So we’re getting close…

Can you believe that Turkey Day is less than 2 weeks away?

Crazy!

So let’s rev up and get ready…

Roasting a moist and juicy bird is no easy feat.

Sure Mom made it look like a snap all those years but when you’re suddenly faced with tossing your own bird in the oven for the first time you realize that you actually have no idea how to do this!

Have no fear…

I have mastered how to create the perfect Thanksgiving Turkey.

This method delivers the perfect bird every time.

Crisp skin.

Juicy moist meat!

You barely have to carve this thing.

It pretty much does all the work for you.

Trust me…You’ll never roast another way again!

First up…

Stuff it.

No, not not with stuffing.

With lemon…

and herbs…

and onion…

and garlic…

Cut ‘em up and shove ‘em right up in there.

Next put some butter underneath the skin.

Carefully separate the skin from the breast meat and slide some pats of butter on in there.

Add in some herbs too, rosemary, sage, parsley, thyme.

Not too many, just enough for the flavor to sink in.

Trust me, you’re going to love it.

I use about 3 T or so, broken up into smaller pieces.

Leave it out to soften for an hour so, make it easier to get in there.

Sprinkle the outside of the bird with S&P and you’re ready to rock.

So let’s cook this thing.

Preheat your oven to 475 degrees.

Yup, I said it, 475.

When it’s hot and ready to go, put your bird in a covered roaster and toss it in the screaming hot oven for 20 minutes.  If you don’t have a top for your roasted just get it good and covered with some aluminum foil…I find this is key!

After 20 minutes knock back your heat to 250 degrees.

Yes, I said 250.

We’re going to slow roast this bad boy and make it super tender.

Cook the turkey at 250 for 20 minutes for each pound.  So if you have a 12 pound turkey you cook it for 4 hours, a 15 pound turkey would be at 250 for 5 hours.

This is the final and most important step.

Let your turkey rest on the counter for 20 minutes before carving.

It will continue cooking while all the juices soak into the meat.  You don’t want those yummy juices all over your cutting board, right?

After 20 minutes just to be sure you should check it with a meat thermometer.  Just stick it into the breast.  It should read 170 degrees.

That’s it, you’re all set, and now you’re a Turkey All Star!  Get ready for the perfect bird.

One word of warning.

This  method works best on birds that are LESS THAN 20 pounds.

If you have more people to feed my feeling is roast a 20 pound bird, then roast an additional turkey breast.

Or get a ham.

Or a rib roast.

Just saying.

That will satisfy them all.