Holiday Turkey

I needed to take a few days to recover from all the baking I did over the holiday! This recipe is delicious! Unlike your Mom's turkey that is probably stuffed with bread stuffing, this turkey is stuffed with apples, lemons, onions, herbs, and lathered in a herb butter! This was my second year making it for Thanksgiving and it didn't disappoint!

For this recipe you will need 11 ingredients.

Ingredients Needed:

1 butterball turkey (12-20 pounds)
1-2 onions, peeled and quartered
1-2 lemons, quartered
1-2 Granny Smith apples quartered
1 container of fresh rosemary
1 container of fresh thyme
1 container of fresh sage

For the herb butter:
1 cup (2 sticks) unsalted butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
6-8 cloves garlic, minced
fresh chopped herbs

You'll want to make sure you thaw your turkey! A good rule of thumb is to thaw your turkey in the fridge 24 hours for every 5 pounds. I had a 17 pound turkey, but took it out of the freezer and placed it in the fridge a week prior just to be safe!

Before roasting, remove your turkey from the fridge 1 hour prior to allow it to come to room temperature.

Adjust your oven rack so that your turkey will sit in the center of your oven. Preheat your oven to 325 degrees F.

While waiting for your turkey to come to room temperature, begin making your herb butter. (I forgot to take a picture of this) Combine your softened butter, minced garlic, salt, pepper, 1 tablespoon each of your fresh rosemary and thyme chopped. Chop 1/2 tablespoon of your sage. The remaining herbs will be used in your bed and for stuffing the turkey.

Next make your bed of veggies! This can be from carrots, celery, potatoes...etc. I chose to use the remaining onions, lemons, apples, and some herbs. This will act as a natural rack for your turkey and help keep the bottom from getting too soggy. It will also help add more flavor to your turkey's drippings which you'll be able to use for your gravy later on!

Remove your turkey from it's packaging. Remove the neck and giblets from the inside cavities of the bird. This part sounds gross, but the giblets are typically in a white bag underneath the back of the legs and the neck is under the breast inside the ribcage.

Pat the turkey dry with paper towels. It's recommended that you don't wash the turkey because this will just contaminate your sink. The turkey will cook at a high enough temp for a long enough time to kill any bacteria on it.

Now that your turkey is dry, set it on your bed of veggies and begin seasoning the cavity with salt and pepper. Make sure to tuck the wings of the turkey underneath. Then begin to stuff it with the onions, apples, and lemons as well as any remaining herbs.

Next, use your fingers to loosen and lift the skin above the breasts (the top of the turkey) and smooth a few tablespoons of the herb butter underneath. Microwave the remaining herb butter mixture for 30 seconds or until butter is melted. Brush the remaining herb butter all over the outside of the turkey, legs, and wings.

Your turkey is ready to roast! Roast your turkey at 325 degrees F for about 13-15 minutes per pound, or until the internal temperature reaches 165 degrees. It's recommended that you insert your cooking thermometer into the middle of the thigh and breast to reach the most accurate temp.

I check my turkey every hour to baste it and make sure the top isn't burning. Once the top reaches a nice golden color, I tent my turkey with foil to keep the breast meat from overcooking.

Allow your turkey to rest for 20-30 minutes before carving. Reserve the drippings and juice to make your turkey gravy.

*Turkey Gravy:
I used 2 packets of gravy powder, 2 cups of drippings, and about 1/4 cup of flour and heated it in a saucepan over the stove. :)