Southern Roast Turkey
We're cooking well. This southern turkey might be a bit on the spicy side, but it's hands down one of the most flavorful birds you'll ever experience.
Ingredients
- 1 small onion cut in quarters
- 1 medium carrot, cut into 1-inch pieces
- 1 Turkey
- 1 celery rib, cut into 1-inch pieces
- 3 cloves garlic, cut in half
- 1 teaspoon(s) seasoned salt
- 1 1/2 teaspoon(s) dried thyme, crushed
- 4/25 ounce(s) dried rosemary
- 1/2 teaspoon(s) garlic powder
- 1/4 teaspoon(s) rubbed sage, crushed
- 1/4 teaspoon(s) pepper
- 1/4 teaspoon(s) cayenne pepper
Instructions
- Wash turkey and pat dry with paper towel.
- Fasten neck skin to back with toothpicks or skewer.
- Fold wings across back with tips touching.
- Combine onion, carrot, celery, and 3 cloves garlic in bowl.
- Combine seasoning salt, thyme, rosemary, garlic powder, sage, pepper and cayenne.
- Rub turkey cavity with half of the seasoning mixture.
- Fill cavity with vegetable mixture.
- Tuck drumstick under band of skin at tail or tie together with heavy string.
- Place breast side up on rack in shallow roasting pan.
- Brush turkey with olive oil or melted butter.
- Sprinkle seasoning over entire turkey.
- Insert meat thermometer so the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone.
- Roast the turkey at 325 degrees.
- The most reliable method for determining when a turkey is done is by using a meat thermometer.
- The turkey is done when the temperature reaches 180 degrees to 185 degrees in thigh (juices should be clear, not pink, when thigh muscle is pierced deeply); 170 degrees to 175 degrees in the thickest part of the breast, just above the rib bones.
- Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.
Nutrition
Calories: 7292.99kcalCarbohydrates: 22.4gProtein: 1091.01gFat: 282.32gSaturated Fat: 82.34gCholesterol: 4155.08mgSodium: 5529.12mgFiber: 4.64gSugar: 6.29g
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