Ingredients
Check only the ingredients you are missing.
Directions
Main Steps
1
Prepare the Herb Butter
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Leave the butter out for a few hours until soft and room temperature.
3
In a bowl combine:
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1 cup salted butter
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½ cup chopped parsley
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2 tbsp Italian seasoning
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1 tbsp garlic paste
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Salt & pepper
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Mix well until smooth and fully combined.
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Prepare the Turkey
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Pat the turkey dry with paper towels.
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Carefully separate the skin from the meat (especially over the breast and legs).
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Spread the herb butter under the skin, covering as much area as possible.
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Use the remaining herb butter to coat the outside of the entire turkey.
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Apply the Dry Rub
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In a separate bowl, mix:
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1 tbsp adobo
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2 tbsp Montreal chicken seasoning
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1 tbsp smoked paprika
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2 tbsp onion powder
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2 tbsp garlic powder
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2 tsp black pepper
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2 tsp rubbed sage
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Rub this seasoning mix over the entire outside of the turkey.
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Inject the Turkey
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Use the Tony Chacheres Roasted Garlic & Herb Injectable Marinade.
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Inject the marinade into the thickest parts:
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Both breasts
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Both legs
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Place the prepared turkey in a roasting pan.
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Cover and refrigerate overnight for maximum flavor.
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Roast the Turkey
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Preheat oven to 325°F.
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A 14 lb turkey cooks at 325°F for approximately 3½ hours.
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Place the turkey in the oven and roast.
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Baste every 30–45 minutes with the pan juices.
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Turkey is done when the internal temperature reaches:
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165°F in the breast
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175°F in the thigh
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Rest and Serve
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Remove from the oven and let the turkey rest 20–30 minutes before slicing.
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Serve juicy, buttery, and full of flavor!