Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a small bowl, combine
Butter (3/4 cup)
,
Herbes de Provence (3 Tbsp)
,
Onion Powder (1 Tbsp)
,
Garlic Powder (1 Tbsp)
,
Ground Black Pepper (1/2 tsp)
,
Salt (2 Tbsp)
, the zest of the
Orange (1)
, and the zest of the
Lemon (1)
.
Step 3
Rinse the
Whole Turkey (14 lb)
and pat it dry with paper towels. Place the turkey breast-side up in a roasting pan.
Step 4
Sprinkle the cavity of the turkey with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Using your hands, rub the turkey with the butter mixture. Make sure to rub butter inside the skin.
Step 5
Place the
Onion (1)
, lemon, orange, half of the
Fresh Rosemary (3 sprigs)
and half of the
Fresh Thyme (3 sprigs)
inside the bird.
Step 6
Tie the legs together. Tuck the wings under the bottom of the bird.
Step 7
Cover the turkey breast with foil. Roast for 20 minutes.
Step 8
Pour
Chicken Stock (2 cups)
into the pan. Add the remaining
Fresh Rosemary (3 sprigs)
and
Fresh Thyme (3 sprigs)
to the pan. Roast the turkey for 40 minutes.
Step 9
Reduce the oven temperature to 350 degrees F (180 degrees C). Remove foil and continue roasting the turkey for 2 more hours, basting occasionally with pan juices about every 30 minutes.
Step 10
Once roasted, transfer the turkey to a platter and cover with foil. Let stand 20-30 minutes.
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