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Thanksgiving | |
| 1 bunch fresh rosemary, leaves finely chopped 1 bunch fresh sage, leaves finely chopped 3 sticks butter, room temperature Kosher salt | |
| Remove turkey from brine and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy. | |
Unrated | |
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