Roasted Turkey

Ingredients:

For the turkey:

• 1 12-16 lb turkey
• 1 onion, peeled and quartered
• 3 cloves garlic
• 2 celery ribs, cut into 3 inch pieces
• 1 lemon, quartered
• 2 sprigs rosemary
• 4-5 sage leaves
• 4-5 springs thyme
• 2 tsp salt

For the rub:

• ¾ cup ghee, softened
• 1 tsp sea salt
• 2 tsp garlic powder
• 1 tbsp fresh chopped rosemary
• 1 tbsp fresh chopped thyme
• 1 tsp fresh chopped sage

Credit to Mary’s Whole Life

Directions:

• Preheat the oven to 325. Move your oven rack so there is enough room to fit the roasting pan and turkey inside.
• Make sure your turkey is completed thawed (24 hours of thawing time for every 5 lbs of turkey).
• Let the turkey come to room temperature for about 30 minutes while the oven pre-heats.
• Remove the neck and giblets from the turkey. Rinse the turkey well inside and out and pat dry with a paper towel.
• Sprinkle salt into the cavity of the turkey. Add in the onion, garlic, celery, lemon, and sprigs of rosemary, thyme, and sage. Tie the legs together using kitchen twine and set the turkey on the roasting rack breast-side up.
• Add the all the rub ingredients to a bowl and stir well.
• Use your hands to spread the mixture all over the turkey, making sure to get into the crevices and under the skin for extra flavor. Save about 1/4 cup of the mixture and set aside.
• Bake the turkey for 13-15 minutes per pound of turkey. You want the internal temperature of the bird to be 165.
• Halfway through baking time, use a pastry brush to brush the remaining ghee herb mixture all over the turkey. Tent the bird with foil for the remaining cook time if it looks like it’s getting too browned.
• When the turkey has reached an internal temp of 165 degrees (testing it with a meat thermometer in the innermost part of the thigh and wing and the thickest part of the breast), remove it from the oven and tent with foil. Let it rest for 30 minutes before carving.