A couple of weeks ago, I had the pleasure of traveling to Virginia as a Shady Brook Farms Ambassador, along with a few other bloggers. We were invited to learn all about Shady Brook Farms and their turkeys! As a food blogger and a mom, I love learning from where our food comes, and this trip was quite the experience. It was my first time visiting a poultry farm and I had no idea what to expect, but the visit made me feel beyond good about eating their turkey products! Shady Brook Farms turkeys are raised without growth-promoting antibiotics on 700 independent family farms by farmers trained on animal handling practices that meet or exceed industry standards. Meet the amazing family farmers who raise their wholesome turkeys at 700reasons.com.
I have so much to share about the trip and can’t wait to tell you more in another post soon. Today however, I wanted to share a delicious and simple recipe with you that you can make for Thanksgiving… Chimichurri Butter Roasted Turkey!
I coated a Shady Brook Farms’ turkey with a flavorful chimichurri butter that you’ll want to slather all over everything in the kitchen! I also added chicken broth to the roasting pan and used it to baste the turkey as it cooked. The drippings that release from the turkey will flavor the basting mixture beautifully. The result was a moist and delicious twist to the traditional Thanksgiving turkey. I do highly recommend you to check out shadybrookfarms.com to learn step-by-step instructions explaining how to prepare, cook, and carve the turkey.
I’m very excited to be part of this campaign and I will share more turkey recipes in upcoming posts, as well as my experience visiting the impressive turkey farm, so please stay tuned.
You can find Shady Brook Farms turkeys on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), while the rest of the country markets the turkeys under their sister brand, Honeysuckle White.
This post was created in partnership with Shady Brook Farms. As always, thank you for supporting the companies with whom I partner, which allows me to create new recipes for you. All opinions are always my own.
Buen provecho and Happy Thanksgiving!
- 1 (14-16) pound turkey
- 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
- 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.
- 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.
- 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.
- Preheat the oven to 450 degrees 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 160 F. on a meat thermometer), baste the turkey with the drippings about 4 times throughout cooking.
- 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.
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