Oven roasted turkey, brined, marinated and seasoned to perfection!
Author:Tim
Ingredients
Scale
(1) 12 pound whole turkey
1/2 stick salted butter
1 tsp dried thyme
1 tsp garlic salt
1 tsp chopped rosemary
1 bottle tony chachere’s creole style butter marinade
3 celery ribs – roughly chopped
2 carrots – roughly chopped
1 yellow onion – peeled and quartered
1/2 cup white wine
1 tsp freshly ground pepper
1 TBL flour
1 lemon – quartered
2 sprigs fresh rosemary
1 extra large roasting bag
Instructions
Preheat the oven to 350 and place the rack one slot below center
Place the tablespoon of flour in the roasting bag, close and shake it to cover the inside of the bag
Arrange the vegetables in the bottom of the roasting bag and pour in the white wine. Place the turkey in the bag on the vegetables to separate it from the bottom of the bag
Carefully separate the skin from the breast with a wooden spoon or with gloved hands, then massage in 1/2 of the butter, pepper, garlic salt, rosemary and thyme on the turkey breast. Pull the skin back over to completely re-cover the bird
Massage 1/2 of the butter with salt and peppr on top of the skin of the turkey, then squeeze the lemons and place them and the juice inside the cavity of the turkey with the fresh rosemary sprigs
Close and tie the bag. Cut 5-6 one inch slits in the top of the bag to allow steam to escape
Roast until the internal temperature reaches a minimum of 165 degrees in the breast and 175 degrees in the deepest part of the thighs. This will take about 2-1/4 to 2-1/2 hours for a 12 pound, un-stuffed turkey. Use a quick-read thermometer to confirm the correct temp because food poisoning from undercooked poultry is not a joke!
Remove from the oven and rest for 20 minutes, then remove from the bag, place on a carving board and serve