Chimichurri Butter Roasted Turkey
- 6 Servings
- 45 mins Prep Time
- 3 hrs 45 mins Total Time
Ingredients
- 1 Shady Brook Farms® Fresh Whole Turkey (approximately 15 lbs)
- 3 cups of chicken broth
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup firmly packed fresh parsley
- 5 scallions
- 5 garlic cloves
- 3 tablespoons fresh oregano leaves
- 1 teaspoon of salt
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
| Serving Size | 3 ounces cooked turkey |
|---|---|
| Amount Per Serving | |
| Calories | 480 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 44g | 56% |
| Saturated Fat 21g | 105% |
| Trans Fat 1g | |
| Cholesterol 160mg | 53% |
| Sodium 600mg | 26% |
| Total Carbohydrates 3g | 1% |
| Dietary Fiber 1g | 4% |
| Sugars 0g | |
| Protein 25g | |
|
Calcium
6%
Iron
10%
Potassium
2%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
Remove the turkey from the fridge one hour before roasting. Remove the giblets and neck. Rinse the turkey, pat dry and allow to come to room temperature. -
Step 2
To make the chimichurri butter, place the parsley, scallions, garlic, and oregano in the food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary. -
Step 3
Add the butter and the vinegar, mix well to combine, making sure the butter is smooth and the herbs evenly mixed throughout, place in a bowl and add the red pepper flakes and olive oil. Mix well and set aside. Rub the chimichurri butter all over the turkey. -
Step 4
Preheat the oven to 450°F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan. Pour 3 cups of chicken broth into the bottom of the roasting pan. Place the turkey in the oven and turn down the heat to 350°F. Cook for about 3 hours (until the turkey registers 170°F on a meat thermometer), baste the turkey with the drippings about 4 times throughout cooking. -
Step 5
Remove the turkey from the oven, transfer the turkey to a baking sheet or platter, tent loosely with foil and let rest for about 30 minutes before slicing.
