No question about it, the turkey needs to be the star of the show on Thanksgiving Day. The cream of the crop. High standards are held for whoever has turkey duty, and this recipe will help you stand tall and smile down on your perfectly moist and flavorful bird. The saltiness and fat from the prosciutto helps the turkey take flight. And the herbs and butter make it land back into its natural habitat.
I think that brining your turkey is the key to a happy, moist turkey. What better way to do that than to add a little beer? For some reason, the only beer we had on hand was a pumpkin ale, and you know what, it worked magically. You can sub out the pumpkin ale for and rich, stout beer of your choice, but there was something about that pumpkin flavor that helped bring out the fall flavors of the turkey. For a general rule of thumb, you want to bake your turkey for 20 minutes per pound. Ensuring that the turkey is also completely defrosted will help with even cooking of the bird. For perfect (and safe) doneness, you will want to use a meat thermometer to make sure that the deep thigh meat has reached a temperature of 165 degrees.
The iconic, picture-perfect turkey is golden brown and crispy all over. Patting down the turkey prior to rubbing the herb butter and prosciutto will help with this. You will also want to make sure that you have a baster on hand, so that you can baste the turkey throughout the baking process to help with the skin browning, and the turkey staying moist. Make sure to save the turkey drippings to make the ultimate turkey gravy!
To me, there’s nothing better than the smell of a turkey roasting away in your oven to fill your house with love and warmth. It’s a way to bring everyone together and a perfect way to celebrate the holiday season.
Prosciutto and Herb Butter Roasted Turkey
- 16 cups water
- 1 cup salt, plus more for seasoning
- 2 12-ounce bottles pumpkin ale beer
- 1 14 lb turkey, defrosted
- 6 ounces chopped prosciutto
- 2 sticks butter, softened (8 Tablespoons each)
- 2 Tablespoons chopped, fresh rosemary
- 2 Tablespoons chopped garlic
- 5 sprigs of fresh thyme
- 1 large onion
- Salt and pepper for seasoning
- 2 cups chicken stock
- To brine your turkey, fill a large, deep pot with the water, 1 cup salt and beer. Completely emerge the turkey in the brine mixture and refrigerate for at least 6 hours or overnight.
- Preheat your oven to 375 degrees. Remove the turkey from the brine and pat down the skin with a paper towel until dry. Place the turkey in a large roasting pan with a grate insert.
- In a bowl, combine the softened butter, prosciutto, rosemary, garlic, salt and pepper until evenly mixed. Rub the butter mixture all over the outside skin of the turkey and underneath the skin. Cut the onion into fourths and stuff inside the cavity of the turkey.
- Pour the stock into the bottom of the roasting pan, along with the sprigs of rhyme. Roast the turkey for 2 1/2 – 3 hours, or until a meat thermometer reaches 165 degrees when inserted into the deepest part of the meat. Throughout the roasting process, baste the turkey with the drippings in the bottom of the pan every 20-25 minutes.
- Remove the turkey from the oven and let it sit for 10-15 minutes prior to carving.