{"id":3462,"date":"2013-10-25T10:37:44","date_gmt":"2013-10-25T08:37:44","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3462"},"modified":"2018-10-25T10:39:46","modified_gmt":"2018-10-25T08:39:46","slug":"herb-butter-roasted-turkey","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2013\/10\/herb-butter-roasted-turkey\/","title":{"rendered":"Herb Butter Roasted Turkey"},"content":{"rendered":"<p>Serves 10 to 12<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>One 10 to 12-pound turkey<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Herb \u201cstuffing\u201d:<\/strong><\/p>\n<p>2 shallots<br \/>\n1\/2 cup fresh sage<br \/>\n4 sprigs of fresh rosemary<br \/>\n1 handful of fresh thyme sprigs<br \/>\n2 cloves of garlic<br \/>\n1\/2 cup salt<br \/>\n4 tablespoons butter<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>1. Thoroughly salt the body cavity and add the stuffing.<\/p>\n<p>&nbsp;<\/p>\n<p>2. Place in a 475 \u00baF oven for 20 minutes, breast up to brown the skin.<\/p>\n<p>&nbsp;<\/p>\n<p>3. Reduce the heat to 300 \u00baF. Cook for an additional 2 \u00bd to 3 hours until the turkey reaches an internal temperature of 165 \u00baF (at the hip join and thickest part of the breast).<\/p>\n<p>&nbsp;<\/p>\n<p>4. Before carving the turkey allow it to rest for at least 20 minutes to help the juices redistribute.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 10 to 12 &nbsp; Ingredients: One 10 to 12-pound turkey &nbsp; Herb \u201cstuffing\u201d: 2 shallots 1\/2 cup fresh sage 4 sprigs of fresh rosemary 1 handful of fresh thyme sprigs 2 cloves of garlic 1\/2 cup salt 4 tablespoons butter &nbsp; Preparation: 1. Thoroughly salt the body cavity and add the stuffing. &nbsp; 2. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2514,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3462"}],"version-history":[{"count":2,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3462\/revisions"}],"predecessor-version":[{"id":3468,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3462\/revisions\/3468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2514"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}