Rinse the turkey and remove giblets. Use paper towels to pat dry and guarantee crispy skin.
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Apply butter, salt, pepper, and herbs to the turkey. For extra taste, stuff the cavity with garlic and onions.
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Transfer the bird to a roasting pan. Roast each pound for approximately 15 minutes, baste periodically.
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Make sure the thickest section of the turkey's thigh reaches 165°F (74°C) by using a meat thermometer.
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Before cutting, give the turkey 20 minutes to rest. Juices remain inside thanks to this.
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Turkey should be carved using a sharp knife. First, the meat off the breasts, then the thighs and legs.
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Place slices of turkey on a plate. Serve with your preferred sides and garnish with fresh herbs.
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Ready to adopt a Rottweiler? Let's ensure a smooth journey together. Ready to adopt a Rottweiler? Let's ensure a smooth journey together.
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