You are here
- 22lb Turkey
- A bundle of herbs: sage, thyme, rosemary (keep extra rosemary on the side to lace)
- 2 Oranges, sliced
- Melted butter
- Pomegranate seeds (for garnish)
Preheat your oven to 375°F. Prep the turkey by draining any excess juices and pat dry with a paper towel. Thoroughly clean both the inside and outside. Once clean, stuff the inside with the herbs and sliced oranges. Lace the extra rosemary through the flesh to hold the turkey closed. Place the turkey breast-side up on a rack within the roasting pan. Tie the legs shut with cooking twine. Generously salt the body of the turkey, pour melted butter on top and rub it into the skin with the salt. Insert an oven-safe meat thermometer into the lower thigh of the turkey, without touching the bone. Cover lightly with tin foil and place the roaster into the oven. The general rule of thumb is to cook the turkey for 20 minutes per pound, or until the thermometer reads 180°F in the thigh and 165°F in the breast meat. Remove the tin foil during the last half hour of the cooking time to allow the skin to brown. Garnish with pomegranate seeds and rosemary. Let the turkey rest 15 to 20 minutes before carving. Serve and enjoy!