Turkey

Ingredients & Supplies

• 1 Whole Turkey, thawed if frozen
• 2 sticks butter, 1 at room temperature
• Seasonings: salt, pepper, cajun seasoning, garlic powder, onion powder, paprika, cayenne pepper
• Fresh herbs (rosemary, thyme, sage)
• 1 Onion, quartered
• 4 cups chicken broth
• Roasting pan with rack
• Meat thermometer

Instructions

1. Thaw turkey according to package instructions. Depending on the weight, this can take a few days, so be prepapred and organized!
2. A day before cooking, brine the turkey. I use a wet brine with water, salt, and peppercorns.
3. In a roasting bag, place the turkey inside and fill with water, salt, and peppercorns. Let brine for at least 24 hours in the fridge.
4. After tirkey is brined for 24 hours, remove from roasting bag and throw away. Wash turkey in sink.
5. Pat turkey dry with paper towels. Preheat oven according to turkey weight and recipe instructions.
6. Gently use your hand to separate the skin from the turkey. DO NOT REMOVE THE SKIN.
7. Mix the spices and butter, then carefully spread the mixture under the skin. Use remaining butter and smother it all over the turkey - make sure to get both legs and wings.
8. Add additional seasoning to the outside of the turkey as desired.
9. Place turkey into clean roasting bag.
10. Place quartered onion and fresh herbs inside the turkey cavity along with a whole stick of butter.
11. Place turkey in roasting pan with rack. Pour 4 cups of chicken broth into the bottom of the pan.
12. Roast turkey according to weight and package instructions. Baste every hour with pan juices.
13. Use meat thermometer to check internal temperature. Turkey is done when thickest part of thigh reaches 165°F.
14. Remove turkey from oven and let rest for at least 20 minutes before carving. Enjoy!