • Total Fat - 28.5 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 496.5 mg
  • Sodium - 937.9 mg
  • Total Carbohydrate - 0 g
  • Dietary Fiber - 0 g
  • Sugars - 0.5 g
  • Protein - 154.2 g
  • Calcium - 79.4 mg
  • Iron - 5.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Clean the bird and remove the giblets.

Step 2

Salt and pepper the bird both inside and out then stuff , if you wish.

Step 3

Secure and tie up the bird with baking string - tie the wings to the body and the legs together - place on a V-rack in a roaster.

Step 4

Mix the sherry and the melted butter together - using a flavor injector syringe, inject this mixture into each of the legs, the thighs and the breasts- just put a bit in 2 or 3 places in each of the mentioned parts.

Step 5

Rub the bird skin with a bit more melted butter( or oil).

Step 6

Bake the bird at 325F uncovered, basting 2 or 3 times with its own juice, for approximately 15 minutes per pound ( unstuffed) - if you are stuffing the bird, add 1 extra hour - A meat thermometer in the thigh should read 165F ( stuffing also should be 165F)

Step 7

Let the bird rest at least 30 minutes before carving.

Tips & Variations

  • Flavor Injector syringe
  • V-Rack and roaster