Roasting a turkey is really nothing to be scared of, the key is cooking it at a low temp to avoid drying or burning. Another thing that is helpful is making an herb garlic and butter mixture and coating the outside of the turkey as well as between the turkey skin and meat. I’ve found this locks in a lot of moisture so it stays hydrated and prevents a dry turkey. Check out my video for my full cooking demo as well as full recipe details below. PS: Don’t forget to save your turkey carcass and make the most DELICIOUS bone broth!! Here’s my recipe for Turkey Bone Broth. Leftover turkey? Try my Turkey Noodle Casserole Recipe! Enjoy!

INGREDIENTS

  • 1 turkey (approx. 20lb used in my demo)

  • 3 large yams/sweet potato, roughly chopped

  • 8 large carrots, roughly chopped

  • 1 bunch of celery, chopped

  • 2 yellow onions, chopped

Herb Butter

  • 1 stick of butter

  • 1tsp sea salt

  • 1tsp black pepper

  • 1TBS thyme

  • 1TBS oregano

  • 3TBS sage

Seasoning Blend

  • 3TBS salt (2TBS Sea salt and 1TBS Himalayan salt)

  • 2tsp garlic powder

  • 2tsp onion powder

  • 2tsp paprika

  • 2tsp mustard powder

  • 2tsp oregano

  • 2tsp black pepper

  • 1tsp celery salt


  1. Preheat oven to 325*F.

  2. Prepare herb butter by blending butter, herbs, and garlic until smooth.

  3. Prepare seasoning blend by adding spices together and mixing until well combined.

  4. Pat turkey dry with a paper towel and remove innards (set aside for gravy or turkey bone broth).

  5. Gently separate skin from meat with fingers or a spatula.

  6. Use half of the herb butter mixture to coat between the skin and meat. Then, use the other half to massage over the outside of the bird so that it is well coated.

  7. Sprinkle the seasoning blend over the bird so that it is covered (don’t forget the inside cavity as well!).

  8. Stuff the inside of the bird with chopped veggies and use the remaining veggies to line the bottom of your roasting dish.

  9. Tie the legs together with butcher string and place bird on roasting dish. Try to tuck the wings behind the bird to avoid burnt turkey wings.

  10. Add 1-2C of bone broth to the bottom of the roasting dish so that it covered about 2-inches of pan.

  11. Cover bird with foil for half the duration of cooking to avoid burning, removing foil about half way through.

  12. Place in oven until internal temperature is about 165*F or roughly 18 minutes per pound.


RECIPE GALLERY