SOUL GOOD TRADITIONAL TURKEY RECIPE

Roasted Herb Butter Turkey 

Hello there....

Thanks for stopping by!! I know it can be frustrating or down right nerve wrecking to be the one handling the Turkey... But with my help... I will guide you through the process. Below you will find out how to make the JUICIEST and MOST FLAVORFUL Butter and Herb Turkey recipe that I offer. 

First and foremost, I start with a good thick Butterball Turkey. Pick one that is completely frozen to ensure that it meets Food Safety regulations. Make sure to check the expiration date and that the turkey doesn't have any odor. If it feels un-thawed, soft, or has a foul smell.... FIND ANOTHER TURKEY.

Second, this is very important.... YOUR TURKEY MUST BE THAWED COMPLETELY prior to cooking or else it will not cook thoroughly. The best way to thaw a turkey is to keep it refrigerated for 2 days prior to cooking. If you plan on cooking your turkey on Thanksgiving... put it in the fridge 2 days before to ensure that it will be thawed in time. If your turkey still feels or looks frozen, let it sit in a well cleaned sink, in enough warm water for an hour or so to make sure that it is thawed. THIS IS THE MOST IMPORTANT PART or nothing you do will make that turkey taste good and it WILL NOT cook through.

Next, when cooking your turkey... TRY AS HARD AS YOU CAN to keep the oven from opening and closing (unless basting). When you release the heat from the oven, you are causing the temperature to drop significantly. Which will take moisture out of the oven, out of your turkey and  the turkey will take longer to cook.

Also, if you have a ROASTING PAN, use it... fill the pan with Celery, Onions and Carrots and 2 cups water to cover the vegetables. The steam from this mixture will soak into the turkey allowing even more flavor and help moisten the bird. If you don't have a Roasting pan a regular pan will do... just use 2 cups water and add the vegetables. Sit the turkey on top of the vegetables and this will work just fine. 

And if you can, INVEST IN AN INJECTOR! They are about $5-7 at Target or Walmart. Fill them with melted butter and crushed garlic. Makes the flavor that much better.

Lastly... I usually cook my turkeys upside down. When I do cook them Breast side up, they are still delicious (as long as you baste it). The upside down method is PHENOMENAL however. This method makes the turkey RIDICULOUSLY juicy and SUPER FLAVORFUL. The recipe below is for the upside down method.   Enjoy and have a HAPPY THANKSGIVING!!

                  soul good                           ROASTED herb butter turkey   

INGREDIENTS

• 2 sticks of butter, room temperature
• 2 cups of each: Whole Baby Carrots, Cut up Onions (not chopped), Celery in halves
• 1 tablespoon each chopped fresh rosemary, sage, and thyme (seasonings will work as well)
• Half Cup of Chopped or Mashed Garlic or Garlic paste 
• 1 Whole Turkey (about 12 pounds or so), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for dressing, if desired)
• Paprika, Garlic Salt, Celery Salt, Onion Powder, Salt & Pepper

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees with rack in the lowest position. Remove giblets from thawed turkey and set aside (to use for dressing). Make garlic herb spiced butter: In a small bowl, mix together 1 stick of butter with chopped herbs, mashed garlic; season mixture generously with 1 teaspoon of garlic salt, salt and pepper.

2. STEP 2

   Prepare the Turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb garlic butter under the skin and on top of skin all over. LIGHTLY sprinkle top of skin and under skin with paprika, garlic salt, pepper, onion powder and celery salt covering the breast, drumsticks, wings and inside of the turkey.
3. Close up the skin with skewers or trussing needles or just firmly secure the skin back in place. Pack the turkey with Carrots, Celery and Onions to the inside cavity until filled. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking. Turn turkey over carefully; Add 3 tablespoons of butter to bottom side of turkey and lightly sprinkle with seasonings. This ensures that the seasonings melt into the bird. Bend wing tips underneath bird so they stay in place.  *Note, I add the stuffing ONE HOUR before the turkey is finished (removing the vegetables) so that it does not dry out the turkey.

4. STEP 3

   Add celery, onions, carrots, and 2 cups water in a large roasting pan. Spread out evenly. Set roasting rack over vegetables in pan or sit turkey on top of vegetables and water.

5. STEP 4

   Lift Turkey onto rack Cover turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.

6. STEP 5

   Open stove and remove the turkey (to turn it over). Remove foil; raise oven heat to 400 degrees. WITH KITCHEN GLOVES; GENTLY, SLOWLY AND CAREFULLY turn turkey over. TAKE YOUR TIME AND USE HEAT RESISTANT GLOVES!!  Baste the turkey with drippings from pan. Remove vegetables, if desired to add your dressing. Return to oven and continue roasting, uncovered, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Cover with foil if turkey browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

Upside Down Process

Buttered Turkey Upside Down

Soul Good Roasted Herb Butter Turkey

HAPPY TURKEY DAY

CHEF TALING

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