Lunch / Dinner
Roasted Turkey with caraway butter
Dress up your Thanksgiving bird with hints of German flavors for a comforting holiday meal everyone is sure to enjoy. To add flavor and moisture to your turkey, brining is the way to go. Then slather on the caraway seed butter in the final two hours of roasting for a real crowd pleaser.
FOR THE DRY BRINE, COMBINE:
FOR THE TURKEY, REMOVE:
For the dry brine, combine salt, brown sugar, pepper, thyme, and caraway seeds.
For the turkey, remove and discard giblets; reserve neck for stock. Transfer bird to a baking sheet; tuck wing tips under body.
Rub dry brine inside turkey cavity and on skin. Tie legs together with kitchen string. Cover turkey with plastic wrap; refrigerate at least 6 hours or overnight.
Preheat oven to 375° with rack in lower third.
Rinse turkey well and pat dry. Transfer turkey, breast side up, to a rack set in a roasting pan. Stuff turkey cavity with apple and onion and pour broth in bottom of pan. Cover pan with foil and roast turkey, with legs to the back of the oven, 2 hours.
Combine butter and crushed caraway seeds. Remove foil, brush turkey with butter mixture, and return to oven, uncovered, with legs to the back.
Roast turkey, brushing with butter mixture every 15–20 minutes, until turkey has roasted a total of 4 hours (20 minutes per pound). If turkey starts to get too brown, cover it with foil.
Remove turkey from oven, transfer to a cutting board, and tent with foil; let rest at least 30 minutes before carving.
For the best flavor, sprinkle and rub the dry brine over the entire surface of the turkey and inside the cavity.
After roasting the turkey for two hours, apply the caraway seed butter to the turkey every 15–20 minutes.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 7g 35%
Cholesterol 196mg 65%
Sodium 358mg 14%
*Percent Daily Values are based on a 2,000 calorie diet.