Of all the game animals we take, very few of them go into the freezer whole and spend months waiting for the perfect opportunity to shine on the dinner table. The spring turkey, however, is just such a game animal. With Thanksgiving right around the corner, it's time to start thinking about how that big old long beard is going to impress your family. We are here to help.
Thanksgiving dinner is a big undertaking, and this recipe goes through a couple different parts of a complete meal, but you will still need to have grandma put down her glass of sherry to make her famous gravy.
It's simple really... roast slow, don't overcook it, and add some good flavoring and fat. The magic in this recipe is the butter basting. As the turkey is finishing and resting, it's absorbing delicious brown butter infused with garlic and herbs. Lastly, turkey legs and turkey breasts cook very differently, so for best results we will cook them separately. Trust us, it's worth the extra effort.