I come from a LARGE loving family, 7 siblings total and LOTS of nieces and nephews ( I lost count after 15!) Each year we celebrate the weekend before Thanksgiving as a tradition to take the pressure off of actual Thanksgiving day and less stops and places to be that day! I love to host this annual event and this year I have to say my turkeys (I made 2) came out the BEST! I added in two new “secret” ingredients that gave the ultimate mouth-watering flavor and had everyone coming back for seconds!
HERE is my recipe for the ULTIMATE HEALTHY and DELICIOUS Thanksgiving bird full of fantastic flavor!
1 (or in my case 2) 12-15lb. ORGANIC (PASTURED IS BEST) TURKEY -> Mine is from www.organicprairie.com
ORGANIC CARROT, CELERY, ONION
Secret ingredient #1– BROWN CULTURED BUTTER. Brown butter adds in a unique complex flavor. Brown butter, or beurre noisette, is widely used in restaurant kitchens to bring a rich, nutty note to dishes.(www.thrivemarket.com)
Secret ingredient #2-FRESH SAGE CUT FROM MY GARDEN
ORGANIC POULTRY SEASONING
Take your bird and rinse it well in the sink and dry. Place it breast side down onto rack in roasting pan. Stuff 5 celery stalks, 5 carrots and half an onion inside. Coat the whole turkey with lots of brown butter leaving it with a good layer on top.
Next, sprinkle sea salt to cover all areas and also a little pepper. Generously go over the bird with poultry seasoning be sure to get the wings to! Lastly stuff a few leaves of sage inside and tuck a few in around the turkey legs and wings. Take one last big scoop of brown butter and stuff inside. Pour 2 cups stock in bottom of pan. This will help with collecting all the drippings and bits when done to make a good gravy!
Cover and Roast at 350 for 3.5-4 hours basting every hour (scooping juice dripping from bottom over top). Turkey is done when it reaches an internal temp of 165 degrees (use a meat thermometer to be sure).
Let sit and cool for an hour and then carve! Enjoy