Turkey is a must in my home for Thanksgiving. No matter how I make it, I will always get asked to make a traditional one. So I will make an extra one, just the way the family likes it. That way it lets me experiment with a second Turkey. A nice and juicy turkey with some roasted vegetables go great on a plate. Do not forget the stuffing!
16 - 20 lb turkey
2 sticks unsalted butter at room temperature
2 to 3 sprigs of rosemary chopped
2 to 3 sprigs of thyme chopped
2 garlic cloves minced
2 leaves of sage chopped (Optional)
salt and pepper to taste
Mix the butter and herbs together well.
To prep your turkey, pat the skin dry. Season the back, cavity and front of the turkey with salt and pepper to taste.
Next spread the herb butter mixture along the turkey skin and under the breast as much as you can. Try not to rip the skin of the turkey.
Using a thermometer probe as the one I used in this video ThermoPro TP20 Wireless
Insert the probe into the thickest part of the breast meat. This will give us exact cooking temperatures.
In a preheated oven at 325 degrees on the middle rack, let the turkey cook until the breast reads 160 degrees internal temperature.
Pull the turkey from the oven and let rest for 20 - 30 minutes to carry over the cooking time.
You can cover with foil once the temperature has come down. If you wrap immediately after, it may over cook the turkey. I like to let it come down to about 150 degrees then cover with aluminum foil until ready to carve.
Serve and Enjoy, Happy Holidays!