Thanksgiving has come and gone but our family just roasted and feasted on our turkey last evening. It seemed to take forever to thaw (that’s what happens when you buy a 21.5 pound turkey) and it finally was THE DAY we were eagerly awaiting. It was time to roast our turkey and for the first time I wrote down measurements beyond the “pinch, dash, shot” method I usually utilize because I realize not all people are “pinch, dash, shot” kind of cooks.
Next, you need to prep the turkey with the instructions found here.
And now, finally, on to the recipe for a perfectly roasted turkey.
- 1 turkey
- 1 stick (1/2 cup) butter
- 1 lemon
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon red pepper
- ¼ teaspoon black pepper or 4 grinds over the turkey
- ⅛ teaspoon ground sage
- After the turkey has been prepped, place it in your roasting pan.
- Pull the skin loose from the breast and rub half the butter under the skin, leaving lumps and bumps of butter. I cut it into tablespoons to make it easier.
- Rub the other half of butter across the breast, drumsticks, and wings of the turkey.
- Cut lemon in half and squeeze juice across top of turkey - breast, drumsticks, and wings.
- Sprinkle seasonings, spices, and herbs fairly evenly across the top of the bird.
- Bake per the directions on the bird, except if you need to cover it at any point during baking, make sure to uncover it and turn the oven up to 400 for the last 10 minutes to ensure a crispy skin.
- Let the bird rest 15 minutes before carving and serving.
In case you are wondering whats inside the turkey, I stuffed that turkey full of apple slices, shallots, garlic, mushrooms, and 2 halved lemons.