This is my first time cooking a turkey, well, a whole thanksgiving dinner to be honest. I have been reading posts, watching how-tos videos and whathaveyou on turkey cooking and, feel, I am ready to cook and post.
I am starting here with a herbed butter to smear the turkey breast as well as its inside and out:
- 1 cup salted butter (I am adamant on this)
- 3 juniper berries
- 1 Tbsp dried rosemary
- 1 tsp coarse maldon salt
- 1 tsp fennel seeds
- a large handful of dried sage leaves (thank you Jane)
In a blender grind all herbs and the salt, add now the butter cut in small cubes and blitz until all mixed thoroughly. Refrigerate until needed.
Open the turkey bag, remove the inside packet form the body cavity, (reserve the neck, giblets, liver (to discard) and tail to prepare the gravy); tap dry the whole bird.
Carefully, without breaking it, pull back (toward you it’s easier) the breast skin (insert your fingers to loose the skin from breast). Apply large dollops of the herbed butter all over the breast. Return skin to its position and massaging it, ensure the butter is evenly applied all over the breast.
Smear the remaining butter in the cavity and all over the bird.
Transfer the bird to a roasting tin and refrigerate it (covered with foil as the bird is a factory of bacteria) until roasting time.