Simple Roast Turkey

It's hard to believe it's turkey time again, y'all, but it is that time of year

Our Thanksgiving meal is one of the most important meals that we'll serve for the whole year

And I'm going to share with you a simple roasted turkey. Mommy, what's up

Hey, my angel. Oh, thank you. Have a good time with Papa

Thank you for my flowers. All right, I've got a 12-pound turkey here

and I'm going to start by seasoning up his cavity because you want to make sure that your bird

is good and seasoned inside and out. So a little salt, a little pepper

and then we're going to just season him up all on the outside

because this skin is gonna get nice and crispy. And I'm gonna just fill his little cavity with some onions

We don't have to worry about peeling it or doing anything like that

because we're gonna take all this out when we go to carving And the garlic cut it straight into skin and all goes right in there And I gonna make sure I get it up as high as I can

Ooh, that almost came out his head. Or where his head used to be

And all these things that we're putting in there just gonna permeate that turkey

Now because my bird might allow his legs to open, I'm gonna prevent that by tying his little legs together

because I want him to stay nice and tucked. Now, we've got to have some kind of fat

to rub into that skin on that turkey so it'll crisp up and have lots of flavor

And I'm going to do that by taking a stick of butter. Well, maybe a stick and a half of butter

All right, I'm going to chop up about two tablespoons of fresh rosemary

Just mince it up as fine as you can. And to me it very important for that beautiful delicate turkey meat for it to receive fresh herbs Not dried I gonna pull out some parsley and then I also got some fresh thyme in here Look at this

This is actually from my garden, y'all. And if you wanted to do this the real fast way

you just put that in that smaller food processor, whiz it a couple of times

and you would have the perfect size fresh herbs. So we've got our parsley, our fresh rosemary

and our fresh thyme to about one and a half sticks of real butter, no margarine

Yes, look at that beautiful butter. It tastes fabulous. So I'm going to take this seasoned butter

Oh. And then I rub that bird down, because this is going to melt

Look at it on that leg. This bird has the prettiest legs in town

Not a hair on them. Unlike mine. Now we're going to roast this bird

at 375 uncovered and we gonna cook it 18 minutes per pound This is a a 12 turkey so we looking at about three and a half hours And I keep melted butter on my stove so that I can

constantly baste him while he's cooking, because you want to make sure that you keep that breast

nice and moist. Now this is what the finished bird looks like

He is beautiful. Now to carve our bird, we're just gonna cut our legs loose

And I like to just pull the thigh and the leg down. And I make one slice this away

horizontal. and then I come in vertically and slice down just like that

Look at that beautiful, perfectly roasted turkey, and it's perfectly yummy

So stay tuned to this network, y'all, and if this is not the way you want to cook a turkey

I'm bound to have the way that's perfect for your table