Thanksgiving Turkey
This buttery, herbed turkey will have your guests raving about the flavor and texture of the main dish!
Ingredients
- - 1 cup Butter Room Temperature
- - 2 tablespoons Sage fresh if possible
- - 2 tablespoons Rosemary fresh if possible
- - 1 tablespoon Thyme fresh if possible
- - Zest of a Lemon
- - 4 cloves Garlic Minced
- - 3 teaspoons Salt
- - 2 tsp pepper
- Chop up two onion 4 garlic cloves, one bunch if celery, a lemon, and a Granny Smith apple to place inside cavity.
Instructions
- After you've allowed your turkey to defrost for a few days, remove it from packaging, take out giblets, and place in roasting pan. Pat dry with paper towels.
Combine butter and other ingredients, besides chopped veggies for cavity, and rub all over bird, under the skin, and over, in all crannies, and inside the cavity. The rub salt and pepper over bird.
Finish by stuffing the cavity with onions, garlic cloves, celery, lemon, and granny smith apple.- Bake covered at 350 for about 20 minutes per pound. This will vary depending on bird size, and how stuffed the cavity is. Thankfully, Butcher Box birds come with the pop up thermometer, which is a great help!
- See in this post the link to the best turkey gravy made with the drippings. Don't throw them away!