JOY TURKEY

For almost 10 years I’ve been cooking the Thanksgiving turkey (dubbed as “Joy Turkey” on year 2! LOL). It is a Butter and Herb Turkey that is one of the juiciest, most delicious turkeys you’ll ever have in your life! (No gravy is even needed!) Here’s the recipe below (as well as a short video clip), I hope you enjoy “Joy Turkey”:

BUTTER & HERB TURKEY (AKA JOY TURKEY)

• A 14-16lb Turkey (giblets removed)

• 2-3 Sticks of Butter (softened)

• 1-2 Onions (halved/fourths)

• Celery Stalks (About 4-5)

• 4-6 Cups Chicken Broth (2 32oz Boxes)

• Olive Oil

• Thyme, Basil, Rosemary

• Onion Powder & Garlic Powder

• Salt & Pepper

• 1 Large Piece of Cheesecloth

• Roasting Pan, Meat Thermometer and Turkey Baster

DIRECTIONS (PREP TIME: 30MIN / COOK TIME: 2HOURS & 45MIN):

1. Remove the thawed turkey from the fridge about 1 hour prior to roasting. Clean the turkey with water and remove the giblets, neck, etc and rinse well. Pat dry with paper towels and place in the roaster. Set to the side.

2. Make a compound butter with 1-2 sticks of softened butter, thyme, basil, rosemary, salt and pepper. Mix well with a spoon by making sure the butter is smooth and seasonings/herbs are evenly mixed.

3. Place the oven rack in the lower part of the oven and preheat the oven to 450*.

4. While the turkey is in the roaster, season the inside (cavity) of the turkey with salt and pepper and 1 whole stick of butter. Also place the celery and onion halves inside the cavity. (*Extra Tip: I place pieces of onion in the bottom of the roasting pan as well)

5. Drizzle olive oil over the turkey and massage the outside of the turkey. Take half of the compound butter and do the same, massaging it around the outside of the turkey. (*Extra step is to melt another stick of butter and use a syringe to insert melted butter into the breast and legs of the turkey to add an extra touch of juiciness!)

6. Take the remaining compound butter and melt it.

7. Dampen the cheesecloth with warm water and carefully squeeze it dry. Submerge the cheesecloth into the melted butter making sure it has soaked up all of the butter. Lay the cheesecloth over the entire turkey and drizzle any remaining butter over it. (*DO NOT REMOVE THE CHEESECLOTH UNTIL THE TURKEY IS FULLY COOKED!)

8. Pour 4 cups of chicken broth into the bottom of the roasting pan.

9. Place the turkey in the oven for 45 minutes at 450. After 45 minutes, reduce the oven temperature to 350*, baste the turkey and rotate the pan, cook for 1 hour. Baste the turkey and rotate the pan again, and cook for an additional 1 hour. The turkey should register 160* on a meat thermometer.

10. Once the turkey registers 160* remove the turkey from the oven. Baste the turkey and remove the cheesecloth from the turkey to reveal a perfectly browned, roasted turkey! Baste one more time, and tent loosely with foil and let rest for 20-30 minutes before slicing and serving. Enjoy Joy Turkey!