Recipe: Roasted Heritage Turkey

Adapted from a recipe by Sandra Kay Miller at LocalHarvest.org

Ingredients:

15-pound fresh heritage turkey at room temperature
Kosher or sea salt & fresh ground pepper
4 cups giblet broth (see recipe below)
Rosemary Maple Butter (see recipe below)
Oiled parchment paper or clean brown paper grocery bag (any kind of cooking oil is fine)

GIBLET BROTH
2 cups white wine
2 cups water
Giblets & neck
Bay leaf

ROSEMARY MAPLE BUTTER
1/2 lb. butter
1/2 cup pure maple syrup
1 Tbsp. fresh minced rosemary

Instructions:

Pull thawed turkey from refrigerator and set aside while it warms to room
temperature (about 45 minutes). Pull butter out and allow to warm to room
temperature. When turkey is nearly at room temperature, prepare Giblet
Broth.

GIBLET BROTH
Put all ingredients together in small saucepan and bring to a simmer.
Prepare Romsemary Maple Butter (opposite) while broth simmers.
After fifteen minutes, discard bay leaf and neck. Finely chop giblets and return to broth.

ROSEMARY MAPLE BUTTER
Bring butter to room temperature and whip all ingredients together.