Baked Turkey

• Paleo

• Meat

  • 1 tbsp Poultry seasoning
  • 1 Turkey

• Produce

  • 2 Carrots
  • 3 stalks Celery
  • 2 Onions, large
  • 3 Rosemary, sprigs
  • 1/2 bunch Sage

• Baking & Spices

  • 1 tbsp Black pepper
  • 2 tbsp Kosher salt

• Dairy

  • 1 Herbed butter

Found on writtenreality.com

Description

Ingredients

• Turkey
• 2 large onions, peeled and quartered
• 3-4 stalks celery, cut in several pieces
• 2-3 carrots, cut in several pieces
• 3 rosemary sprigs
• 1/2 bunch sage
• 1 Tbsp. black pepper
• 1 Tbsp. poultry seasoning
• 2 Tbsp. kosher salt
• Herbed Butter (see attached recipe)

Directions

• Preheat the oven to 325 degrees. In a small bowl, mix together and prepare the seasoning blend and set aside. Prep the turkey by folding underneath the wings. Then, season the inside of the turkey generously with the prepared seasoning blend. Stuff the inside of the turkey with the chopped up vegetables, rosemary, and sage. Then, secure the legs of the turkey with string. To make the skin of the turkey amazingly delicious and buttery crisp, loosen the skin on the top of the breast--I just use my fingers, but a silicon spatula works great, too. Add several large spoonfuls of the herbed butter under the skin. Then rub down the top of the turkey breast to spread the butter throughout. Rub the remaining herbed butter all over the outside of the turkey and sprinkle generously with the rest of the seasoning blend. Add the rest of the chopped up vegetables to the bottom of a roasting pan, about a 1/2 inch water, and then place the prepared turkey on the top. To prevent the top from burning, add a piece of foil over the breast, then roast according to the turkeys packaging directions, removing the foil the last hour of baking, and basting a couple of times during baking, too.