Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Green Goddess Roast Turkey
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- Level: Intermediate
- Total: 1 day 4 hr 30 min
- Active: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1027
- Total Fat
- 67 g
- Saturated Fat
- 21 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 161 g
- Cholesterol
- 575 mg
- Sodium
- 2194 mg
Fresh, zesty and unexpected, this green goddess turkey brings a unique garden-fresh twist to your celebration table. Our preparation layers the bright, herby flavor of green goddess dressing through the bird from start to finish. It starts with an easy goddess-inspired dry brine that’s packed with fresh herbs, lemon zest and garlic; a rest in the fridge seasons the meat from within and keeps it delightfully juicy. Before roasting the bird is slathered in a vibrant garlic-and-herb compound butter that melts into every nook and cranny and helps bronze the skin. A creamy green goddess dressing does double duty for basting the bird halfway through roasting and also for drizzling on at the end, no gravy required. It’s a perfect centerpiece for your Thanksgiving meal but also bold enough to make turkey welcome any time of year.
- Level: Intermediate
- Total: 1 day 4 hr 30 min
- Active: 1 hr 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1027
- Total Fat
- 67 g
- Saturated Fat
- 21 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 161 g
- Cholesterol
- 575 mg
- Sodium
- 2194 mg
Ingredients
Turkey and Dry Brine:
Green Goddess Butter:
Green Goddess Dressing:
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Directions
Special equipment:
kitchen twine; an instant-read thermometer- For the turkey and dry brine: Pulse together the salt, sugar, garlic, dill, parsley, lemon zest and black pepper in a food processor until finely chopped and bright green. Transfer to a small bowl and set aside.
- Place the turkey on a rimmed baking sheet; make sure the giblets and neck are removed. Pat the turkey very dry with paper towels. Gently loosen the skin over the breast and thighs. Liberally season the turkey with the dry rub over and under the skin and in the cavity. Refrigerate uncovered for at least 24 hours and up to 2 days.
- For the green goddess butter: Pulse the butter, lemon zest, dill, parsley, chives, basil, garlic, 1/2 teaspoon salt and several grinds of black pepper in a food processor until smooth and bright green. Transfer to a small bowl and set aside at room temperature for up to 2 hours or, if making the butter ahead, seal it in plastic wrap and refrigerate for up to 2 days (bring it back to room temperature before using).
- For the green goddess dressing: Purée the mayonnaise, sour cream, basil, dill, parsley, chives, garlic, lemon zest, sherry vinegar, 3/4 teaspoons salt and several grinds black pepper in a blender, scraping down the sides of the blender with a rubber spatula as needed. Taste and adjust the seasoning with salt and pepper if needed. Cover and refrigerate until ready to baste and serve.
- When ready to roast, remove the turkey from the refrigerator and rinse under cold water to remove any excess dry brine. Place the bird breast-side up on a rack set in a roasting pan. Pat the turkey very dry inside and out with paper towels. Let the turkey sit at room temperature for 30 minutes.
- Position an oven rack in the lowest part of the oven; remove the other racks and preheat the oven to 350 degrees F.
- Spread the green goddess butter under the skin of the thighs and breast of the turkey. Stuff the halved lemon inside the cavity. Tie the legs together with kitchen twine. Tuck the wings under the body.
- Roast the turkey until it starts to turn golden brown all over, about 1 1/2 hours. Brush the skin with half of the prepared green goddess dressing. Continue roasting until the turkey is a deep golden-brown color and an instant-read thermometer registers 160 degrees F when inserted in the thickest part of the thigh not touching bone, another 45 minutes to 1 hour. Transfer the turkey to a cutting board and let rest 30 to 45 minutes before carving; the internal temperature will rise to 165 degrees F as it rests.
- Carve the turkey and sprinkle with dill sprigs and parsley leaves. Serve with the remaining green goddess dressing on the side for drizzling.
