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Brown Butter Herb Roasted Turkey with Cranberry Mustarda

Brown Butter Herb Roasted Turkey with Cranberry Mustarda

5 from 68 votes
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Prep Time 35 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours 20 minutes
Servings: 1 roasted
Ingredients Method

Ingredients
  

Brown Butter Herb Turkey
  • 1 whole turkey 12 pounds (5.4 kg), thawed completely, giblets and neck removed
  • 1 cup unsalted butter 8 oz (227 g), divided
  • 2 tablespoons fresh sage leaves about 5 g, finely chopped
  • 1 tablespoon fresh rosemary about 3 g, finely chopped
  • 1 tablespoon fresh thyme leaves about 3 g
  • 5 garlic cloves about 15 g, minced
  • 2 teaspoons kosher salt about 10 g
  • 1 teaspoon freshly ground black pepper about 2 g
  • 1 medium yellow onion about 5 oz (140 g), quartered
  • 1 lemon about 4 oz (115 g), quartered
  • 1 cup low-sodium chicken broth 240 mL
Cranberry Mustard Sauce
  • 1 1/2 cups fresh or frozen cranberries about 150 g
  • 1/2 cup orange juice 120 mL
  • 1/3 cup packed light brown sugar 67 g
  • 2 tablespoons Dijon mustard 30 g
  • 1 tablespoon apple cider vinegar 15 mL
  • 1/4 teaspoon kosher salt 1.25 g

Method
 

Method
  1. Prepare the turkey: Remove the turkey from its packaging and take out the giblets and neck. Pat the turkey thoroughly dry with paper towels. Let it stand at room temperature for about 30 minutes while you prepare the butter and oven. Do not leave it unrefrigerated for an extended period.
  2. Heat the oven: Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). Place a rack inside a large roasting pan.
  3. Brown the butter: Melt 3/4 cup of the butter in a small saucepan over medium heat. Cook for 4–6 minutes, swirling occasionally, until the milk solids at the bottom become golden brown and the butter smells nutty. Remove from the heat immediately so the solids do not burn.
  4. Add the herbs and garlic: Stir the sage, rosemary, thyme, and garlic into the hot browned butter. Let the mixture cool for about 5–10 minutes, until warm rather than very hot. Reserve the remaining 1/4 cup butter for later use.
  5. Season the turkey: Pat the turkey dry once more if necessary. Season the cavity and exterior with the 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the quartered onion and lemon inside the cavity.
  6. Apply the brown butter.

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