Some years I don't travel back home to do thanksgiving with the family. When I don't make the trip back I decide to meal prep myself a whole turkey, stuffing and mashed potatoes. It's not necessary the healthiest thing in the world but it's well worth the week long bloat. I'll comment my process below.
by tacticaldeusance
1 Comment
Preheat oven to 325-350. This was a 14 pounder so it cooked at 350 for 4 hours. Get the turkey to room temp and pat dry. I chopped up a couple carrots, onion and celery sticks then mixed with rosemary, thyme and butter. Stuffed the veggies in the turkey. I then made a mixture of butter, fresh rosemary, thyme, and sage. I rubbed that on the breasts under the skin. I injected all over with Tony chacheres butter marinade (had trouble finding it in the store but eventually found it by the BBQ sauce). I then seasoned the outside with olive oil creole, paprika, thyme, rosemary, onion powder and garlic powder. Roasted for 90 minutes covered with aluminum foil then spun it around, spooned the liquid at the bottom of the roasting pan and cooked another 120 minutes. I then uncovered and spooned more liquid over the top and cooked an additional 30 minutes to get that good color on the outside. Each time I got in the oven to check I checked the temperature. After the last 30 minutes was up it was 165 degrees deep in the breasts and a little higher in the wings and thighs. Last year’s turkey was no where near this good. I’m super proud!