1 12 14lb turkey
Salt
pepper TT
1. Thaw turkey for 4-5 days ahead of time in fridge. Allow to sit at room temperature for one hour, drain any remaining juices and pat dry. 1 12 14lb turkey
2. Remove neck and giblets from the inside of the cavity. Remove any plastics and trim off any excess fat or skin. 1 12 14lb turkey
3. Generously season the entire turkey inside and out with salt and pepper. Salt, pepper TT
4. To a bowl, combine room temperature salted butter with the fresh minced thyme, rosemary and sage and 1/2 tsp pepper. Mix well. ¾ cup or 12 oz salted butter, room temperature, 2 tbsp fresh minced thyme, 2 tbsp fresh minced rosemary, 1 tbsp fresh minced sage, ½ tsp pepper
5. Carefully loosen the skin on the breasts and spread the herbed butter under the skin and all around the surface of the turkey. 1 12 14lb turkey, For the herb butter
6. Tuck the wings under then stuff cavity with quartered onion, apple, lemon and fresh thyme, sage and rosemary sprigs. 1 onion, peeled and quartered, 1 small apple, quartered, 1 lemon, quartered, 1 pack (0.66oz) fresh thyme, 1 pack (0.66oz) fresh sage, 1 pack (0.66oz) fresh rosemary
7. Fold the skin over covering the cavity opening and tie the legs together using butchers twine.
8. To a rosting pan add the diced celery, carrots and onion and toss with olive and salt and pepper, 3 carrots, peeled and diced, 4 ribs celery, diced, 1 large yellow onion, diced, 1 - 2 tbsp olive oil, Salt and Pepper TT
9. Place turkey on roasting rack over the veggies then pour in 1 cup of chicken broth, 1 cup chicken or turkey broth
10. Bake in a 325°F oven for 14 min for every pound or until the breast and thigh register at 160° (my 12 lb turkey took 2hrs and 45min)
11. Allow to rest at room temperature for 30 minutes before slicing.
12. Enjoy!
1 12 14lb turkey
Salt
pepper TT
1. Thaw turkey for 4-5 days ahead of time in fridge. Allow to sit at room temperature for one hour, drain any remaining juices and pat dry. 1 12 14lb turkey
2. Remove neck and giblets from the inside of the cavity. Remove any plastics and trim off any excess fat or skin. 1 12 14lb turkey
3. Generously season the entire turkey inside and out with salt and pepper. Salt, pepper TT
4. To a bowl, combine room temperature salted butter with the fresh minced thyme, rosemary and sage and 1/2 tsp pepper. Mix well. ¾ cup or 12 oz salted butter, room temperature, 2 tbsp fresh minced thyme, 2 tbsp fresh minced rosemary, 1 tbsp fresh minced sage, ½ tsp pepper
5. Carefully loosen the skin on the breasts and spread the herbed butter under the skin and all around the surface of the turkey. 1 12 14lb turkey, For the herb butter
6. Tuck the wings under then stuff cavity with quartered onion, apple, lemon and fresh thyme, sage and rosemary sprigs. 1 onion, peeled and quartered, 1 small apple, quartered, 1 lemon, quartered, 1 pack (0.66oz) fresh thyme, 1 pack (0.66oz) fresh sage, 1 pack (0.66oz) fresh rosemary
7. Fold the skin over covering the cavity opening and tie the legs together using butchers twine.
8. To a rosting pan add the diced celery, carrots and onion and toss with olive and salt and pepper, 3 carrots, peeled and diced, 4 ribs celery, diced, 1 large yellow onion, diced, 1 - 2 tbsp olive oil, Salt and Pepper TT
9. Place turkey on roasting rack over the veggies then pour in 1 cup of chicken broth, 1 cup chicken or turkey broth
10. Bake in a 325°F oven for 14 min for every pound or until the breast and thigh register at 160° (my 12 lb turkey took 2hrs and 45min)
11. Allow to rest at room temperature for 30 minutes before slicing.
12. Enjoy!