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Brown Butter Herb Roasted Turkey with Cranberry Mustarda

Brown Butter Herb Roasted Turkey with Cranberry Mustarda

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Servings: 4 cup
Ingredients Method

Ingredients
  

Ingredients
  • 1 whole turkey 12–14 pounds (5.4–6.4 kg), fully thawed, giblets and neck removed
  • 3/4 cup unsalted butter divided, for browning
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme leaves finely chopped
  • 1 tablespoon fresh sage finely chopped
  • 4 garlic cloves (12 g) finely minced
  • 2 teaspoons fine sea salt for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 large lemon approximately 4 ounces (115 g), halved
  • 1 medium yellow onion approximately 6 ounces (170 g), quartered
  • 1 cup low-sodium chicken broth for the roasting pan
  • For the Cranberry Mustarda
  • 12 ounces fresh or frozen cranberries rinsed
  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 teaspoon yellow mustard seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fine sea salt

Method
 

Method
  1. Prepare the turkey and oven: Preheat the oven to 425°F (220°C).
  2. Remove the fully thawed 12–14-pound (5.4–6.4 kg) turkey from its packaging. Remove the giblets and neck if included, then pat the turkey thoroughly dry with paper towels.
  3. Place the turkey breast-side up on a rack inside a 16 × 13-inch (41 × 33 cm) roasting pan.
  4. The skin should feel dry rather than slippery: Surface moisture can slow browning and prevent the skin from developing a crisp finish.
  5. Brown the butter: Place 3/4 cup (170 g) unsalted butter in a small, light-colored saucepan over medium-low heat.
  6. Melt the butter, stirring occasionally: As it heats, it will foam and begin to crackle. Continue cooking until the small particles at the bottom of the saucepan turn golden brown and the butter develops a toasted, nutty aroma.
  7. Remove the saucepan from the heat immediately: Pour the browned butter into a heatproof bowl, including the golden particles.
  8. Let it cool until warm and slightly thickened but still spreadable. If it becomes too firm, gently warm it again.
  9. Make the herb butter
  10. Add the following to the browned butter: tablespoons (8 g) finely chopped rosemary
  11. tablespoons (6 g) finely chopped thyme
  12. tablespoon (3 g) finely chopped sage
  13. finely minced garlic cloves (12 g)
  14. teaspoons (12 g) fine sea salt: teaspoon (2 g) freshly ground black pepper
  15. Stir until the herbs and seasonings are evenly distributed.
  16. The mixture should be fragrant and thick enough to coat a spoon. If the butter is very hot, allow it to cool further before applying it to the turkey.
  17. Season beneath and over the skin: Carefully slide your fingers between the turkey breast meat and the skin, starting near the neck end. Work slowly to loosen the skin without tearing it.
  18. Spread approximately half of the prepared brown butter herb mixture beneath the breast skin, distributing it as evenly as possible.
  19. Rub the remaining mixture over the outside of the turkey, including the breast, legs, and wings.
  20. The surface should have a thin, even coating rather than large clumps of herbs.
  21. Add the aromatics: Place 1 halved large lemon and 1 quartered medium yellow onion loosely inside the turkey cavity.
  22. Do not pack the cavity tightly: Leaving space allows heat to circulate more effectively.