Step-By-Step Guide

Roasted Turkey

no brining required

When to Thaw:

THAW, Turkey days ahead of time in the refrigerator. You’ll need to calculate 24 hours for every 5 pounds of turkey.

1. Season Turkey

Season the cavity of the turkey (the hole) with salt and pepper!

2. Separate Skin

Using your fingers, separate the skin from the meat of the turkey (as shown).

3. Make Compound Butter

Place softened butter in a medium bowl along with salt, tarragon, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mash together using a fork or spoon until everything is combined.

4. Spread Butter

Put butter under the skin. (as shown). When you put the butter under the skin, it allows all those flavors from the butter soak into the meat not just on the skin.

5. Add Citrus

Stuff the cavity with fresh citrus and any left over herbs you have from making the herb butter.

6. Add Cheesecloth

Melt the leftover butter. Take a large strip of double-layered cheesecloth and place it in the melted herb butter. Completely soak the cheesecloth. Then lay it over as much of the turkey as possible.

7. Add Broth

Add 4 cups of chicken broth to the bottom of the pan.

8. Get Roasting

Preheat the oven to 425 degrees F. place turkey in the lower third of oven & roast at 425 degrees F for 45 min. Remove & Baste turkey with drippings and broth from the bottom of the pan. (Leaving the cheesecloth on)

9. Reduce Temperature

Reduce the oven temperature to 350 degrees F. Place turkey back in the oven & roast 15 min. per pound. Baste turkey 3-4 times during this roasting process. 30 minutes prior to the turkey being done, check the temperature. Remove the turkey from the oven when the thermometer reads 160 degrees F.

10. Rest & Serve

Cover turkey with a tin foil tent and let sit for 30 minutes.  Safe temperature to serve is 165 degrees F for the thigh and 170 degrees F for turkey breast. Slice and serve.