Posted inRecipe

How To Cook The Perfect Juicy Turkey

When it comes to celebrating Thanksgiving, the Juicy Baked Turkey Recipe is not only a culinary delight but also a health-conscious choice. Packed with lean protein, essential nutrients, and antioxidant-rich herbs, this recipe allows you to savor the festive season without compromising on your well-being. So, go ahead, indulge in the deliciousness of this turkey dish, knowing that you’re not just satisfying your taste buds but also nourishing your body with wholesome goodness.

Ingredients:

  • 10 lb turkey (ensure it’s at room temperature)
  • Carrot, celery, onion, lemon
  • Rosemary and thyme
  • Room-temperature butter
  • Minced garlic
  • Injectable butter (Tony Slash Year’s)
  • Seasonings: Adobo, Creole, onion powder, garlic powder, paprika, ground black pepper
  • Olive oil

Instructions

Infusing Flavor:

Start by mixing finely chopped Rosemary, Thyme, and garlic with butter until smooth. Carefully insert this butter mixture underneath the turkey skin, focusing on the breast to ensure a juicy outcome. For an extra burst of flavor, use injectable butter to saturate the turkey, creating a saucy and succulent result.

Stuffing and Seasoning:

Stuff the turkey with lemon, celery, carrots, onions, Rosemary, and Thyme. This aromatic combination enhances the overall flavor, making your turkey incredibly Herby and flavorful. Mix Adobo seasoning, Creole seasoning, onion powder, garlic powder, paprika, and ground black pepper for a robust seasoning blend.

Preparing for the Oven:

Drizzle olive oil over the turkey, ensuring to rub and season generously. Don’t forget the back of the turkey, which can be used later to make a flavorful stock. Transfer the turkey to a baking dish, cover it with foil to prevent burning, and bake at 325°F for approximately 3 hours.

Finishing Touches:

Allow the turkey to rest before serving to ensure maximum juiciness. The result is a perfectly cooked, flavorful, and aromatic Thanksgiving centerpiece that your guests won’t forget.

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