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