THE PERFECT THANKSGIVING TURKEY

Thanksgiving is coming up next month, so I've decided to do a FULL THANKSGIVING MENU starting from appetizers all the way to cocktails. And you can't have a Thanksgiving menu without the most important ingredient! The Turkey! This video will show you a step-by-step tutorial on how to prep, season, and cook your bird to perfection, using my favorite ingredient, sage butter (video linked below).
Happy fall everyone! And make sure to check in for tons more holiday recipes.

RECIPE BELOW!

FULL THANKSGIVING PLAYLIST HERE:
http://bit.ly/1SA1HhH

CLARIFIED, BROWNED SAGE BUTTER:
https://youtu.be/-Di5JBAY3rQ

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RECIPE:
Yield: 5-6lb Turkey
1 cup of clarified sage butter (video linked above)
1 cup of parsley
2 Tbsp of Rosemary
2 tsp of garlic, minced
1 Tbsp of salt
1 tbsp of onion powder
2 tsp of black pepper
1 Tbsp of olive oil
*Note: Set aside two tablespoons for the stuffing if you plan on making my Thanksgiving stuffing
*Note: IF you do not want to make the sage butter, just use regular butter and add a 2 Tbsp of finely minced sage with the rest of the herbs.

Mirepoix: Only if you do not have a roasting rack
1/2 a medium onion, large dice
3 carrots, large dice
3 sticks of celery, large dice


DIRECTIONS:
Preheat your oven to 350F. Whip up your butter, parsley, rosemary, and garlic in a stand mixer or with a hand mixer.
To your turkey, take out the organs from the cavity and set aside if you plan on using the for your gravy. Otherwise toss. Then rinse your turkey and thoroughly pat dry. Do not forget the cavity as well. Then with your hands, loosen the skin from the bird to make room for the butter. Take a handful of butter, and place it underneath the skin, rubbing the butter all over the bird, including the sides and legs. Then repeat the same thing on top of the skin with the butter, making sure to get all over the bird, including the backside, wings, sides,and legs. You can also add a little butter to the cavity as well, but it's not necessary if you are not adding stuffing to the cavity. Now you can tie your turkey legs with butcher's twine if you want or leave it as is like I did. Next add your mirepoix to the bottom of your oven safe dish if you do not have a roasting rack, so that the turkey does not sit in the fat drippings. Then, add your stuffing (which is in the Thanksgiving playlist). Add to your oven and cook for about 15minutes per pound and until your thermometer reads about 180F. Let rest for 20 minutes before carving! And enjoy!

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