Figure 1½ LB per guest for Turkey weight
Seasoning Butter Mix
- 2 Sticks of Butter
- 2 Cloves of Garlic grated
- Fresh Sage
- Fresh Rosemary
- Fresh Thyme
- Fresh Parsley
- Tony’s Seasoning
Mix all and set aside
Trim defrosted Turkey. Rub Turkey in and out with light amount of Toney’s and Black Pepper. Lift skin and rub Seasoned Butter Mix under skin. Reserve some to rub the outside of skin and whole Turkey.
Rough cut Carrots, Celery and Onion. Peel Garlic. Quarter Lemon.
Place portions of Vegetable Mix in cavity of Turkey.
Place remaining Vegetable Mix in bottom of roasting pan with Chicken Stock.
Place Turkey on cooking rack in roasting pan. Preheat oven to 325.
Cook for 2 hours. Begin basting at 2 hours. Baste every 30 minutes after 2 hour mark. At 2 hour mark check the brownness of the skin. If skin dark enough tent with aluminum foil. Cook another 1½ hours basting every 30 minutes. Check temperature in thigh and breast. Done temperature is 165 degrees in breast and 180 degrees in thigh.
Rest Turkey for at least 30 minutes before carving