Roasted Holiday Turkey
What You Need:
11-15 lbs. Turkey, thawed
5 tbsp Butter
2 tsp Parsley Flakes
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Black Pepper
2 Sprigs Rosemary
1/2 Yellow Onion
3 Stalks Celery, halved
2 Large Carrots, halved
3 cloves Garlic, smashed and peeled
2 cups Chicken Broth
To start, rinse the turkey, removing all gizzards and the neck. Place into a large roaster. Pour the broth into the roaster, lifting the bird to get some flavor under the meat. Next, using your hands, slowly lift the skin from the breast. I poke holes with a knife through the breast meat, to assure my herb rub will soak into the meat.
Melt the butter and blend in all the herbs. This will make an excellent complex butter rub. Massage this butter rub under the skin and into the breast and leg meat. I also like to rub this mixture into the skin to make the entire bird have a beautiful herbed look.
Finally, to prep the turkey, I stuff the breast cavity with the garlic, onion, celery, carrots, and rosemary.
Cover and bake at 375 degrees for 3 hours brushing the skin and basting the meat after the first hour and a half, and continue to do so every hour.
Remove the foil and bake at 400 for 1 1/2 more hours. This will help crisp the skin and roast the herbs into the meat.
Remove from oven and let sit 30 minutes before slicing. FInally, sit down an gobble up this feast!!