Molasses butter: 10 tablespoons unsalted butter, at room temperature 2 tablespoons molasses 1/4 cup kosher salt 1/4 cup coarsely ground black pepper 2 teaspoons fresh lemon juice Stuffing: 1/8 cup thyme 1/8 rosemary 2 whole bay leaves 3 sprigs of fresh sage, chopped 2 apples, cubed 2 pears, cubed Handful of fresh or dried cranberries Bedding: 1 bag of carrots 1 bunch of leaks 1/2 cup of water (or cran/apple juice)
1 10- to 12-pound turkey
Heat oven to 350° F.
In a bowl, use a fork or wooden spoon to combine 8 tablespoons of the butter, the molasses, salt, pepper, and lemon juice; set aside. Mix cubed fruit, herbs and cranberries together and place in cavity of turkey.
Remove the turkey giblets and discard or reserve for another use. Rinse the turkey under cool running water. Pat completely dry with paper towels. Place the carrots and leaks on the bottom of the roasting pan. Add about 1/2 cup of water to the pan. Place on a rack in a roasting pan.
Using your fingers, carefully spread the mollasses butter mixture evenly under the skin, reaching in as far as possible without ripping it. Rub the remaining 2 tablespoons of butter on top of the skin.
Add the fruit stuffing to the cavity of the bird. Roast, with legs towards the back of the oven uncovered, until browned, about 45 minutes. Cover loosely with a large sheet of foil. Continue to roast until a thermometer inserted in a thigh registers 180° F, 2 1/2 to 3 hours total, depending on the size of the turkey.
Let stand, covered, for at least 25 minutes before carving.
Tip: The molasses butter gives the turkey a rich flavor and a burnished color. No gravy required.
Yield: Makes 8 servings, plus leftovers Cooking Time: 2 1/2 - 3 hours
