Crispy & Juicy Thanksgiving Turkey with Garlic‑Herb Butter and Oven Bag

Ingredients

• 1 tablespoon Adobo seasoning
• 2 tablespoons Montreal chicken seasoning
• 1 tablespoon Smoked paprika
• 2 tablespoons Onion powder
• 2 tablespoons Garlic powder
• 2 teaspoons Black pepper (freshly ground)
• 2 teaspoons Rubbed sage
• 2 sticks Unsalted butter (softened at room temperature)
• 1 tablespoon Garlic paste
• 2 tablespoons Italian seasoning
• 0.5 cup Fresh parsley (chopped)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 cup Tony Creole injectable butter (pre‑seasoned, for injection)
• 2 small Lemons (cut into wedges)
• 1 Orange (cut into wedges)
• 2 Celery stalks (roughly chopped)
• 1 Large onion (roughly chopped)
• 1 Large carrot (roughly chopped)
• 1 Whole garlic head (unpeeled, placed in cavity)
• 1 Second large onion (cut into quarters for cavity)
• 4 Fresh thyme sprigs
• 4 Fresh rosemary sprigs
• 4 Fresh sage sprigs
• 1 tablespoon All‑purpose flour (to coat inside of oven bag)

Instructions

1. Soften Butter

   Remove the unsalted butter from the refrigerator and let it sit at room temperature for 30‑45 minutes until soft and spreadable.

   Time: PT35M

2. Prepare Garlic‑Herb Butter

   In a large bowl combine the softened butter, 1 Tbsp garlic paste, 2 Tbsp Italian seasoning, ½ cup chopped parsley, 1 tsp salt, and a pinch of black pepper. Use a fork to mash and blend until uniform.

   Time: PT5M

3. Mix Dry Seasoning Blend

   In a separate small bowl whisk together the Adobo, Montreal chicken seasoning, smoked paprika, onion powder, garlic powder, black pepper, and rubbed sage until well combined.

   Time: PT5M

4. Prepare the Turkey

   Pat the 10‑lb turkey dry with paper towels. Gently slide your fingers under the skin over the breast, thighs, and legs, loosening it without tearing.

   Time: PT5M

5. Butter Under and Over the Skin

   Using gloves or a spoon, spread the garlic‑herb butter under the loosened skin, making sure to coat the meat. Then rub the remaining butter over the exterior skin, covering thighs, legs, wings, and breast.

   Time: PT5M

6. Season the Turkey

   Sprinkle the dry seasoning blend all over the skin, then gently lift the skin again and rub seasoning directly onto the meat. Also season the cavity generously.

   Time: PT5M

7. Inject Creole Butter

   Measure ½ cup of the Tony Creole injectable butter, fill the turkey injector, and inject the butter into the breast, thighs, and especially the meat under the skin. Avoid injecting the wings.

   Time: PT5M

8. Refrigerate Overnight

   Place the fully seasoned turkey in a large, shallow container, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

   Time: PT0M

9. Stuff the Cavity

   The next day, stuff the turkey cavity with the quartered onion, whole garlic head, lemon wedges, orange wedges, celery, carrot, thyme, rosemary, and sage sprigs.

   Time: PT5M

10. Prepare Oven Bag

    Open the oven bag, add 1 Tbsp flour, and shake the bag until the flour coats the interior. This prevents the bag from bursting and helps thicken the juices.

    Time: PT2M

11. Add Vegetables to Casserole Dish

    Place the remaining chopped carrots, celery, onions, and a few thyme leaves into a large casserole dish or roasting pan.

    Time: PT3M

12. Bag the Turkey

    Lay the prepared oven bag in the casserole dish, gently lower the turkey into the bag, close the bag, and twist‑tie it tightly. Cut six slits along the top of the bag (avoid cutting the bottom).

    Time: PT5M

13. Roast the Turkey

    Place the casserole dish with the bagged turkey in a pre‑heated oven at 350°F. Roast for 3 hours, or until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.

    Time: PT3H

    Temperature: 350°F

14. Rest and Baste

    Remove the turkey from the oven, keep it in the bag, and let it rest for 20‑30 minutes. Meanwhile, pour the accumulated juices from the bag over the turkey to baste before carving.

    Time: PT25M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

12 g

Fat

45 g

Fiber

2 g