1 tsp olive oil
flavorful, per 2 tbsp of butter
salt
1 Tbsp poultry seasoning
per 4 tbsp butter
onion
optional
carrot
optional
celery
optional
fresh rosemary
optional
fresh sage
optional
fresh thyme
optional
Directions
Butter mix
Step 1
Combine Softened butter, oil and dry seasonings in a bowl and set aside.
Turkey
Step 2
On a wire rack over a pan, generously salt rub the entire skin of your thawed and patted dry turkey. Place in the refrigerator (uncovered) at least 10 hours.
Step 3
After dry brining your turkey. Carefully use you hand to separate the skin from as much of the meat as you can.
Step 4
Add a thin layer of your butter mixture between the skin and meat.
Step 5
Use the remainder of the butter mixture (if any) to the empty cavity of your bird.
Step 6
If you choose to, stuff your chapped vegetables and fresh herbs inside the bird. *This recipe is NOT for a stuffing filled bird*
Step 7
Lid or aluminum foil tent your turkey.
Step 8
Bake at 350 degrees for 11-12 minutes per pound. Or until you reach a 140 degree internal temperature.
Step 9
Remove your bird and uncover.
Step 10
Raise your oven temp to 375 degrees.
Step 11
Return your uncovered bird to the oven for an additional 3 minutes per pound.
Step 12
Baste your bird every 10-15 minutes.
Step 13
Once time has elapsed or you have reached an internal of 160 degrees, remove bird from the oven.
Step 14
Baste several times as the bird rests for at least 10 minutes.
Step 15
Slice and enjoy.
Step 16
Happy Thanks Giving