easiest turkey

[mandymarie]

this is my first thanks giving ever making a turkey whats the easiest tasty way

[Shottyz]

I made my first Turkey last year. I took a simple herb agave nectar butter compound and just rubbed it all over the turkey, on and under the skin.
Ingredients:
Butter compound: Each of the following ingredients are proportioned from ever 10lbs in the turkey
2/3 cup of butter.
1/8 cup dried Rosemarry.
1/8 cup dried sage.
1/8 cup dried thyme.
1/8 cup dried parsley.
2 tbsp cup dried granulated garlic.
(all herbs should be ran thru a spice grinder)
1/4 cup agave nectar (keep seperate)

Turkey:

1 cleaned turkey, gibblets and neck removed, do not stuff turkey.

Directions:
bring butter to room temp as this makes it easier to combine ingredients.
combine all ingredients minus the nectar in a bowl.
once everything is well incorporated divide in half place in seperate bowl.
Then combine the agave nectar with one of the divided butter.

Rinse turkey, and gently seperate the skin from the body with yoru hand being careful not to tear or remove any of the skin.
Once this is done take the butter compound that has the nectar in it and rub it all over the turkey UNDER the skin only. If you can do it with the legs also it adds to the flavor. Be generous. melt remaining butter in sauce pan.
Take the remaining unsweetened butter and rub it all over the outside of the turkey. melt remaining butter in same sauce pan.
The next step is optional but adds to the flavor.
Take a flavor injector and inject the remaining melted butter (melt more if need be) into the brest meat of the turkey. 1/4 for each side front and back of brest meat.
Roast in oven at 325 for 10-12 min per lb.
for juicier bird roast for the first 30-40min brest side up uncovered to allow the meat to firm up enough so when you turn it over it doesnt flatten out, Then turn the turkey over and cook brest side down tinted with aluminum foil until the last 40min. uncover cook for 20 more min and then turn over to get an even brown on all sides being careful the nectar may burn slightly. Internal temp should reach 165 before you take it out.
Hope this is easy enough for you.
Cheers
Shottyz

[Cassie-Jane]

This sounds so good!!
I have only done the "normal" recipe!
I will try this for Christmas

[K. Slink]

Roasting breast side down makes a huge difference in the tenderness and juiciness of the meat. Between that and brining I haven't made a dried out turkey yet (although I've had a few elsewhere-gag!)

[K. Slink]

Parsley, sage, rosemary, and thyme....Anyone remember Simon and Garfunkel....???