|
|
Instructions |
|
|
|
Preheat your oven to 325 degrees F.
In a bowl, combine the salt, thyme, sage,
paprika, pepper, and ground mustard until evenly
incorporated.
Remove the turkey from its packaging. From the
bird's cavity, remove the neck and the bag
containing the gizzards and heart. (You can keep
these items to make stock or discard them.)
|
|
|
|
Use a few paper towels to dry off the skin of the
bird and inside the cavity.
Lift the skin over the turkey breast (on the side
closest to the legs) and slide your hand under
the skin separating it from the breast meat. Do
this on both sides of the breast.
Insert three pats of butter under the skin on one
side of the turkey breast spreading them around
evenly. Repeat on the other side.
|
|
|
|
Sprinkle the dry rub all over the turkey -
breast, legs, wings, anything you can see. Using
your hands press the rub into the skin a little.
If you have any extra rub sprinkle it inside the
cavity.
Place the onion halves and garlic cloves inside
the turkey's cavity.
Transfer the bird to your roasting pan. (I like
to use a pan with a rack to keep the bottom of
the turkey from getting soggy.)
Take a good sized piece of foil and place it over
the turkey breast. (You want to make sure to the
foil piece is big enough to fit over the whole
breast.) Press down and mold the foil to the
breast., let the ends stick out if the foil's a
bit big.
|
|
|
|
Place the turkey in the oven and roast for 2
hours. Carefully remove the foil from the turkey.
Increase the oven temperature to 400 degrees and
cook the turkey for another hour, or until the
internal temperature of the breast reaches 165
degrees F and the skin is golden and crispy.
Remove the turkey from the oven and let it rest
briefly before carving. The cooking time in this
recipe is for up to a 12-pound turkey. Add 15
minutes of cook time at 325 degrees F for each
additional pound.
|
|
|
| Serving
Suggestions |
|
|
The real secret to this bird is the foil. Placing aluminum foil over the turkey breast helps dissipate some of the heat. Since dark meat takes longer
|
|
|
Originally Submitted
11/22/2018
|
