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I hope you enjoy this super easy and amazing recipe! It’s great for Thanksgiving or any other Special Occasion.
- 1 turkey (16-17 lbs)
- 6 Garlic Cloves
- 2 T Fresh Thyme
- 2 T Fresh Rosemary
- 1 T Fresh Sage
- Whole Black Pepper to taste
- Kosher Salt to taste
- 2 T Butter
- 2 T Extra Virgin Olive Oil
- 5 Slices of Bacon
- 1 Lemon cut in half
- 1 Small Onion cut in half
- Few Sprigs Fresh Parsley
- ⅔ C Dry White Wine (Pinot Grigio)
- 1 C Chicken Broth or Water
Preheat the oven to 325ºF
Prepare the rub.
In a mortar grind five garlic cloves together with the thyme, the rosemary, whole black pepper to taste, and plenty of kosher salt, grind them for about 2 minutes, then add in the olive oil and the butter, grind again for another two more minutes so the oil and butter will get well combined and infused with the rest of the ingredients, then set this aside for a minute.
Prepare the turkey.
Discard the giblets from the turkey. (safe them if you are making gravy). Dry the turkey with paper towels, don’t forget to also dry the inside of the turkey cavity.
If you think the turkey has too much fat or too much excess skin feel free to trim it down a bit.
Loosen up the skin from the meat, without tear the skin completely.
Rub the turkey skin with plenty of kosher salt, on all sides.
Season the Turkey:
Now rub the turkey with the Herb-olive oil mixture. Make sure to season the turkey meat, below the skin of the turkey and also season the inside of the turkey cavity and also don’t forget to season the turkey skin. You want to rub this mixture all over the turkey, on the skin, below the skin and inside the cavity.
Fill the turkey cavity with the lemon, the onion, the fresh parsley, one garlic clove and the fresh sage. Tie the legs together, and transfer the turkey to a rack in a roasting pan.
Cook the turkey.
Pour the wine one over turkey, the place the bacon slices on the turkey breast, keep the bacon in place using toothpicks, then add one cup of chicken broth or water into the roasting pan.
Roast in a 325ºF oven for about 5 hours. You are going to baste the turkey with its cooking liquid every 30 minutes.
After 3 hours in the oven, the turkey should have browned a little bit, now we are going to cover it with aluminum foil so it won't get too dark, first baste it again with it’s cooking liquid, cover it with aluminum foil, and place it back in the oven.
Just 30 minutes before the turkey is completely cooked, now raise the temperature to 375ºF, baste the turkey one last time, and place it back in the oven, uncovered for 30 more minutes at 375ºF to crisp the skin and finish cooking the turkey.
The internal temperature of the turkey should be 165ºF.
Once the turkey is done, let it stand for 15 minutes before serving it.