- Defrost the Turkey– Ideally you'd let this happen gradually, a few days before, in the refrigerator. 24 hours of thawing for every 4 to 5 lbs.
- Bring the Turkey to Room Temperature & Season– Leave the turkey out on the counter for an hour or so before roasting. Salt & Pepper the Turkey. Salt inside cavity and entire surface. Then add ground black pepper.
- Butter & Herb the Turkey– Melt 6oz grass-fed butter in a small pot and add in juice from a freshly squeezed lemon and its zest, 2 tbsp dijon mustard, few sprigs of freshly minced rosemary sage and thyme, 2 diced shallots, 6 minced cloves garlic, salt & pepper to taste. Then pour this entire butter herb mixture into the cavity of the turkey. You can then truss the turkey by tying together the legs with kitchen twine. Drizzle/brush some extra melted butter on top of the turkey.
- Roast the Turkey– Put turkey on a large rectangular roasting pan with rack. Roast at 300F for about 13 min per pound. Remove from oven and baste with juices every 45 min to an hour. Turkey is done when thermometer reads 165°F in the innermost part of the thigh and the thickest part of the breast. Once it reaches 150°F you can crank up the oven to 450°F and roast until the skin is golden brown and internal temperature reads 160°F (it will continue to cook a bit once removed from oven).
- Carve the Turkey– Allow the bird to rest for at least 30 min before carving.
- Serve with Mushroom Gravy– Sauté in grass-fed butter/ghee chopped wild mushrooms (like shiitake), diced yellow onion, diced shallots, freshly minced rosemary sage & thyme, and minced garlic–– then mix together with the turkey pan drippings.
Inspiration for what to serve it with:
*Recipe by @foodmarshall