It’s Turkey Day!
This recipe is courtesy of Brian Flannagan, of a friend of ours here in Michigan. It is phenomenal. I will never try a different turkey recipe for our Thanksgiving Dinner again. This is deliciously flavorful and moist. We love it!
Rosemary & Garlic Thanksgiving Turkey
submitted by Erin ~ The Sisters Cafe
6 cloves garlic
1 pkg fresh rosemary (sold for $2 at my grocery store)
1 ½ T. salt
1 ½ -2 tsp pepper
¼ c. olive oil (about)
Thaw turkey according to package directions. Use any brand of turkey.
Create a rub by combining pressed garlic, ripped leaves from rosemary sprigs, salt, pepper, and just enough oil to create a paste that is not too runny. There should be about 1/2 cup of the rub.
Starting with the turkey breast at the cavity opening, loosen the raw skin away from the meat by pushing your fingers under the raw turkey skin and breaking it away. Continue working the skin away from the meat until both sides of the breast area, as well as the top of the thighs are separated. With a tablespoon or two of the rub in your palm, massage the rub over a section of the turkey (under the skin). Repeat until all the meat has been seasoned with the rub. Use a little of the same rub to season the walls of the turkey cavity as well. (You may still bake stuffing inside the turkey if you plan to.)
Place turkey on the rack in a roaster pan, breast side up, uncovered, on the lowest rack of the oven. Cook at 425° for 1 hour. (It also works without a rack in your roaster, but the rack keeps it from sticking and from stewing in the juices.)
After one hour, lower the temperature to 325°. Cover loosely with tinfoil (crimp tinfoil around edges loosely), and roast for another 1 – 1 ½ hours. Check after 1 hour. The turkey is ‘officially’ cooked when the meat thermometer (pushed into the breast meat at the thickest spot) reaches 170°. Some people think the meat texture, though juicy and flavorful, seems undercooked at 170°, so if you like your turkey cooked a little more, wait another 15 to 30 minutes and check again. Remove from the oven when the internal temperature of the turkey breast is 175°. Cover with tinfoil for 30 minutes before carving.
Plan on about 2 ½ to 3 ¼ hours to roast the turkey.