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Roast Turkey with Basil-Shallot Butter
From Statesboro Market2Go
<p>A fresh herb and lemon butter rub for a locally raised turkey! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: food network.com (Entered by Ariana Giddens)
Serves: 8-10
Ingredients
a 10 to 12 pound
Turkey
Salt & pepper
8 tablespoons
Unsalted butter
2 tablespoons
Minced fresh basil
1 1/2 teaspoons
Lemon juice
1
Shallot (minced)
3 sprigs
Parsley
2
Lemons (quartered)
Step by Step Instructions
- Let the turkey sit at room temperature for 1 hour. Preheat oven to 400 degrees.
- Remove the neck and giblets from the turkey and set them aside. Cut away any undesirably fatty pieces near turkey's cavity or neck. Pat the inside and outside of the turkey dry with paper towels.
- Mix the butter, basil, lemon juice, shallot, and salt & pepper to taste together in a bowl.
- Loosen the skin of the turkey on the breast portion and put half of the butter mixture under and onto the meat inside. Rub the rest of the skin with the rest of the mixture
- Stuff the turkey cavities with parsley and lemons. Tie the legs together with twine, tuck the wings underneath, and place the turkey breast-side up on a rack in a roasting pan.
- Roast for 25 minutes, then loosely tent the breast with foil, reduce the oven to 325
- Continue roasting, basting the tureky with pan drippings every 30 minutes. When an instant-read thermometer inserted in the thigh joint reaches about 155 degrees, remove the foil and continue roasting for 30 minutes to let it reach 165 degrees.
- Discard the parsley and lemons, then carve the turkey.