Ingredients: |
Ingredients: 3/4 C butter, softened 11/2 tsp.poultry seasoning 2 T. garlic herb sauce mix (Knorr) 11/2 tsp. crushed garlic 1 (32 oz.) bag celery and carrot sticks 2 lg. onions, diced 1 32 oz. container chicken broth 12 lb turkey 1 T salt 1 T. pepper 3 (3/4 oz.) fresh herbs (sage, thyme and rosemary) 1 lemon, thickly sliced
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Directions: |
Directions:Preheat oven to 450º In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix and crushed garlic. Use a fork and mix together until combined. Cover and put in the refrigerator for 15 to 30 minutes. Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside. Rinse the thawed turkey and pat dry. use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of skin and season with salt and pepper. Stuff the inside of the turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hr., then baste with pan juices every 20 minutes until thigh temperature registers 180 degrees F, about 3 hours |