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Pat the turkey completely dry. In a bowl, combine the minced sage, thyme, rosemary and 6 cloves of garlic (chopped finely). Melt the butter. Chop one onion and the celery into large chunks and place on the bottom of a roasting pan. This is the bed for the turkey to roast on. Place the dried turkey on top of the veggies.
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Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine. Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers.
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This turkey is extra juicy and gorgeously browned turkey, thanks to the blanket of butter.
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Cook the turkey for 30 minutes. After 30 minutes, remove from oven and baste with the butter and chicken stock baste. Reduce the temperature to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), and cook the turkey for a further 2 hours or so, depending on the size of your bird (about 20 minutes per each pound/ 450 g of turkey).
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Prep the aromatics - Cut the heads of garlic in half to expose all of the cloves, and quarter the lemons. Preheat the oven - Preheat the oven to 325°F. Remove the gizzards and the neck bone from the turkey. Transfer the turkey to a baking dish or a roasting rack.
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Pat the turkey dry with a paper towel. This helps the skin to crisp up nicely during baking. Combine the rosemary, thyme, sage, salt, and pepper in a small bowl. Then take the mixture and rub it inside the cavity of the turkey. Then quarter the onion and lemon and stick those inside the cavity.
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Dip the cheesecloth in melted butter and drape it over the turkey. As the butter runs out, rub it all over the uncovered parts of the turkey. Roast. Roast for 30 minutes, then baste turkey with liquid from roasting pan. Add ½ the remaining butter over the cheesecloth and reduce the temperature to 350 degrees.
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Butter Blanketed Turkey 3 hrs 50 mins 43 / 100. Score. Dinner then Dessert 12. Ingredients. Ingredients. Makes 16 servings. 12-14 pound turkey (whole) 1 onion (cut into 6 wedges) 2 carrots (cut into 2-inch chunks) 2 stalks celery (cut into 2-inch chunks) 1 tablespoon fresh sage (minced)
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Place the pan in the center of the oven and roast for 20 minutes. Lower the oven to 350 degrees F and count about 12 minutes per pound of the turkey weight. After about 2 hours, take the turkey.
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Instructions. Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 425 degrees. Remove any turkey parts from the cavity and reserve for another use or discard. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper.
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Preheat oven and make herb butter: Preheat oven to 350°F with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper. Kelsey Hansen.
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40M views, 42K likes, 3.4K loves, 7.6K comments, 49K shares, Facebook Watch Videos from Food Network: Stop everything! This turkey cooks in a blanket of.
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Preheat oven to 450°F with oven rack in lower third of oven; place a roasting rack in a large roasting pan. Remove giblets and neck from turkey to reserve for Overnight Giblet Gravy; store giblets and neck in a ziplock plastic freezer bag in refrigerator for up to 3 days.Trim any excess fat and skin around neck and cavity, and reserve for another use or discard.
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Baste or spoon the butter over the cheesecloth and exposed turkey with butter mixture. Reduce the oven temperature to 350°F. Roast, basting and rotating the roasting pan 180° every 30-45 minutes until the turkey is done. If the top starts to brown, loosely cover with a leaf of aluminum foil.
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