Best Thanksgiving Turkey
Equipment
- Roasting pan
- Cheese cloth
Ingredients
- 12.5 lb Turkey
- 1.5 tbsp Fresh thyme minced
- 2 tbsp Fresh sage minced
- 3 tbsp Fresh parsley minced
- 2 tbsp Fresh rosemary minced
- 1 small head of garlic minced
- 1 lb Grass fed butter room temperature
- 2 Medium yellow onions quartered
- 4-6 Carrots
- 4-6 Stalks of celery (keep the butts)
- 1 Large red Onion quartered
- 1.5 lb Multi-colored, fingerling potatoes
- 32oz turkey or chicken stock
- Salt
- Pepper
Instructions
Prepare the Turkey
- Preheat your oven to 350° F
- Remove innards from neck and body cavities. Set aside.
- Using paper towels, dry your turkey.
- Generously season bird (including cavities) with salt and pepper.
Prepare the Seasoned Butter
- Place all the butter in a bowl.
- Add all your minced herbs and garlic to the butter.
- Using your hands, mix the herbs evenly throughout the butter.
Bringing it all Together
- Place all your veggies (except one of the quartered white onions) evenly across the bottom of your roasting pan.
- Place the turkey on top of the vegetables.
- Use 1/3 of your butter mixture and rub under the turkey skin. You will need to break through the fascia to be sure you're covering as much of the bird as possible.
- Place about 2 tbsp of the butter mixture, celery butts, and one quartered, white onion inside the body cavity.
- Rub the remaining butter mixture all over the skin and body of the bird.
- Cover the turkey with the cheesecloth, pressing it into the butter evenly around the bird.
- Sprinkle any remaining herbs, salt and pepper over the vegetables.
- Add enough broth to fill about 1/2 of the roasting pan.
- Bake for 3 hours (approx. 13 per lb), basting every 15 minutes for the last hour.