WITH GRAVY

ROASTED TURKEY

...It was the BEST turkey we’ve ever had. The only recipe we’ll use from now on.

- Katey

Butter

+

Soy Sauce

+

Lemon

+

Onios, Carrots and Celery

+

Garlic

+

INGREDIENTS

Broth

+

Rosemary, Thyme and Sage

+

Turkey

+

Salt

+

Black Pepper

+

The best thing to do to guarantee a juicy turkey is to brine the turkey before roasting it.

1

In a small saucepan over low heat, melt the butter, add the garlic and soy sauce.

2

Season the cavity of the turkey with salt and pepper, and stuff it with the aromatics.

3

Pour some of the melted flavored butter under the skin, and brush the remaining all over the turkey.

4

Roast the turkey uncovered, breast side down for 1 hour. Then flip it. Roast, basting the turkey every hour.

5

Remove from the oven and rest for about 15 minutes before carving.

6

For this turkey gravy recipe, I make turkey broth from the neck and giblets.

7

Serve and enjoy!

You can safely remove the turkey from the oven when the internal temperature checked in the thickest part reaches 160 degrees Fahrenheit as the temperature will continue to rise while the turkey rests.

Tips from the chef