washingtonpost.com
Butterflied Turkey Roasting Times and Seasonings

Tuesday, November 13, 2007 3:39 PM

FOR A 10-POUND TURKEY:

2 1/2 tablespoons kosher salt

1 tablespoon chopped thyme leaves

1 tablespoon chopped sage leaves

2 teaspoons chopped rosemary leaves

1 teaspoon fennel seeds, toasted and then ground

4 tablespoons (A stick) unsalted butter, at room temperature

- Roast at 425 degrees for 30 minutes, then reduce the temperature

to 375 degrees and roast for 1 hour and 15 minutes.

FOR AN 18-POUND TURKEY:

3 1/2 tablespoons kosher salt

2 tablespoons chopped thyme leaves

2 tablespoons chopped sage leaves

4 teaspoons chopped rosemary leaves

1 1/2 teaspoons fennel seeds, toasted and then ground

6 tablespoons (3/4 stick) unsalted butter, at room temperature

- Roast at 425 degrees for 30 minutes, then reduce the temperature

to 375 degrees and roast for 2 1/4 hours.

FOR A 20-POUND TURKEY:

4 tablespoons kosher salt

2 1/2 tablespoons chopped thyme leaves

2 1/2 tablespoons chopped sage leaves

11/2 tablespoons chopped rosemary leaves

2 teaspoons fennel seeds, toasted and then ground

7 tablespoons (7/8 stick) unsalted butter, at room temperature

- Roast at 425 degrees for 30 minutes, then reduce the temperature

to 375 degrees and roast for 2 1/2 hours.

View all comments that have been posted about this article.

© 2007 Washingtonpost.Newsweek Interactive