Deliciously moist and tender turkey, perfect for Thanksgiving or holiday celebrations. See traditional smoker or roasting recipes for times, temps, etc. For best results with ANY turkey whole lean bird, it’s always a good idea to brine for 24 hours minimum prior to preparation and cooking.
Ingredients:
4 Cloves garlic
3 TBSP Chopped parsley
2 TBSP Chopped thyme leaves
1 TBSP Chopped rosemary
2 Scallions, chopped
20 lb Whole, preferably fresh, organic turkey
Salt, pepper, garlic powder, or other seasonings to taste
or use your favorite prefab turkey rub
3 TBSP Extra virgin olive oil
Directions:
Brine turkey as preferred. Preheat oven or smoker to 400 deg F, for minimum of 15 minutes. Prepare all fresh herbs and scallions with a fine chop until a paste forms. Set aside.
Spatchcock turkey to remove backbone. If you don’t know what that is, it’s definitely worth a web browse. Open bird, split breastbone to spread flat so bird roasts evenly.
Season the entire inside generously with half preferred rub. Rub ½ herb paste into bird and drizzle with olive oil. Flip bird and season generously with remaining rub and herb paste.
Place turkey directly on the grill or oven and cook for 30 minutes (generally).
Reduce temp on grill to 300 deg F and cook for an additional 3-4 hours or until internal temp reaches 160 deg F into the breast.
DO NOT SKIP THIS PART: Allow the bird to rest for 20-25 minutes before carving.
Suggested Mains:
Thanksgiving Mashed Faux-Tatoes or Cauli-Stuffing
