Roasted Butter-Basted Rolled Turkey
with Sage and Thyme
This succulent, herby roasted turkey becomes golden-brown thanks to a basting of melted butter at the end of cooking!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip sage leaves from stems, then finely chop. Strip thyme leaves from stems, then finely chop. (NOTE: This will be your thyme for this recipe and for gravy.) Cut remaining butter into 16 equal-sized cubes. (NOTE: Each cube is 1 tbsp. This will be your butter for all recipes.) Remove plastic from turkey roll, keeping the netting intact, then pat turkey dry with paper towels. Place turkey in a 9x13-inch baking dish or roasting pan. (NOTE: DO NOT use a glass or Pyrex dish to roast turkey.)
Sprinkle turkey with 1 tbsp sage, 1/2 tbsp thyme and 1/2 tbsp chicken salt, then season with pepper. Cover turkey with foil. Roast turkey in the middle of the oven until golden-brown, 2 hrs 30 min. (NOTE: Turkey will finish cooking in step 3.)
Meanwhile, add 2 tbsp butter to a small microwaveable bowl. Melt in the microwave, 30 sec. (NOTE: If you don’t have a microwave, melt butter in a small pot over medium-low heat.) When turkey has 20 min cook time left, carefully remove the foil, then add 1 cup water to the baking dish and brush butter over turkey. Return to the middle of the oven and cook uncovered for the remaining 20 min, until turkey is cooked through.**
When turkey is cooked through, carefully transfer to a cutting board. Cover with foil and let rest for 20 min. Reserve turkey juices in the baking dish to be used for Turkey and Thyme Gravy with Pan Drippings. After 20 min, remove the netting and carve turkey into 1/4-inch slices. Transfer turkey to a serving platter.