Turkey season is upon us, and we want to let you know that roasting the perfect bird – with crisp, caramelized skin and juicy, succulent meat – is less complicated than it looks! Here, we use our Citrus Salt and Pepper spice blend to spice up the traditional herb glaze to bring your bird to life while keeping preperation SIMPLE!!
- 12-20 lb turkey
- 4 tsp Ava Jane's Kitchen Citrus Salt & Pepper spice blend
- 1 large apple cut into slices
- 1/2 cup olive oil
- 1 large onion sliced into large slices
- Colima Sea Salt & Pepper to taste
- If your turkey is frozen, thaw it in the fridge for 24 hours for every 5 pounds of turkey!
- Remove the thawed turkey from the fridge 1 hour before cooking to allow it come to room temperature.
- Place your oven rack in a position where the turkey will sit in the center.
- Preheat oven to 325º F.
- Remove the turkey from its packaging and remove the neck and giblets from the inside the cavities. Pat the turkey very dry with paper towels.
- Season the cavity of the turkey with salt and pepper. Stuff it with the onion and apple.
- Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of olive oil underneath.
- Set the turkey on a roasting rack inside a roasting pan*.
- Use a basting brush to brush the olive oil all over the outside of the turkey, legs and wings. Follow by liberally dusting and gently rubbing with Ava Jane Citrus Salt and Pepper spice blend.
- Roast at 325º F for about 13-15 minutes per pound, or until internal temperature (inserted into the middle of thigh and breast) reaches about 165º F.
- Check the turkey halfway through cooking, and once the skin becomes a caramel brown, cover it with tinfoil, to protect the breast meat from overcooking.
- Here, add in any root veggies you want to roast with the turkey to the oven to cook for the rest of the time with the turkey (this saves you time cooking them separately!)
- Allow turkey to rest for 20-30 minutes before carving.
- Carve and serve with your favorite veggies.