Ingredients

The following ingredients have 6 Servings
  • 7 pound fresh turkey ((3.2 kilos))
  • 1 teaspoon black pepper (, or to your liking)
  • 1 tablespoon salt (, or to your liking)
  • 4-5 slices of bacon
  • fresh rosemary sprigs (, see note 1)
  • fresh thyme sprigs
  • ½ stick unsalted butter (, see note 2 (55 grams))
  • ¼ teaspoon salt
  • ¼ cup flat-leaf parsley (, fresh, finely chopped)
  • onions (, quartered)
  • carrots (, cut into large chunks)
  • brussels sprouts
  • extra virgin olive oil (, a drizzle)
  • salt (, to taste)
  • black pepper (, a generous pinch)
  • garlic head (, top cut off)

Instruction

  • 1 hour before cooking, take the turkey out from the fridge and let it sit on your counter. Remove giblets from the cavity, if any. You can discard these or use them to make turkey stock.
  • Place the turkey in a roasting pan or disposable foil tray, breast side up. Season the turkey and its cavity with salt and pepper. Stuff it with herbs.
  • Lift the skin on the top of the turkey and slide your fingers under, slowly loosening the skin. When done, slide bacon strips under the turkey skin to keep breasts from drying out. Then, spread some of the herb butter in as well.
  • Use the rest of the herb butter to cover the surface of the turkey (use your hands or brush).
  • If using vegetables, mix them with seasoning and olive oil and spread them around the turkey.
  • Transfer the turkey to a preheated oven and roast at 350° Fahrenheit (175° Celsius) for about 2 hours and 15 minutes or until the internal temperature of the thickest part of the breast reaches 165° Fahrenheit (74° Celsius). Make sure the turkey sits in the center of your oven.
  • Let rest for 15 minutes before carving.
  • Enjoy!