- Allow 1 to 1 1/2 pounds of meat per person. If you are having 10 people for dinner a 10-15 turkey is perfect.
- Turkeys must be thawed properly. If your bird is still frozen, you will be eating dinner this Sunday. Turkeys thaw best in the refrigerator for 1 day per every 3-4 pounds of meat.
- Turkeys come with goodie bags. Don't forget to remove the neck and giblets from the inner cavity of the bird!
- For the moistest meat and the least amount of health risks, leave the stuffing OUT of the bird. Stuff the inner cavity of the turkey with slices of orange, apple and onion instead. The juice from the fruit will make the juiciest turkey you've ever had.
- Turkeys cook best after a massage. We use Herb Butter to massage every inch of the turkey before roasting. We even place it beneath the skin of the turkey breast for the ultimate flavor. Butter is also what makes that beautiful golden brown color.
Herb Roasted Turkey
1 15 pound turkey
2 sticks butter
1/8 cup fresh rosemary, finely chopped
1/8 cup fresh sage leaves, finely chopped
1 Tbsp. sea salt
1 tsp. black pepper
Adjust oven rack to the lowest position in the oven. Preheat oven to 325 degrees.
Bring butter to room temperature. Place butter in a small mixing bowl. Add finely chopped rosemary and sage. Add salt and pepper. Mix until combined. Place butter on a large sheet of plastic wrap. Form into log shape 1-2 inches in diameter. Roll in plastic wrap and place in freezer for 10 minutes.
While butter is chilling, prepare the turkey. Begin by removing the bag of giblets from the inner cavity of the turkey. Wash turkey and pat dry with paper towels. Place the turkey breast side up on a roasting rack within a roasting pan. Slice the orange and apple into quarters. Place two slices of each in the cavity of the turkey. Peel and rough chop the onion. Place several pieces of onion inside the turkey with the apple and orange. Place the remaining fruit in the bottom of the roasting pan.
Remove the butter from the freezer and unwrap from plastic. Slice butter log into 1/4 inch thick slices. Place sliced butter beneath the skin of the turkey breast. Heat remaining butter slices in the microwave for 10 seconds, until just softened. Mix until creamy. Massage entire outside of turkey with remaining softened butter. Cover turkey with aluminum foil, creating a tent, and place turkey on the lowest rack of hot oven. Roast turkey for 2 1/2 hours at 325 degrees. Remove foil and continue to cook another hour until internal temperature of turkey breast reaches 180 degrees and skin is golden brown. Remove turkey from oven and allow to rest 10-15 minutes before carving.