Monday, November 7, 2016

Thanksgiving Turkey

The juiciest, moist, melt in your mouth Turkey.

 Preheat oven to 350°

 1 turkey, already brined, rinsed and patted dry

3 tbsp. Ground thyme or freshly chopped

2 sticks of butter softened

3 tsp. ground black pepper

3 tbsp. Ground or freshly chopped sage 

1 tbsp. Knorr pollo (🐔 chicken bouillon)

turkey, already brined, rinsed and patted dry, setting it aside.

Now in a small bowl, mix all the spices and the butter until well combined, set aside.

You can use gloves or not but take off any jewelry.

Loosen the skin over the turkey breast, and gently running your fingers across taring the thin linning be careful not to tare the skin.

(Make sure to dry with paper towels before rubbing the outside of the skin or the butter won't stick.)

Now spread the spiced butter under the skin gently rub the turkey with the butter under the skin add all over the outside of the skin. You can add some bayleaf under the skin if you like.

Place the turkey, breast side up in your roaster or the center of a roasting pan placed in a preheated oven.

Roast the turkey uncovered for about 60 minutes, (basting in between) 

Make a tent foil to cover over the turkey if it's browning to fast, also make some for the legs they tend to brown first. 

Roast the turkey for an additional 2 hours, basting it with the pan drippings every 30 minutes. The turkey is done when a digital thermometer inserted in the thigh pops out.

Let it sit and rest for 10 to 15 minutes before carving.

Remove the turkey from the roaster or oven be careful not to burn yourself.

Save drippings for making a gravy


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