Best Ever Moist Tender Roast Turkey
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Best Ever Moist Tender Roast Turkey Author: April Ozbilgin Best Ever Moist Tender Roast Turkey Author: April Ozbilgin Best Ever Moist Tender Roast Turkey Recipe Type : Main Cuisine: American Author: April Ozbilgin Best Ever Moist Tender Roast Turkey
Ingredients
  • 22 pound Turkey (I prefer Butterball), fresh or thawed
  • 1 Onion, peeled
  • 2 Lemons, quartered
  • 6-8 Celery Stalks
  • 6 Carrots
  • 3-4 Tablespoons Vegetable Oil
  • 4 Tablespoons Butter, softened
  • 3 Tablespoons Salt
  • ½ Teaspoon Black Pepper
  • 2 Tablespoons Paprika
  • 1½ Tablespoon Ground Sage
  • 1 Tablespoon Poultry Seasoning
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Remove Turkey from packaging.
  3. Remove the giblets and set aside for making the gravy.
  4. Rinse the bird and thoroughly dry with paper towels.
  5. Peel the onion and quarter the lemons.
  6. Wash the carrots and celery and place in the bottom of a roasting pan.
  7. Mix the salt and spices together.
  8. Sprinkle ¼ of the spice mixture over the softened butter and mix well.
  9. Pull the skin back from the turkey breast and evenly distribute the spicy butter mixture over the breast. Press the skin back down.
  10. Rub the turkey with cooking oil and sprinkle on the rest of the spice mixture.
  11. Next, place the turkey on top of the celery and carrots.
  12. Cook the turkey for 30 minutes at 350 degrees.
  13. Lower the heat to 325 and cook until done. For a 22 pound bird this should be 3 - 3½ hours.
  14. If the turkey starts getting too dark, cover with heavy duty aluminum foil. Poultry should register 160-165 in the thickest part of the meat when done.
  15. Remove from oven and let rest 30 minutes before carving.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2016/11/best-ever-moist-tender-roast-turkey.html