Cooking food is not a difficult task but to find out what is the best option to cook to provide a healthy and tasteful stuff for serving is surely a not so easy one. Food which is healthy at the same time delicious is no doubt every chef’s dream and every consumer’s first option in the wishlist. In this article, we will talk about the turkey. This dish besides being an easy to cook also has the perfect mixture of taste and nutrition. Follow the given steps to embrace your kitchen with this dish.
- 12 lb turkey
- Salt & Pepper
- 1 large onion, quartered (no peeling)
- 4 garlic cloves, halved (no peeling)
- ½ bunch parsley 1 lemon, quartered
For the Flavored Butter
- 1 cup (2 sticks) unsalted butter, softened
- 2 Tbsp olive oil (not extra virgin),
- plus more to drizzle the top
- 4 Tbsp fresh lemon juice (from 1 large lemon), plus ½ Tbsp lemon zest
- 3 large garlic cloves, pressed
- ¼ cup freshly chopped parsley
- ½ Tbsp salt (I used sea salt)
- ½ tsp black pepper, freshly ground
Season inside turkey cavity generously with 1 tsp salt and 1/4 tsp pepper.
In a mixing bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with fork until combined (lemon juice doesn’t easily blend into butter, but keep mixing a few minutes and it will happen).
Separate skin from the turkey breast by carefully pushing your fingers under the skin from the front and the back of the turkey. Do not tear the skin.
Stuff 2/3 of the butter mix under the skin then massage over the top of the skin to spread the butter around.
Quickly pat dry the outside of the turkey and rub with remaining 1/3 butter mixture. Drizzle turkey with olive oil and generously season with salt and pepper for a crisp, salty skin.
Stuff turkey with quartered lemon, 1/2 bunch parsley, quartered onion, and 4 halved garlic cloves, Tie turkey base and legs together with kitchen string; crossing the legs to better close up the turkey cavity.