Butter-Injected Turkey Recipe #377793
Epicurious | November 1999
4½ hours | 20 min prep
SERVES 8
Turkey
Dressing
- 2 lbs French bread, cut into 1-inch cubes
- 2 eggs
- 2 cups chicken stock
- 1 garlic clove
- 1 Spanish onion
- 3 pieces bacon
- 1 cup walnuts, crushed, toasted
- 2 grated fresh carrots
- 1/2 cup dried cranberries, as garnish
- 1 dash salt
- 1 dash pepper
- Prepare Turkey:.
- Preheat oven to 500°F
- Melt the butter.
- Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
- Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
- When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
- Prepare Dressing:.
- Render bacon. Reserve fat.
- Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
- Sauté onions until translucent.
- Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
- Add grated carrot. Gently mix.
- Crush bacon and add to mixture.
- Add walnuts to mixture. Let mixture cool.
- Mix in the eggs until they are well incorporated.
- Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
- Garnish with dried raisins or cranberries.
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5 stars