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The day before you cook prep your turkey. Make sure to remove all the fun stuff from the turkey insides. Using your hands lift the skin carefully to allow you to place the herb mixture under the skin.
Prep all the vegetables and put in the bottom of roasting pan.
In medium saucepan add butter, Everglades All Purpose, minced shallots, minced garlic, and herbs of choice (we use Sage, Rosemary, Thyme, and a little Parsley).
Cook over medium heat till shallots and garlic are soft.
Take a couple spoonsful of the mixture and add to the vegetables in the bottom of the pan mixing them well.
Then place turkey on top of vegetables breast up
Using mesh strainer separate the butter and the herb mixture. (this is just so you can easily inject the turkey with the butter, so the injector does not get clogged with the herbs.)
Carefully inject the turkey with the infused butter.
With the remaining herb, shallot, garlic mixture place some of it under the skin of the turkey then place the remaining on the outside of the skin.
Give a good sprinkle of Everglades All Purpose to the outside of your turkey.
Place in fridge uncovered overnight.
Preheat oven to 350 degrees
Once oven is preheated place turkey in oven on bottom rack.
Depending on how large your turkey depends on the amount of time it will take to cook. Ours was a little over 18 lbs and it took about 4.5 hours.
We also believe in basting so about 4 different times we carefully spooned some of the liquid from the bottom of the roasting pan on top of the turkey.
When correct temperature is reached remove from oven and let rest before slicing. ENJOY!!!
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