What You'll Need
Ingredients
- 18-lb turkey
- Kosher salt
- Ground pepper
- Sage
- Rosemary
- Parsley
- Butter or olive oil
Equipment
- Cookie tray
- Bowl
- Spatula
- Butcher string or kitchen twine
- Kitchen shears
- Baking pan
Tip
Seasoning should be done two days before the turkey will be served.
Step 1: Thawing and Basic Seasoning
1. Thaw the turkey. This process often takes several days. Give it one day for every four pounds. Bring the turkey to room temperature.2. Mix together salt and pepper in a bowl. Rub the mixture over the turkey and inside the cavity. Put the turkey uncovered in the fridge for two days.
*During this time, the mixture will sink into the turkey. The turkey will also air dry. When cooking turkey, it's important that you first remove all extra moisture.
Step 2: Additional Seasoning
1. Use your fingers to loosen the skin around the breast meat (the area above the cavity entrance). Use a spatula to loosen it further along the turkey. Place some of the bay leaves under the skin, pushing them further in with the spatula.2. Insert bay leaves into the cavity. Add rosemary and parsley (stems cut off) to the cavity.
3. Use the butcher string to make a quick knot around one of the legs. Bring the other leg over to the first, then wrap the string around them. Make another knot to keep this secure.
4. If you are not planning on stuffing the turkey, use kitchen shears to cut some of the neck skin off. Tuck the rest of the attached neck skin into the neck hole.
5. Make a pile of rosemary and parsley in the baking pan. Place the turkey on top of the pile. 6. To help the skin become golden brown, rub butter or olive oil over the skin.