Farmhouse Oven-Roasted Turkey Method

You’ll need:

1 stick (½ cup) unsalted butter, softened

1 tablespoon Farmhouse Kitchen Garlic Magic Blend

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

Salt & freshly ground black pepper

1 lemon, halved

1 onion, quartered

1 head garlic, halved crosswise

Instructions:

Preheat oven to 325 °F.

Loosen the skin over the breast and rub the butter mixture under and over the skin. Season generously with salt and pepper.

Stuff the cavity with lemon, onion, and garlic. Tie the legs loosely and tuck the wings under.

Place on a rack in a large roasting pan. Add 1–2 cups of water or stock to the pan.

Roast for about 13–15 minutes per pound, basting occasionally with pan drippings.

If the skin browns too quickly, tent loosely with foil.

Cook until the thickest part of the breast reaches 160 °F and the thighs reach 170–175 °F.

Rest the turkey uncovered for 30–40 minutes before carving — the temperature will rise and the juices will redistribute.

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