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