Buttery Turkey with Warm Sorghum Vinaigrette

Photo by Jennifer Hitchcock

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6-10 servings

    Buttery Turkey
  • 1 (12-18 pound) fresh turkey
  • Salt and black pepper
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 1 orange, halved
  • 2 pounds butter
  • 1 lemon, halved
  • 1 (2×2-foot) square of cheesecloth, folded to cover the breast portion of your bird
  • Warm Sorghum Vinegar Sauce
  • ½ cup diced red onion
  • ½ stick butter
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon freshly ground black pepper
  • ⅔ cup cider vinegar
  • ½ cup sorghum syrup
  • ¼ cup honey

Buttery Turkey

  1. Preheat oven to 325 degrees. Remove giblets from turkey and rinse the inside and outside of the bird. Pat turkey dry and season skin and cavity thoroughly with salt and pepper. Stuff cavity with the rosemary, thyme, and halved orange. Place turkey in a roasting pan and slide into oven.
  2. Melt butter along with halved lemon in a small saucepan. After about 30 minutes of roasting, dip cheesecloth into lemon butter and lay it over the top of the turkey breast. Repeat this every thirty minutes (remove, dip in lemon butter, and replace) for the duration of the cooking time. The turkey is done when the juices run clear between the leg and the thigh, between 2½ and 3½ hours. Remove the turkey from oven and allow to rest for 20 minutes before carving.

Warm Sorghum Vinegar Sauce

In a medium saucepan, sweat red onion in butter. Cook until onions are soft and translucent. Add nutmeg, black pepper, and vinegar. Bring to a boil and add syrup and honey. Simmer until it’s reduced by half. Serve warm.

  • From chef Vivian Howard of the Chef & the Farmer, Kinston, North Carolina

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