Herbed Turkey
- 1 turkey (14 to 16 pounds)
- 3 tablespoons kosher salt
- 3 tablespoons dried marjoram
- 3 tablespoons dried thyme
- 3 tablespoons dried juniper berries, optional
- 1 tablespoon whole peppercorns, crushed
- 2 teaspoons aniseed
- 12 fresh rosemary sprigs
- 12 garlic cloves, peeled
- 1/2 cup butter, softened, divided
- Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended. Sprinkle half of salt mixture over inside of cavity. Place rosemary and garlic inside cavity.
- With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with remaining salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
- Bake at 325u0b0 for 2-3/4 to 3-1/2 hours or until a thermometer reads 180u0b0, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
turkey, kosher salt, marjoram, thyme, juniper berries, whole peppercorns, aniseed, rosemary sprigs, garlic, butter
Taken from www.tasteofhome.com/recipes/herbed-turkey/ (may not work)