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CountScrofula · 41-45, M
PerfectionOfTheHeart · 46-50, F
@CountScrofula Thir yes Thir!! 🫡
INGREDIENTS
UNITS: US
1 (12 -20 lb) whole turkey
4 tablespoons butter (real butter, more on outside for more browning)
chicken broth
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
2 tablespoons garlic powder, granulated
1 tablespoon dried tarragon
1 tablespoon dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon sage
2 tablespoons paprika (more on outside for more browning)
DIRECTIONS
Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
Mix all of the seasonings, except the paprika, together with the butter.
Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
Cooking time will vary depending on the size of the turkey.
During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.
INGREDIENTS
UNITS: US
1 (12 -20 lb) whole turkey
4 tablespoons butter (real butter, more on outside for more browning)
chicken broth
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
2 tablespoons garlic powder, granulated
1 tablespoon dried tarragon
1 tablespoon dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon sage
2 tablespoons paprika (more on outside for more browning)
DIRECTIONS
Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
Mix all of the seasonings, except the paprika, together with the butter.
Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter and seasoning mixture in between the skin and flesh.
Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4" to 1/2" of chicken broth in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
Cooking time will vary depending on the size of the turkey.
During the last 10 or 15 minutes of cooking, increase temperature to 375 or 400 degrees F. to get more browning, but watch it carefully, as you do not want to burn it or dry it out.
CountScrofula · 41-45, M
@PerfectionOfTheHeart See the move I found works best is to start the turkey at a high sear and turn it down. So I preheat the oven to like, 500F and let it burn in front of the sun for twenty minutes before dropping it to normal roasting temp.
Also I roast to a good 20 degrees lower. Fahrenheit danger zone is 140F and 160F is still well north of that. Plus carryover cooking will increase temp a bunch anyways.
Also I roast to a good 20 degrees lower. Fahrenheit danger zone is 140F and 160F is still well north of that. Plus carryover cooking will increase temp a bunch anyways.