Best Thanksgiving Turkey Recipe

Best Thanksgiving Turkey Recipe

Ingredients

• 12 pound turkey thawed
• 6 tablespoons unsalted butter cut into 1 Tablespoon pats
• 1 1/2 yellow onions peeled and halved
• 4 garlic cloves peeled

Dry Rub:

• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon ground mustard

Instructions

• heat your kitchen appliance to 325 degrees F.

• In a bowl, mix the salt, thyme, sage, paprika, pepper, and ground mustard till equally incorporated.

• take away the turkey from its packaging. From the bird's cavity, take away the neck and therefore the bag containing the gizzards and heart. (You will keep these things to form stock or discard them.)

• Use some paper towels to dry off the skin of the bird and within the cavity.

• elevate the heal the turkey breast (on the facet nearest to the legs) and slide your hand below the skin separating it from the breast meat. try this on each side of the breast.

• Insert 3 pats of butter below the skin on one facet commissioned military officer the turkey breast spreading them around equally. Repeat on the opposite facet.

• Sprinkle the dry rub everywhere the turkey - breast, legs, wings, something you'll see. exploitation your hands press the rub into the skin a bit. If you have got any additional rub sprinkle it within the cavity.

• Place the onion halves and garlic cloves within the turkey's cavity.

• Transfer the bird to your cookery pan. (I wish to use a pan with a rack to stay very cheap of the turkey from obtaining soggy.)

• Take a decent sized piece of foil and place it over the turkey breast. (You wish to form guaranteed to the foil piece is large enough to suit over the entire breast.) depress and mildew the foil to the breast., let the ends stick out if the foil's a touch massive.

• Place the turkey within the kitchen appliance and roast for two hours. fastidiously take away the foil from the turkey. Increase the kitchen appliance temperature to four hundred degrees and cook the turkey for an additional hour, or till the interior temperature of the breast reaches a hundred sixty five degrees F and therefore the skin is golden and tender.

• Remove the turkey from the kitchen appliance and let it rest in short before carving.

 

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