Roast Turkey With Sherry Butter
October 28, 2016
"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."
- 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
Clean the bird and remove the giblets.
Salt and pepper the bird both inside and out then stuff , if you wish.
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.
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.
Rub the bird skin with a bit more melted butter( or oil).
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)
Let the bird rest at least 30 minutes before carving.
Tips & Variations
- Flavor Injector syringe
- V-Rack and roaster