Simple Roast Turkey Recipe Recipe

Many of you have tried the turkey recipe from last year. All the Instagram posts and feedback was wonderful, I am so happy you loved that recipe. This year I am sharing another one my favorite recipes, and at this point I cannot figure out which one I like more. I do like the extra crispy skin on this recipe and the extremely moist meat. Well, you guys can decide and tell me.

For those of you that are afraid of baking a turkey, just keep in mind, you are dealing with a huge chicken, so the size is the only obstacle. Nothing complicated about it, the cooking time is longer and you may have to pick up more weight, that means you will build more muscle, right? If you follow this recipe, step by step, I can promise you, you can easily impress people.

BTW - guys, there is a great giveaway that's coming up after this. It will help you with baking a turkey, so keep an eye out.

Serving size:
12
servings
    • 3
    • Sticks of Butter
    • 5
    • medium Carrots
    • 1 quart
    • Bullion; beef, turkey or chicken
    •  
    • Salt & Pepper; to taste
Prep
25 min
Cooking
3 hr 20 min
Ready in
3 hr 45 min
Simple
Challenging

Instructions 

Dice herbs, I used dill, press garlic into a medium size bowl. Add pepper and any other herbs of your choice, I also used dry parsley.
Into the herb mixture add softened butter, stir to combine everything together.
Place 70% of the mixture into a plastic bag, try pressing all of it into the bottom of the bag, forming a log shape.
In a large baking dish, place clean, diced into chunks carrots and celery. Pour chicken bullion on the veggies, this will add a great flavor to the turkey and will create an incredible base for gravy. If you have a wire rack that fits on the bottom of the tray, place that inside.
Rinse turkey and pat dry it with a towel. Place turkey inside the baking dish. Using your hand, lift skin away from the meat, on breast and the leg areas, do it carefully not to rip the skin.
Stuff the lifted skin with butter that has been cut into coin shapes. Remainder of the butter, place on the inside. Season the turkey with some addition salt at this point. Tie the turkey legs together, using a twine.
Stuff the turkey with two onions that have been cleaned and cut in half. Apply leftover butter on top of the turkey. Bake turkey at 350F for 3-5 hours, depending on the size, see notes below. Turkey doesn't need to be covered; because off all the bullion and the butter, it will be perfectly moist. You can place a foil over the top of the turkey to prevent it form browning too much.
Serve turkey right away, while still hot. Leftovers can easily be reheated or used in another recipe, there is a post for you with ideas on that. Keep all those juices on the bottom of the pan, to use for gravy (recipe coming up).
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