It’s a bit ironic that the turkey gets so much fanfare at holiday meals when — let’s be real here — it is so often an underwhelming affair. Yes, the bird looks impressive on the table in all its golden glory, but as happens so frequently as to be a cliche, the meat itself is dry and bland. This is especially a bummer if you’ve taken the care to source a heritage turkey from a Pennsylvania producer. One great tip for avoiding a “meh” turkey is to brine it, but that takes some pre-planning, as most brines require at least 24 hours to take effect before the turkey is roasted. If you don’t have that time, you’re not out of luck! There is another method we have up our sleeve to try this year: a Parmesan-herb butter rub.
This simple technique from Savor Recipes uses fat, and a lot of it, to act as a cozy blanket for the turkey. After mixing butter with a generous serving of Parmesan, piquant herbs and zesty citrus, slather the flavor-packed spread all over the uncooked bird (which you’ve first allowed to come to room temperature). As the bird roasts, the compound butter permeates the skin and mingles with the meat’s natural juices, resulting in a flavorful, tender turkey. Save a little extra of the butter rub to dress up roasted veggies, mashed sweet potatoes or bread!
Watch the video for the technique, then head here for the full recipe!
- Video and photo: Dish Works for Savor Recipes