Ingredients
Method
- Preheat oven to 450F
- Refrigerate turkey for three days before cooking. It makes turkey tender and flavorful
When you want to prepare turkey, leave it at room temperature before roasting. Pat dry with a kitchen towel so that all spices remain stick to the surface of the turkey bird
- Take softened butter in a bowl, add salt, pepper, crushed garlic, lemon zest, lemon juice, basil, chopped parsley and mix well until all well combined
- Discard the giblets from the turkey cavity. Season with salt and black pepper
- Fill the cavity with your chosen fruits and vegetables. I used carrots, onions, celery, fresh thyme leaves, lemons, and crush garlic. You can also add apples and cranberries if you like.
- Tie the turkey legs with a string. Tuck the wings under the turkey bird body.
- Place turkey in a large baking tray or roast turkey tray. Drizzle some olive oil. And it's ready to go onto the oven
Notes
- Turkey breast becomes dry when cooking for a longer time.
- To keep it moist, we loosen the breast's skin from both sides with the help of the hands.
- Then stuff herb butter underneath on the upper sides of the breast. Do carefully, and skin must be intact.
- Stuff half of the herbed butter into the open space under the skin.
- Start gently massaging the herbed butter so that the breast is covered evenly.
- Apply remaining butter on the upper surface of the turkey bird, legs, and wings.