Perfect Thanksgiving Turkey
Ingredients
- 12 pound Turkey thawed
- giblets removed and neck cut off but saved if you want to use it for gravy
- Salt and Pepper to taste
- 8 tablespoons butter cut into cubes
- 1 sweet onion peeled and halved
- 5 garlic cloves peeled
- Dry Rub:
- 2 teaspoons sea salt
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
Instructions
- 1.) Preheat oven to 325°F.
- 2.) Mix your dry rub combine the sea salt, thyme, sage, smoked paprika, & pepper.
- 3.) Rinse the turkey thoroughly inside and out under cold water. Pat dry. Season with dry rub.
- 3.) In a large roasting pan, place the onion halves and garlic cloves in the turkey cavity. Place turkey (breast side up).
- 4.) lift the skin and insert cubes of butter on each half of the bird. Fold wing tips under and tie legs together with twine or cotton cooking string. Trussing keeps chicken moist during roasting and lets heat circulate throughout.
- 5.) Place turkey in the oven and cook until skin is brown and crispy for about 1 hour.
- 6.) After an hour, lower heat to 300°F and baste the turkey with pan drippings. Cover the breast with foil to prevent over-browning- this is called tenting.
- 7.) Roast: cook until a meat thermometer registers 165°F in the thickest part of the inner thigh and wing. Remove turkey from the oven and let rest for 15-30 minutes before carving to allow juices to set.
- 9.) Carve and Serve!
Notes
Tips: Be sure your bird is thawed completely (if frozen)! Turkey should be thoroughly cooked, 165°F when checked with a meat thermometer, but check the temperature in several places just to be sure. Keep your bird moist using a brine or even an ice bath before roasting, and tent it with foil if necessary throughout cooking to prevent over-browning and burning.