I knew I needed to find a recipe packed with flavor and would remain moist! I found it with the help of cafedelites.com and some modifications on my end - extra butter!
Prepping your turkey is key - remove organs, rinse well and pat dry. Let the turkey come to room temperature for up to three hours before cooking! This will allow the turkey to cook evenly.
Simple spices and butter is the key to this fabulous turkey. Also turning it over after the first hour helps to ensure it is browned everywhere! The skin gets crispy and turkey is so moist - remember it will continue to cook after you remove it from the oven so take out as soon as it reaches 165 degrees with your meat thermometer! My 16.5 pound Slagel Family Farm fresh turkey took around 3.5 hours to cook - (ovens vary) allow time for it to sit before carving.
Ingredients
Roast Turkey:
Herb Butter:
Instructions
(For an extra large turkey, you may need an additional half hour to an hour. Tent loosely with foil if starting to brown too fast.)
Notes
COOK TIME:
For an extra large turkey, you may need an additional hour. I recommend using a meat thermometer to read the internal temperature and make your life easier.
Generally, turkey needs to cook 13-15 minutes per pound.
MEAT THERMOMETER
Use a meat thermometer inserted between the breast and leg. It should read 165°F | 75°C. This is the USDA recommended internal cooked temperature of turkey.
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