Now let’s get to it!
This prep shouldn’t take more than 15 minutes.
When you put your turkey in the pan put it breast side down.
It’s a continuing argument among cooks about this but I side with those who believe that if it’s cooked this way the juices flow down into the breast.
After your turkey is done be sure to let it rest for 20-30 minutes before carving to allow juices to absorb back into the meat.
Pat dry your turkey with paper towels.
Make a dry rub of 3 parts brown sugar, 2 parts paprika, 2 parts salt, 1 part garlic powder and 1 part pepper. The butter infused with herbs will be one:1/2 cup of butter or alternative, 2 teaspoons of thyme, 1 teaspoon of rosemary 1 teaspoon of sage.
Put your butter (or margarine or oil) infused with herbs under the skin of the turkey.
Preheat your oven to 325 F. I have mine at 250 F because I like to slow roast our turkey but if you are short on time or need your oven for other preparations go with 325F.
Rub your dry rub ingredients all over the skin and inside the cavity of the turkey.
Cover the turkey with aluminum foil and put into the oven at 325 F for 2.5 hours for an 18 pound bird. Uncover for the last 30 minutes to allow skin to brown.
“Hoo is all set to watch the parade!”]