Dry Goodschicken broth2 cups
table salt1 teaspoon
freshly cracked pepper.5 tablespoon
Extra Itemsdry red wine1 cup
Producefresh sage2 ounces
Proteinwhole turkey22 pounds
This is a standard recipe for a traditional Thanksgiving-style whole turkey, coated in seasoned butter and roasted in the oven. It leaves space for you to play around with your own seasonings if you wish, but keeps the old-school vibe alive.
- Preheat the oven to 350* and line a large roasting pan with tin foil.
- Rinse the turkey under cold running water, and pat dry.
- Finely mince the sage and melt the butter.
- Whisk together the butter, salt, pepper, until the salt has dissolved, and then stir in the sage.
- Pour the chicken stock and wine in the bottom of the pan.
- Place the turkey in the roasting pan and use a barbecue brush or spoon to completely smother the turkey, inside and out, with the butter mixture.
- Tent a large sheet of tin foil on top of the turkey to prevent the skin from drying out during roasting
- Place the turkey in the oven and roast. Every 30 minutes or so, remove the tented foil and baste the entire turkey, then replace the foil.
- About 30 minutes before the turkey is done, remove the tin foil tent and discard. Baste the turkey and continue to cook for another 30 minutes. This last blast of heat on the bare turkey will brown the skin and crisp it up prior to service.
- Remove the turkey from the oven and let rest another 20 minutes or so before carving. This helps the turkey stay juicy!
Prep it for later:
1. Mince the sage and mix with the butter, salt, and pepper according to the instructions in Step 4. Transfer to a resealable container.
Butter and sage mixture will store for up to 2 weeks in the fridge.
1 container of mixed butter, sage, salt, and pepper.
Prepare from prepped:
1. Thaw the butter mixture as necessary.
2. Preheat the oven to 350*F and line a large roasting pan with foil.
3. Continue following the instructions in Steps 5-10.