Roast Turkey
A basic that is very good!
INGREDIENTS:
10 lb turkey
4 tbs butter
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic powder
1/2 tsp dried tarragon
1/2 tsp dried parsley flakes
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp sage
1/2 tsp paprika
DIRECTIONS:
1. Remove giblets from both cavities at both ends and set aside. Rinse the bird inside and out and pat dry with paper towel.
2. Place a rack into a large roasting pan,and then place the turkey onto the rack with the breast and legs up.
3. Place your hand between the skin and the flesh from the rear of the turkey and slide a palm full of butter in between the skin and flesh.
4. Then place a glob of butter into the palm of your hand and generously rub the entire turkey with the butter. Generously sprinkle the entire bird with salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika. Pour about 1/4″ to 1/2″ of water in the bottom of the roasting pan, being careful not to wash any of the seasonings off the turkey.
5. Completely tent the turkey with aluminum foil and place into a preheated 325 degree oven for about 1 1/2 hours. Remove the foil tent and wrap foil around the legs and wings.
6. Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
Prep: 25 minutes
Cook: 120 minutes
Serves: 12