Thanksgiving Turkey

Name: Thanksgiving Turkey
Total time: 18000 s
Yield: 9 people
Cuisine: British
Ingredients: 4.5 kg turkey; 1 , peeled and quartered Onion; 1 Italian parsley; 1 pack Bacon; 1 , quartered Lemon; 1 , quartered Apple; 21 g (0.75 oz) Fresh rosemary; 21 g (0.75 oz) Fresh thyme; 21 g (0.75 oz) Fresh sage; 227 g (1 cup), softened Unsalted butter; 5 g (1 tsp) Salt; 2.5 g (1/2 tsp), freshly ground Black pepper; 6 –8 cloves, minced Garlic; as needed Fresh chopped herbs

cudi @cook_3224060

Ontario

4.5kg turkey
5hrs
325F

cudi @cook_3224060

Ontario

4.5kg turkey
5hrs
325F

Saved

Ingredients

5hrs

9 people

4.5 kgturkey
1, peeled and quartered Onion
1Italian parsley
1 packBacon
1, quartered Lemon
1, quartered Apple
21 g (0.75 oz)Fresh rosemary
21 g (0.75 oz)Fresh thyme
21 g (0.75 oz)Fresh sage
227 g(1 cup), softened Unsalted butter
5 g (1 tsp)Salt
2.5 g(1/2 tsp), freshly ground Black pepper
6–8 cloves, minced Garlic
as neededFresh chopped herbs

Saved

Steps

5hrs

1

Thaw turkey in fridge (24 hrs per 5 lbs). Bring to room temp 1 hr before roasting.
2

Preheat oven to 325°F (163°C). Adjust rack to center.
3

Mix butter, garlic, salt, pepper, and some chopped herbs for herb butter.
4

Remove neck/giblets. Pat turkey dry. Season cavity with salt and pepper.
5

Stuff cavity with lemon, onion, apple, and leftover herbs.
6

Loosen skin over breasts; spread some herb butter underneath.
7

Tuck wings under. Place turkey on rack or veggies in roasting pan.
8

Place bacon on the breast of the turkey
9

Soften remaining herb butter and brush over turkey, legs, and wings.
10

Roast 13–15 min per lb, until internal temp is 165°F (74°C). Reference: 4.5kg turkey took 5hrs.
11

Cover breast with foil once golden to prevent overcooking.
12

Rest turkey 20–30 min before carving.