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Roasted Turkey

Saturday, November 25, 2023
- 0 Servings - 0 Calories

Ingredients

16-24 pound Turkey, defrosted completely
2 Cup Butter, melted (might be more)
2 Tablespoon Garlic paste
bunches of Thyme, fresh
bunches of fresh Poultry Herbs
3-4 Onions, quartered
1 bunch Celery, sliced into 3" stalks
several Baby carrots
8 Cup low sodium Chicken Broth

Directions

  1. Remove giblets and neck and set aside. Drain cavity and put into roaster. Dab turkey w/paper towels so that it's dry then put it back in fridge and let dry another 30 mins or so.
  2. Put baking rack on 2nd to last slot from the bottom.
  3. Preheat oven to 425 degrees.
  4. Melt stick of butter (30 seconds in microwave.) Add thyme leaves and mix.
  5. Twist wings behind back. 
  6. Generously butter under breast skin. Brush butter rest of turkey over top of skin breast, legs, everywhere. 
  7. Flip bird over, so that breast faces down.
  8. Add 3-4 cups of broth to bottom of pan. Be generous because 425 is hot.
  9. Roast for 1 hour at 425.
  10. Remove bird from oven and set oven temp to 325.
  11. Flip over breast-side up, carefully stuff with veggies and herbs as much as you can fit. 
  12. Brush again with butter and add broth if needed.
  13. Put back into oven, put probe in (if using.)
  14. Every hour check for broth (add more as needed) and brush with butter.
  15. Cook until temp reaches 175 degrees.

Nutrition Info

Notes

  • You can really stuff the veggies in there.
  • Make sure you wash the brush and bowel, get rid of the butter since it's all raw until the end. 

Source

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