- 14-16 lb turkey (ideal)
- 8 oz softened butter
- 8 oz butter slices
- 1 Tbs salt
- 1 Tbs Italian Seasoning
- 1 4-oz container of garlic-herb seasoning
Bird Prep:
- Thaw bird completely at least 24 hours before it needs to be cooked in order to season it and marinate overnight
- To marinate:
- clean bird, and pat dry
- rub seasoning underneath the skin of the bird in an even coat
- insert slices of butter under the skin as well
- mix softened butter with salt and italian seasoning and spread over the outside skin of the bird
Directions:
- Preheat oven to 450 F
- With the bird on an appropriate size baking tray, set in lowest rack of oven for 13 min per lb. Drop oven temp to 350 F for the rest of the cook time.
- Check bird ever 1-2 hours to baste.
- When internal temperature reaches at least 165 F in the thickest part of the thigh, remove from oven and let rest 20 min before carving
Tips:
- A frozen turkey needs 24 hours thawing time for every five pounds of turkey.
- For quicker thawing, place the turkey in a cold water bath (it is not safe to thaw a turkey with warm water) and change the water every 30 minutes until it’s thawed — about a half-hour per pound.
- Buy 1 to 1 1/2 pounds turkey for each guest
- Cook for 13 minutes of for each pound of turkey if roasting empty and 15 minutes per pound if stuffed.
- Preheat the oven to 450°F then drop the temperature to 350°F after putting the turkey into the oven.
- The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.
- Rest the turkey for at least 15 minutes before carving.