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.
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.
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.
Garlic Butter Turkey
- Roasting Pan with Rack
- 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
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.
- 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 and rinse the turkey.
- Preheat the oven to 400°F (204°C).
- Pat the turkey dry using a paper towel. 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).
- Baste every 30 minutes. Remove the aluminum foil during the last 30 minutes to brown the skin.
- 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. https://eatfoodlicious.com/turkey-gravy/