Juicy Turkey Roast (Print Version)
# Ingredients:
01 -
1 (12-20 pound) turkey, fully defrosted.
02 -
1 large apple, cut into quarters.
03 -
1 teaspoon salt.
04 -
½ teaspoon black pepper.
05 -
2 sprigs thyme.
06 -
3 garlic cloves, whole and peeled.
07 -
1 medium onion, divided into four pieces.
08 -
½ cup softened butter.
09 -
2 sprigs rosemary.
10 -
1 tablespoon oregano (dried).
11 -
1 tablespoon sage (dried).
12 -
1 tablespoon thyme (dried).
13 -
1 medium lemon, sliced into rounds.
14 -
1 tablespoon rosemary (dried).
# Instructions:
01 -
Let the turkey defrost in your fridge for 3-7 days before starting.
02 -
Preheat the oven to 325°F. Take out the giblets, pat it dry, and fold the wings under the bird.
03 -
Fill the turkey cavity with garlic, onion, lemon, apple, rosemary, and thyme.
04 -
Blend the butter with oregano, sage, rosemary, thyme, salt, and pepper until well mixed.
05 -
Spread the butter mixture all over the turkey, making sure to get under the skin. Bring the legs together and tie with twine.
06 -
Position the turkey with the breast-side facing up in a roasting pan. Stick a thermometer into the thickest part of the breast.
07 -
Bake for about 15 minutes per pound, or until the thermometer shows 165°F.
08 -
Let the turkey sit untouched for 20 minutes before slicing it up.
# Notes:
01 -
Plan for about 24 hours of thawing per 4-5 pounds.
02 -
If your turkey has a pop-up thermometer, pull it out and don’t use it.
03 -
When cooked properly, the juices will appear clear.