Speaking of turkey and Thanksgiving Dinner… why is it that we only have turkey once or twice a year? This year I am totally stocking up while they are cheap so that I can have them in the freezer to make at other times during the year. When turkey tastes this good I don’t want to limit it to just once or twice a year and you won’t either. So, stock up, make this recipe and then make it again! You’re going to love it and so will your family and friends.
For this recipe you are going to need a good Injector, Meat Thermometer and twine. I’ve linked those that are similar to what I use here.
**This recipe is part of a 12 dish Thanksgiving feast put together by myself and 11 other fabulous bloggers!**
CLICK HERE TO VISIT ALL 12 DISHES IN THE MIX IT UP THANKSGIVING GIVEAWAY AND ENTER TO WIN!
Ingredients
- 1 stick of butter, melted
- 1 tablespoon cayenne pepper
- 1 tablespoon seasoning salt
- 1 tablespoon garlic powder
- 2 sticks butter, softened
- 1 cups fresh parsley, chopped
- 1 small head garlic, peeled & minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 whole turkey - approx. 15 lbs.
- 1 head celery, cleaned & cut in 2 inch pieces
- 1 cup fresh parsley, chopped
- 1 recipe Cayenne Butter Injection
- 1 recipe Herb Butter
Instructions
- Combine all ingredients in a blender and mix well. Using a blender or electric mini chopper will ensure that the seasonings are well blended and as fine as possible so that the injector does not clog as easily.
- If your syringe does become clogged just take it apart and rinse with hot water to unclog.
- Combine softened butter, 1 cup parsley, garlic, salt and pepper in a bowl and mix well.
- Preheat oven to 275 degrees.
- Remove the neck, gizzards and liver from the turkey. Typically there will be parts in both ends of the turkey so make sure you remove it all.
- Rinse the turkey and then pat it dry.
- Fill a large syringe with the cayenne butter recipe and inject the turkey in the breast, thigh, back, wings and legs. You should poke the injector firmly down into the meat at least 1/2 way to ensure that it penetrates thoroughly.
- Place a spatula between the skin and the meat on the breast of the turkey and carefully lift the skin on as large of an area as possible. Using your hands spread the herb butter under the skin.
- Stuff chopped celery and 1 cup of fresh parsley inside of the cavity.
- Tie the turkey legs together with cooking twine.
- Place the turkey on a roasting rack in your roasting pan.
- Tent a piece of foil over the turkey.
- Cook at 275 for about 2.5 hours or 10 minutes per pound, basting halfway through.
- At the end of the 2.5 hours baste the turkey again and bump the heat up to 350. Remove the foil and continue to bake for approximately 45 minutes or until a thermometer inserted into the thickest part of the thigh reaches 165 degrees. *Make sure not to hit the bone when inserting the thermometer and testing temperature.
- Allow the turkey to rest for 30 to 45 minutes before carving.
About Tammy Northrup
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