One of the keys to a great, moist turkey is brining it first – and you can follow this link for a recipe. You’ll be glad you did.
INGREDIENTS
½ cup butter, softened
2 tablespoons fresh rosemary, chopped fine
3 tablespoons fresh thyme, chopped fine
1 tablespoon garlic powder
3 tablespoons Kosher salt
16–18 pound turkey, preferably (think 1.5 pounds of turkey per person)
2 large onions, peeled and quartered
1 lemon, quartered
2 sprigs each rosemary & thyme
1 tablespoon fresh ground black pepper
2 cups chicken broth
DIRECTIONS
Preheat oven to 325 degrees
Combine butter, rosemary, thyme, garlic powder and 1/2 the salt – mix well to combine
Remove little bag of ‘parts’ from inside the turkey (save for another use) rinse turkey and dry really well with paper towels
Rub the outside of the turkey with the herb butter. But you also want to get some butter under the skin, so work your fingers carefully between the skin and breast to loosen and spread some of the butter. Continue until turkey is well buttered all over
Season cavity and outside of turkey well with remaining salt & fresh ground pepper
Put onions, lemons and sprigs of rosemary & thyme into the cavity of the turkey
Tie turkey together with cooking twine
Place turkey on a rack in a roasting pan (or on a bed of rough chopped onions, carrots and celery) and add broth to the bottom of the pan - roast approximately 13 minutes a pound
If the breast starts to brown too much, cover with foil
When a thermometer reads 155-157 in the breast remove from the oven, carefully reserve drippings from the pan and cavity, then place the turkey on a carving board and tent loosely with foil (the temperature will continue to rise) and let rest about 30 minutes before carving
While turkey rests, separate fat from drippings and make gravy
Remove twine, onions, lemons & sprigs from cavity – discard and carve
Have a happy & delicious Thanksgiving!
