Happy Thanksgiving everyone! The turkey seems to be a very scary experience for many. Maybe because we are preparing it for a lot of people, possibly because we know it can be super dry if mistreated, maybe it is all the funny videos and stories we have seen and heard over the years. Well worry no more! I have a simple straight to the point tutorial for you to make the perfect bird. Please visit my Facebook page for a live video with step by step instructions!
Easy Thanksgiving Butter and Sage Rubbed Turkey
Pull your bird from the oven an hour or two before you plan to roast it for even cooking.
Preheat your oven to 425 degrees Fahrenheit. Remove the turkey from the wrapper over a pan or the sink as there will be a lot of liquid spilling out. Remove the neck from the cavity and the bag of gizzards. If you can’t find the gizzard bag check where the neck would have been attached at the top of the breasts. Rinse and pat dry. (Please sanitize your sink after you are all done!).
In a small bowl mix together 2 teaspoons of salt. 1 teaspoon pepper, 2 tablespoons of dried Sage and 5 crushed garlic cloves. Mash this mixture into a whole room temperature stick of butter making a compound butter. Feel free to adjust salt and pepper to your tastes.
Divide compound butter into 4 like sized portions. Separate the skin from the breast and slip one of the 4 butter portions under the skin. Repeat with second breast. From the breast area closest to the leg, loosen the leg and thigh skin and slide half of one of the four into each leg quarter. Slather the outside of your bird with the remaining butter.
Slide a quartered onion and a 2 lemon halves into the cavity of your bird. This is also a great place to stash some fresh sage or thyme if you have some on hand.
Place turkey on roasting rack in roasting pan and add 1-2 cups of water. Keep an eye on your liquid level throughout the roasting process to ensure your turkey remains moist, and of course so you can make gravy afterwards.
Place roasting pan in preheated oven for one hour or until the skin appears browned. Then lower temperature to 325 to to finish roasting. Depending on your bird size this could be at least another 1.5 hours or more. A general rule of thumb is to roast 20 minutes per pound and until a thermometer inserted into the thigh next to the breast registers 180 degrees. If your breast begin to get too dark, feel free to tent them with foil to keep them from drying out.
Remove turkey from oven and allow to rest for 15 minutes to allow the juices to distribute before slicing.
Sit back and enjoy your meal with family and friends remembering all of the beauty in life we have been blessed with. Have a great thanksgiving!
