My Perfect Turkey Recipe

Updated at: Thu, 17 Aug 2023 10:35:46 GMT

Step 1

Combine Softened butter, oil and dry seasonings in a bowl and set aside.

Step 2

On a wire rack over a pan, generously salt rub the entire skin of your thawed and patted dry turkey. Place in the refrigerator at least 10 hours.

Step 3

After dry brining your turkey. Carefully use you hand to separate the skin from as much of the meat as you can.

Step 4

Add a thin layer of your butter mixture between the skin and meat.

Step 5

Use the remainder of the butter mixture (if any) to the empty cavity of your bird.

Step 6

If you choose to, stuff your chapped vegetables and fresh herbs inside the bird. *This recipe is NOT for a stuffing filled bird*

Step 7

Lid or aluminum foil tent your turkey.

Step 8

Bake at 350 degrees for 11-12 minutes per pound. Or until you reach a 140 degree internal temperature.

Step 9

Remove your bird and uncover.

Step 10

Raise your oven temp to 375 degrees.

Step 11

Return your uncovered bird to the oven for an additional 3 minutes per pound.

Step 12

Baste your bird every 10-15 minutes.

Step 13

Once time has elapsed or you have reached an internal of 160 degrees, remove bird from the oven.

Step 14

Baste several times as the bird rests for at least 10 minutes.

Step 15

Slice and enjoy.

Step 16

Happy Thanks Giving

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