Prep Time: 20 mins | Total Time: 2 1/2 h | Servings: 8
Ingredients
1 (12-14 lb) organic young turkey, cleaned and dried
butter, cut into six ¼-inch wide pats
1 cup chicken or turkey broth
garlic salt, to taste
paprika, to taste
freshly ground black pepper, to taste
Instructions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Place the cleaned and dried turkey into a baking pan. Make six small slits in the skin – two at the front of the breast, two at the back, and two on the legs. Insert a ¼-inch pat of butter under the skin in each slit.
Step 3
Pour 1 cup of broth over the turkey, allowing it to pool in the bottom of the pan for added moisture. Liberally sprinkle garlic salt, paprika, and black pepper over the entire turkey.
Step 4
Place the turkey on the lower middle shelf of the oven. Roast for 2 to 2 ½ hours, or until the internal temperature reaches 165°F (74°C). If the turkey browns too quickly, tent it with aluminum foil to prevent over-browning.
Step 5
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
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