Classic Turkey - Innit

Ingredients

6 Servings

Meat & Seafood

  • Whole Turkey 12 lb

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

  • Cotton Twine 1 package

Produce

  • Lemon 1

  • Fresh Thyme 1 bunch

  • Fresh Sage Leaf 1 bunch

  • Red Onion 1

  • Head of Garlic 2 heads

Spices

  • Kosher Salt 3 Tbsp

  • Black Pepper 1 tsp

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

  2. Season & Cook Turkey

    Sprinkle a third of the salt into the cavity of the bird. Then stuff with garlic, lemon & herbs. Truss the bird and drizzle with oil. Sprinkle with the remaining salt and pepper. Cook bird for 1 hour 50 minutes at 375F. Raise the heat to 425F and cook for an additional 10 minutes or until a thermometer inserted into the center of the breast reads 163F degrees. Remove from heat and let rest for at least 20 minutes. Why rest? To maximize juiciness!

    • 3 Tbsp Extra Virgin Olive Oil
    • 1 tsp Black Pepper
    • g Cotton Twine
    • 12 lb Whole Turkey
    • 3 Tbsp Kosher Salt
    • 1 head, halved Head of Garlic
    • 1, halved Lemon
    • 1/2 bunch Fresh Sage Leaf
    • 1/2 bunch Fresh Thyme
  3. Slice & Garnish

    Remove twine from bird. Pull legs away from the center & cut through the skin between breast & drumstick. Bend legs & cut to detach leg. Slice along each side of the breastbone to remove breasts. Cut the wings off at the joint. To separate the thigh from the drumstick, cut between joint. Slice breasts crosswise, skin side up, & arrange on a platter with dark meat & wings. Presentation Tip: Sear onion and garlic in a little oil to caramelize/color the cut side. Arrange with fresh sage around bird.

    • 1, halved Red Onion
    • 1 head, halved Head of Garlic
    • 1/4 bunch Fresh Sage Leaf

Nutrition

  Amount per
serving
Daily value percentage
Calories 1030 kcal  
Total Fat 38.0 g 49%
Total Saturated Fat 11.0 g 54%
Unsaturated Fat 27 g  
Cholesterol 465 mg 155%
Sodium 4210 mg 180%
Total Carbohydrate 12 g 5%
Fiber Total Dietary 3 g 12%
Sugars Total 2 g  
Excellent Source: Protein 141 g 283%
Vitamin C 17 mg 20%
Calcium Ca 198 mg 15%
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By Innit Culinary Team