Impress your Thanksgiving guests by serving an amazing roated turkey. It`s unbelievably moist from the apple cider brine and oh so flavorful from all the fresh herbs.
- 15 lb turkey
- ½ cup Kevala's Coconut Butter softened
- 2 tbsp Kevala's Olive Oil + additional for drizzling
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp pink salt
- 1 tsp fresh ground pepper
- 1 large lemon
- 1 head of garlic
- 1 large onion
- Salt & pepper
1. If your turkey is frozen, place the turkey in the fridge 3 days prior to the day you will be cooking it to allow it to defrost.
2. When you’re ready to start preparing the turkey, take the turkey out of the fridge 30 minutes in advance. Rinse with cold water and pat the turkey dry.
3. Preheat the oven to 325 F.
4. Place your turkey in a roasting pan. Fold the wings behind the turkey to prevent them from burning while they cook. You can place the extra turkey parts in the bottom of the roaster for added flavor to the drippings or discard them.
5. In a small bowl, combine the coconut butter, olive oil, dried parsley, garlic powder, salt and pepper.
6. Separate the skin from the turkey breast using your fingers or by using a spatula. Be gentle as to not tear the skin.
7. Spoon the coconut butter mixture under the skin, spreading the coconut butter around by massaging the top of the skin. This will keep the turkey tender and juicy. Not to mention the flavor the turkey will absorb while cooking!
8. Drizzle the additional olive oil over the top of the turkey, rubbing it all over the skin. Sprinkle the additional parsley over the top of the bird. Season with additional salt and pepper.
9. Cut the lemon and onions into wedges and the garlic in half. Stuff all this into the cavity of the turkey. Truss the turkey together by tying the turkey base and cross legs together.
10. Place the cover on the roaster or completely cover with foil to keep as much of the moisture inside during the cooking process as possible. Place in your oven and get ready for the wonderful aromas to begin.
11. Basting the turkey every 30 minutes will make the turkey even juicier. Cook the turkey for about 20 minutes per pound.
12. Using a cooking thermometer, check the internal temperature. The turkey thigh should be 180 F when fully cooked and the breast should be 170 F. Remove the turkey from the oven to allow to rest. Allow the turkey to rest for at least half an hour before cutting and serving.
13. Transfer your turkey to a warm platter to serve.