MARK YOUR CALENDAR!

RUB CLEAN TURKEY WITH FRESH HERB BUTTER (inside cavity and outside and put in refrigerator over night to marinate)

Herb Butter Rub Ingredients :

2 CUPS OF SALTED BUTTER (room temperature)

1 cup of  fresh parsley (chopped up)

1 fresh whole garlic (chopped up)

4 sprigs of fresh thyme (chopped up)

4 sprigs of fresh rosemary (chopped up)

4 sprigs of fresh sage (chopped up)

(If you can't get them fresh, dried seasonings will be fine) 

1 tablespoon smoked paprika

1 tablespoon onion powder 

1 tablespoon "adobo" seasoning 

salt & pepper to taste

STUFFED TURKEY CAVITY  ON THE DAY OF COOKING

2 stalks celery 

1 onion (cut in quarters)

1 orange (cut in quarters)

1 lemon  (cut in quarters)

1 apple (cut in quarters)

CHICKEN BROTH ON THE BOTTOM OF THE COOKING PAN with

additional veggies per your choice and space allowed.

OUR TURKEY WAS 18 POUNDS;

BAKE (covered with foil) at 350 degrees for 5 hours. (15-20 minutes per pound because oven varies)

Turkey is fully cooked when internal temp reaches 165 degrees F. Insert the thermometer in between the leg and breast for accuracy which is the thickest part of the turkey without hitting a bone.

UNCOVER the turkey and broil on  HI  and keep a close watch for browing the skin for 30-40 minutes to even out the desired  golden roast  skin. ( cover high areas of turkey with foil to prevent burning on breast or any highest areas closest to the broil heat  until all areas brown to your desire.)

*** SECRET TO A TENDER & JUICY TURKEY INSIDE WHILE CRISPY OUTSIDE:

 INJECT chicken broth with a food injector to breast and legs every hour as it cooks to stay moist inside while crispy outside. Voila!