Tom's Balsamic and Herbed Butter Thanksgiving Turkey

Tom's Balsamic and Herbed Butter Thanksgiving Turkey

Ingredients

• Whole Turkey, completely thawed (if previously frozen) with the neck and giblets removed.
• Salt and Pepper
• Celia's Traditional Dark or White Balsamic Vinegar
• Butter
• Fresh Sage, Thyme, Rosemary
• Carrots
• Onions
• Celery
• Chicken Stock or Broth

Directions

1. Once properly thawed, remove the neck piece and bag of innards from the inside cavities.
2. To avoid cross-contamination of your salt and pepper, mix 3 tablespoons of kosher salt and 1 tablespoon of black pepper in a separate small bowl.
3. Pat the turkey dry with paper towels (inside the cavity as well as the outside skin).
4. Season the inside cavity with approximately 1 tablespoon of the salt and pepper mix, reserve the remaining salt and pepper mix for the herbed butter.
5. Once the turkey has been dried and in inside cavity seasoned, pour balsamic vinegar over the entire turkey.
6. Allow the turkey to sit with the balsamic vinegar for 30 minutes.
7. Meanwhile, mince fresh rosemary, thyme, and sage to make 2 tablespoons.
8. Add 1 stick of softened butter to a medium bowl. Stir in the minced herbs and the remaining salt and pepper. Mix well to combine.
9. Wash and roughly chop ½ a medium onion, 2 carrots, and 2 ribs celery. Insert into the cavity of the turkey.
10. Gently run your hand under the skin of the turkey breast meat, and gently lift the skin from the meat of the turkey. The entire upper portion of the skin should be lifted off the breast meat.
11. Pour additional balsamic vinegar on the turkey breast (under the skin and on top of the breast meat), be liberal, you can never have to much balsamic!
12. Let the balsamic set for a few minutes.
13. Rub approximately 4 tablespoons of the herbed butter mixture under the skin of the turkey.
14. Replace the skin and rub a light coat of balsamic over the skin.
15. Use the remaining herbed butter on the top, legs, and wings of the turkey.
16. Place the herb butter turkey in a preheated 450-degree oven for about 45 minutes to brown.
17. Remove the turkey from the oven and add 2 cups of chicken stock to the roasting pan.
18. Baste the turkey liberally by spooning the juices in the pan over the entire turkey.
19. Reduce the heat of the oven to 350-degrees and return the turkey to the oven.
20. Baste the turkey a few time while it is cooking.
21. Cook the turkey until the internal temperature (when a meat thermometer stuck in the side) reaches 165 degrees.
22. Note – keep an eye on the turkey in the oven and if it gets too dark, cover with aluminum foil and continue roasting until the internal temperature reaches 165-degrees.
23. Remove the turkey from the oven and allow it to sit for at least 20-30 minutes before carving.