Category: Turkey

Buffalo Turkey Dip

Take your left over turkey and turn it into a game day delight that will be become a party favorite after the first bite. This creamy Buffalo Turkey Dip is smooth rich and delicious with a slightly tangy kick. Think buffalo wings meets creamy melted cheese with delicious hunks of turkey and you will have an idea how excellent this appetizer is. This dip  goes great with about anything you want to try it with. My husband loves to dip chips, I love to scoop mine up with celery and my kids seem to like to just eat it with what ever they can grab the fastest. Each heaping scoop features an abundance of flavors and textures that will make your eyes pop with anticipation and your mouth water with delight. Make enough as this dip will go fast once it hits the table. Best served hot.
Watch the video and follow the instructions below to have a dish full of tangy melted Buffalo richness for your next eatfoodlicious extravaganza. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a personal favorite of mine and is extremely easy to make. Try it and I know you will like it. My mouth is watering just thinking about how good this is. Thanks for visiting and see you again soon.

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In a medium size bowl: Place in the chopped turkey, shredded cheddar cheese, cream cheese, sour cream, ranch seasoning, buffalo sauce, melted butter.

Then mix well.

Transfer the dip to the 2 qt baking dish.

Bake in the oven for 30 minutes.

Top with crumbled blue cheese while the dip is hot. Garnish with chopped green onions.

Serve immediately while nice and hot.

Enjoy with celery sticks, carrot sticks, chips, bread or pita chips.

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Buffalo Turkey Dip

Mouthwatering Buffalo Turkey Dip is an excellent way to enjoy your celebratory leftovers.
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Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Leftover turkey
Cuisine American
Servings 6
Calories

Ingredients
  

  • 2 cups leftover cooked turkey
  • 1 cup shredded sharp cheddar cheese
  • 8 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup buffalo sauce
  • 2 tbsp unsalted melted butter
  • 1 package ranch seasoning about 2 tbsp
  • ½ cup crumbled blue cheese
  • ¼ cup chopped green onions

Instructions
 

  • Preheat the oven to 350°F.
  • In a medium size bowl: Place in the chopped turkey, shredded cheddar cheese, cream cheese, sour cream, ranch seasoning, buffalo sauce, melted butter and then mix well.
  • Transfer the dip to the 2 qt baking dish. Bake in the oven for 30 minutes.
  • Top with crumbled blue cheese while the dip is hot. Garnish with chopped green onions.

Serve immediately while nice and hot. Enjoy with celery sticks, carrot sticks, chips, bread or pita chips.

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    Instant Pot Whole Turkey

    Instant Pot Turkey is juicy, tender and delicious. The flavor is pressure cooked into the meat and the broth is absolutely mouthwatering. If you love your Instant Pot or just don’t have access to an oven this recipe will get the holiday bird to the table with very little preliminaries. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites time in the kitchen can be managed without sacrificing taste and quality.

    Watch the video and follow the instructions below to have this sexy bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure to know if your bird fits but the 9 pounder fit in my IP with no problem. Thanks for visiting and see you again soon.

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    Set the trivet down in the 8 qt pressure cooker. Add 1 cup cold water. Rub the salt and pepper all over the turkey. Stuff the onion, garlic head, lemon and herb stems (thyme & rosemary) into the turkey’s cavity. Tie the legs together. Place carrots and celery in the cooker.

    Pressure cook on high for 45 minutes, followed by a 15 minutes natural release. Cook 5 min per-pound. Remove the lid. Let the turkey rest in the cooker for 10 minutes before removing.

    Use a fine mesh and strain the liquid; discard the carrots & celery. You should have about 4 cups of turkey broth/liquid when done. Set the liquid aside. Set cooker back to saute-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce and soy sauce as you continue to whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

    Carefully pull the trivet with the turkey and place on a rack with a baking sheet. Broil for 5-10 minutes in the oven 

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    Instant Pot Whole Turkey

    Lock in the flavor by following this easy Instant Pot Whole Turkey recipe for a juicy and delicious holiday feast.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes
    Course Main Course, Thanksgiving, Turkey
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Pressure Cooker / Instant Pot 8 QT

    Ingredients
      

    • 9 lbs whole turkey
    • 1 tbsp salt
    • ½ tbsp black pepper
    • 1 cup water
    • 1 onion cut in half
    • 1 celery cut
    • 1 carrot cut
    • 1 lemon cut in half
    • 1 garlic head cut in half
    • 2 sprigs fresh rosemary
    • 4-5 sprigs fresh thyme

    Gravy

    • 4 cups turkey liquid
    • ¼ cup unsalted butter
    • ¼ cup all-purpose flour
    • 2 tsp Worcestershire sauce
    • 2 tsp soy sauce

    Instructions
     

    • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
    • Clean, rinse and pat the turkey dry with paper towels. Rub the salt and pepper all over the turkey.
    • Set the trivet down in the 8 qt pressure cooker. Add 1 cup cold water.
    • Stuff the onion, garlic head, lemon and herb stems (thyme & rosemary) into the turkey's cavity. Tie the legs together. Place carrots and celery in the cooker.
    • Pressure cook on high for 45 minutes, followed by a 15 minutes natural release. Cook 5 min per-pound. Remove the lid. Let the turkey rest in the cooker for 10 minutes before removing.
    • Carefully pull the trivet with the turkey and place on a rack with a baking sheet. Broil for 5-10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

    Gravy

    • Use a fine mesh and strain the liquid; discard the carrots & celery. You should have about 4 cups of turkey broth/liquid when done. Set the liquid aside.
    • Set cooker back to saute-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce and soy sauce as you continue to whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

    Serve & enjoy!

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      Slow Cooker Whole Turkey with Gravy

      Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this slow cooker Turkey recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs. Once you let the slow cooker work its magic, transfer the juicy bird to the baking sheet and roast the skin to a crispy perfection (stay in the kitchen as this usually only take 5 to 7 minutes). 

      This gravy recipe will be an instant hit at the table as the remnants of the slow cooked turkey are thickened to your preference with mouth watering satisfaction from my easy to follow recipe style cheat code, that I know you will love.  For those of us that may not require the entire bird for the Holiday feast, this recipe puts the main entree at the center of the table with little hassle and very predictable cook times. Watch the video and follow the detailed instructions below to have this gorgeous hunk of meat featured at your table this feasting season. 

      Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

      Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

      In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well. Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey’s cavity. Then rub the rest of the butter over the outer layer of the turkey’s skin. Tie the legs together.

      Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.

      Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.

      Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler). 

      Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. 

      Add 2 cups of chicken broth to the liquid. Set aside until ready to use.

      Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

      Serve

      Enjoy

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      Slow Cooker Whole Turkey

      Easy to make whole turkey that is extremely tender and juicy with a mouthwatering savory skin.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 8 hours 20 minutes
      Total Time 8 hours 30 minutes
      Course Main Course
      Cuisine American
      Servings 0
      Calories

      Equipment

      Ingredients
        

      • 9-10 lbs whole turkey
      • 1 garlic head 9-10 cloves
      • 1 onion quartered
      • 1 lemon quartered
      • 1 carrot cut
      • 1 celery stem cut
      • 2 sprigs fresh rosemary
      • 5-8 sprigs fresh thyme

      Butter Mixture

      • ½ cup unsalted butter softened
      • 2 tsp salt
      • 1 tsp pepper
      • 1 tsp fresh rosemary
      • 1 tsp fresh thyme

      Gravy

      • ¼ cup unsalted butter
      • ¼ cup all-purpose flour
      • 2 cups liquid from the slow cooker
      • 2 cups low- sodium chicken/turkey broth
      • 2 tsp Worcestershire sauce
      • 1 tsp soy sauce
      • 4 sprigs fresh thyme
      • salt & pepper to taste

      Instructions
       

      • Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and mince; set aside. In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well.
      • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean, rinse and pat the turkey dry with paper towels.
      • Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey's cavity. Then rub the rest of the butter over the outer layer of the turkey's skin. Tie the legs together.
      • Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.
      • Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.
      • Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

      Gravy

      • Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. Add 2 cups of chicken broth to the liquid. Set aside until ready to use.
      • Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

      Serve & enjoy!

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        Air Fryer Hand-Held Turkey Pot Pie

        Warm to the touch with a slightly crispy golden crust handheld turkey pot pie bursts with hunger satisfaction and is dripping with rewarding delight that only at the last bite. The only problem you may have (depending on the size of your fryer) is making enough of them to keep up with how fast they will get gobbled down. A warm sauce pan gently sauteing onion and garlic may be my favorite way to kick off cooking a nice meal like this. The nose flavors are so inviting and create a subtle taste profile that is soundly embedded into this handy recipe. Thickened turkey broth swimming with rich tasting celery, carrots, peas, and cooked turkey are guaranteed to be a belly filling taste bud pleaser that will have the target audience coming back for more. Best served fresh and warm; these little beauties keep well and travel nicely for an easy ‘reheat on the go’ or for a ‘pop-n-go’ bite just prior to stepping out to meet whatever your day has planned. Make these on the weekend and let the kids heat them up to give you some flexibility for a busy up-coming week. But if you have enough time to gather the family around the table, handheld chicken pot pies keep a warm temperature when covered, long enough for you to make a couple of batches. Best part is how great they will smell while you heat up the next batch.

        Watch the video and follow the instructions below to see for yourself how easy this handy little chicken pot pie is to create. Feel free to like and share this or any of the recipes you may find interesting from my growing catalog of eatfoodlicious tutorials complete with presentation suggestions. Don’t forget to hit the subscribe button to stay up to date on my latest publications. As always comments and thoughts are appreciated. To me, a warm satisfying meal is the ideal way to reward yourself and those you hold close in your circle and is the standard for an eatfoodlicious meal experience.

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        Heat the sauce pan to medium-high. Melt the butter then add onion and garlic; cook for 2-3 minutes or until fragrant. Then add celery, carrots, salt, pepper, thyme and mix/stir.

        Add flour and mix until ingredients are well combined.

        Pour in broth and stir. Turn the heat down to medium.

        Add heavy whipping cream, peas, cooked turkey and cook for 2-3 minutes or until simmer/bubbly.

        Season with salt & pepper to taste. Remove from the heat.

        Roll out the pie dough crust and cut out 6″ wide circles. Re-roll the scraps (you should have at least 6 circles from the 2 pie crust).

        Spoon the pot pie filling on one side of the dough crust. Fold the other dough side, use your fingers and fork to seal the pie.

        In a small bowl: combine egg and water. Brush each pie with egg wash.

        Preheat the air fryer to 380°F for 5 minutes. Air fry for 8-10 minutes of until golden brown.

        Serve & enjoy!

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        Air Fryer Hand-Held Turkey Pot Pie

        Warm to the touch with a slightly crispy golden crust handheld turkey pot pie bursts with hunger satisfaction.
        4 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 8 minutes
        Total Time 23 minutes
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Air Fryer

        Ingredients
          

        Filling

        • 1 cup cooked turkey or chicken chopped
        • 1 cup low-sodium chicken broth or unsalted
        • ½ cup peas
        • ¼ cup heavy whipping cream
        • 2 tbsp butter
        • 2 tbsp all-purpose flour
        • 1 tsp fresh thyme leaves
        • ½ tsp salt
        • ¼ tsp black pepper
        • ½ onion chopped
        • 2 garlic minced
        • 1 celery stem chopped
        • 1 carrot chopped

        Egg Mixture

        • 1 large egg
        • 1 tbsp water

        Crust

        • 2 (9") homemade or store brought pie crust

        Instructions
         

        • Heat the sauce pan to medium-high. Melt the butter then add onion and garlic; cook for 2-3 minutes or until fragrant. Then add celery, carrots, salt, pepper, thyme and mix/stir. Add flour and mix until ingredients are well combined. Pour in broth and stir. Turn the heat down to medium. Add heavy whipping cream, peas, cooked turkey and cook for 2-3 minutes or until simmer/bubbly. Season with salt & pepper to taste. Remove from the heat.
        • Roll out the pie dough crust and cut out 6" wide circles. Re-roll the scraps (you should have at least 6 circles from the 2 pie crust).
        • Spoon the pot pie filling on one side of the dough crust. Fold the other dough side, use your fingers and fork to seal the pie. In a small bowl: combine egg and water. Brush each pie with egg wash.
        • Preheat the air fryer to 380°F for 5 minutes. Air fry for 8-10 minutes of until golden brown.

        Serve immediately & enjoy!

          Video

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          Slow Cooker Turkey Breast

          Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this slow cooker Turkey Breast recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs. Once you let the slow cooker work its magic, transfer the juicy bird to the baking sheet and roast the skin to a crispy perfection (stay in the kitchen as this usually only take 5 to 7 minutes).  

          This gravy recipe will be an instant hit at the table as the remnants of the slow cooked turkey are thickened to your preference with mouth watering satisfaction from my easy to follow recipe style cheat code, that I know you will love.  For those of us that may not require the entire bird for the Holiday feast, this recipe puts the main entree at the center of the table with little hassle and very predictable cook times. Watch the video and follow the detailed instructions below to have this gorgeous hunk of meat featured at your table this feasting season. 

          Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

          Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a small bowl: combine all the seasoning ingredients together and mix. Set aside.

          Rinse, clean and pat the turkey breast dry (using a paper towel). Rub the seasoning mixture all over the turkey breast. Place the breast in the slow cooker. Add garlic, broth, thyme and onion to the cooker then cover with lid. Slow cook on low for 6 hours.

          Remove breast from the slow cooker and transfer to a baking sheet. Broil the breast in the oven for 5-6 minutes or until golden. Cover with aluminum foil until ready to serve.

          Use a fine mesh and strain the broth; discard the vegetables and fat. Set aside until ready to use.

          Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-8 minutes or until desired consistency. Season with salt and pepper.

          Slice the breast and place on a serving platter. Serve with gravy and enjoy!

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          Slow Cooker Turkey Breast

          Slow cooker Turkey Breast recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. 
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 6 hours
          Total Time 6 hours 10 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Equipment

          Ingredients
            

          • 5-6 lbs turkey breast with bone & skin
          • 1 cup unsalted/low-sodium chicken broth
          • 1 onion cut in half
          • 1 garlic head cut in half
          • 4 spring fresh thyme
          • 1 carrot cut in half
          • 1 celery cut in half

          Seasoning

          • 2 tbsp olive oil
          • 1 tsp salt
          • 1 tsp garlic powder
          • 1 tsp onion powder
          • ½ tsp black pepper

          Gravy

          • ¼ cup butter
          • ¼ cup flour
          • 2 tsp Worcestershire sauce
          • salt & pepper to taste

          Instructions
           

          • In a small bowl: combine all the seasoning ingredients together and mix. Set aside.
          • Rinse, clean and pat the turkey breast dry (using a paper towel). Rub the seasoning mixture all over the turkey breast. Place the breast in the slow cooker. Add garlic, broth, thyme, carrot, celery and onion to the cooker then cover with lid. Slow cook on low for 6 hours.
          • Remove breast from the slow cooker and transfer to a baking sheet. Broil the breast in the oven for 5-6 minutes or until golden. Cover with aluminum foil until ready to serve.

          Gravy

          • Use a fine mesh and strain the broth; discard the vegetables and fat. Set aside until ready to use.
          • Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-8 minutes or until desired consistency. Season with salt and pepper.

          Slice the breast and place on a serving platter. Serve with gravy and enjoy!

            Video

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            Garlic Butter Roast Turkey

            Delicious Roasted Turkey is the featured main course at traditional Thanksgiving celebrations. When roasted to perfection the meat will be tender, moist and extremely flavorful. The oven will radiate with the smell of the well basted and lightly toasted delicious skin. This item is easier than what you may have heard. I would suggest allowing time to be near the kitchen and exercising patience. Use a timer to help keep you focused on the activities necessary to complete the task of cooking a well prepared turkey. Few things are more rewarding than a table where you have created a delicious tender and extreme flavorful gorgeous Turkey for all to feast upon.

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Once you master the art of cooking a large main course you will solidify your place among the family cooks. Be fearless in your food adventures, watch the video, follow the instructions to the letter and you will have a fabulous Roasted Turkey in the middle of your table for your next family gathering.

            Ingredients for the butter mixture.

            Mix well.

            Stuff apple, onion, lemon and the rest of the herbs with stem (thyme, rosemary & sage) into the turkey’s cavity. For best results, highly recommend using fresh herbs.

            Use one hand to loosen and lift the turkey breast’s skin.

            Smother about half of the butter mixture between the skin and breast.

            Rub the rest of the butter on top of the turkey. It doesn’t have to be perfect, the butter will melt in the pan.

            Tuck the wing underneath the turkey leg (tip: stick the bamboo stick about 2″ long into the wing and leg).

            Tie the legs together. Loosely cover with aluminum foil.

            Baste every 30 minutes.

            Reserve the dripping make turkey gravy.

            Transfer the turkey to a serving tray and decorate.

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            Garlic Butter Turkey

            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 30 minutes
            Cook Time 2 hours 30 minutes
            Total Time 3 hours
            Course Main Course
            Cuisine American
            Servings 16
            Calories

            Equipment

            • Roasting Pan with Rack

            Ingredients
              

            • 1 turkey 10-14 lbs
            • 1 onion cut into quarterly
            • 1 apple cut into quarterly
            • 1 lemon cut in half
            • .50 oz fresh rosemary
            • .50 oz fresh sage
            • .50 oz fresh thyme

            Butter Herb Garlic Mixture

            • 2 cups unsalted butter (4 sticks) softened
            • 1 tsp salt
            • 1 tsp pepper
            • 1 head garlic peeled & minced
            • fresh thyme & rosemary

            Gravy

            • ¼ cup all-purpose flour
            • ¼ cup butter
            • 4 cups turkey or chicken broth low-sodium
            • turkey drippings approx. ½ cup
            • 2 fresh thyme sprigs leaves only
            • salt & pepper to taste

            Instructions
             

            Butter Garlic Herb Mixture

            • Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and minced; set aside. In a medium size bowl: add softened butter, fresh thyme & rosemary, miced garlic, salt and pepper. Mix well.

            Turkey

            • If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use. Remove the turkey from the refrigerator and let it sit in room temperature for 1-2 hours before roasting. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean, rinse and pat dry the turkey with paper towel.
            • Preheat the oven to 400°F (204°C).
            • Stuff the apple, onion, lemon and the rest of the herbs, including stems (thyme, rosemary & sage) into the turkey's cavity. Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast beneath the skin. Then rub the rest of the butter on the outer layer of the turkey's skin. Place the turkey on the roasting rack and pan. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Tie the legs together. Loosely cover with aluminum foil.
            • Place turkey in the oven and reduce the heat to 350°f F (176°C). Roast for 13 minutes per-pound or until the internal temperature reaches to 165°F (73°C). Remove the turkey from the oven and tent/cover with aluminum foil. Let rest for 20 minutes before craving.
            • Transfer the drippings and grease to a clear measuring cup or bowl. The drippings will settle to the bottom; discard the grease. Reserve the drippings to make turkey gravy.

            Gravy

            • Heat the pan up to medium-high. Add butter; wait until nearly all the butter is melted. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour. Slowly add the drippings to the pan (make sure to whisk well to prevent lumps); whisk until well mixed. Add the fresh finely minced thyme and soy sauce; mix well.
            • Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Season with salt and pepper; mix. Bring to a boil for 30 seconds and reduce the heat to medium. Let it simmer for 10 minutes or until desired consistency.

            Serve & enjoy!

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