14lb Butterball or larger
Olive Oil
1/2-3/4 stick of Butter
32oz Chicken Broth
Dry Rub:
- 1Tbsp Salt
- 1Tbsp Garlic Salt,
- 1Tbsp White Sugar, (can sub honey)
- 1Tbsp Rosemary/Thyme Herbs
- 2Tbsp Parsley
- 1tsp Paprika,
- 1tsp Black Pepper,
- 1tsp Chili Powder,
- 1tsp Onion Powder,
- 1/2 Tsp Cayenne (shld be aromatic & more salty than sweet.)
Preheat oven to 200.
Rinse off the turkey in the sink and remove the giblet bag & neck. You might think to yourself, “maybe this turkey doesn’t have a giblet bag.” I assure you that it does! You find that bag! It’s usually under the flap of skin on the opposite side of the turkey from where the neck is. This isn’t where people stuff it. Be sure to hold the neck up and say to someone, “Save the neck for me, Clark.”
Ok, rub down your bird with olive oil like it’s sun tan lotion and it’s going to spend the day on the beach and then cover with seasoning. Add some pats of butter on top. Cover & bake overnight for at least 12hrs. You need to reach an internal temp of 165 in the breast. If it’s a larger bird after 12-14 hours turn the heat up to 350 and bring it up to 165. Remove cover, baste and cook at 400 for around 30mins to brown the skin. If there isn’t a lot of juice in the pan, now is the time to add chicken stock so that it doesn’t dry up and burn on the roasting pan. Let rest at least 30mins. Save drippings for gravy. Carve! Add some juices & salt/pepper to taste. Cover and keep until ready to warm and serve
