Drunk Turkey 2nd half

 (i.e., 450°F for the first few minutes, then 350°F until it's done) The golden rule is about 24 hours of thawing for every 4 to 5 pounds 165 °F A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325 degrees F. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels. Place turkey, breast side up, in large roasting pan. Butter up massage over turkey 🦃

Step 2

In small bowl, (brine that has been infused for 3 days before using for basting) combine dried rosemary, chives, 2 teaspoons sea salt. rub remaining herb mixture all over outside of turkey. , apple in body. Bast ever time turkey begins to dry out in oven

Step 3

Cover turkey with loose tent of foil; roast 2 1/2 hours. Remove foil, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes. Listen for sizzle to continue basting

Step 4

When turkey is brown, carefully lift from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil to keep warm.