peggy's thanksgiving turkey 2012
(1 rating)
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I've only been using herbs the past year..I'm loving it. We don't do turkey very often but I have to say this one was soooo tasty and moist...my husband said he thinks it was the best one he's ever had!!! I wish I had thought to take a picture but we were 3 hours later eating than what I thought I would be serving that I didn't even think about a photo. Let me say the turkey was a beautiful light golden brown with herbs sprinkled all over it. Try it this way or share with me how you seasoned yours. Last year, I mixed herbs in butter and put it under the skin but this was easier & tastier
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(1 rating)
yield
serving(s)
method
Bake
Ingredients For peggy's thanksgiving turkey 2012
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butterball turkey
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olive oil, extra virgin
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rosemary sprigs
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italian seasoning
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thyme, dried
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salt
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pepper
How To Make peggy's thanksgiving turkey 2012
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1Wash turkey in cold water, pat dry.
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2Rub turkey down with extra virgin olive oil
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3Sprinkle italian seasoning, thyme, salt, pepper all over turkey...inside cavity of turkey too!! Place sprigs of fresh rosemary inside. I also, put small sprigs at the wings and legs of the turkey. (I used 3/4 large sprigs of rosemary inside). Make sure you wash your rosemary first!
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4Follow directions on package for baking. Start baking the turkey UNCOVERED at 425 to 450 for the first 20 minutes then turn temperature down to 325 to 350 for the remaining baking time. Cover loosely with foil for the last 1/3 of cooking time. Example if it takes 3 hours the cover after 2 hours baking time. I only basted my turkey once but you want to keep it moist...which the Butterball Turkey was good and moist. Enjoy!! Let sit 15 minutes before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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