Butterball Roast Turkey with Mediterranean Rub
Prep Time: 10 minutes
Cook Time: 3 hours
Yield: 12 servings
1 Butterball Turkey (14 to 16 pounds), thawed if frozen
1 cup chopped fresh flat leaf parsley
1/4 cup ground dry lemon peel
4 tsp sugar, granulated
4 tsp sea salt
4 tsp chopped fresh rosemary leaves
1 Tbs dry oregano leaves
2 tsp ground black pepper
1/2 tsp crushed red pepper flakes
Preheat oven to 325F. Remove neck and giblets from turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey breast side up on flat rack in shallow roasting pan. Roast turkey approximately 1-1/2 hours. Then, cover breast loosely with aluminum foil to prevent overcooking. While turkey is cooking, combine parsley, lemon peel, sugar, salt and spices to make rub. Set aside. Roast turkey another 1-1/2 hours, or until meat thermometer reaches 180F when inserted into the deepest part of the thigh muscle. Let turkey stand 15 minutes before carving. Sprinkle rub on sliced turkey or rub over entire turkey when it is removed from the oven.
Top Five "Make It Better" Tips:
Thawing with Ease:
Thawing in the refrigerator is the recommended method. For every four pounds of turkey, allow at least one day of thawing in the refrigerator. However, if your turkey is still frozen and you're short on time submerge the turkey in cold water. Leave the turkey in the wrapper, place it in a tub or sink of cold water and allow 30 minutes of thaw time for every pound of turkey.
Food Prep 101:
Practice good food safety procedures: wash hands often; keep raw turkey and ready-to-eat foods separated; cook foods to proper temperatures the turkey should reach 180F in the thigh, 170F in the breast and 165F in the center of the stuffing; and refrigerate cooked turkey promptly to reduce temperature to below 40F.
It's All About How You Cook It:
The Butterball Turkey Talk-Line experts recommend the open pan roasting method using a flat rack in a shallow pan so that the turkey cooks evenly and is raised off the bottom of the pan. If you don't have a flat rack, take a long piece of aluminum foil and roll it, then wrap into a circle and place at the bottom of the pan -- elevates the turkey, eliminates clean up necessary and ensures a tender and juicy turkey.
Bites of Wisdom:
Recipes don't have to be trendy or complicated to impress guests. Butterball's Master Chef Tony Seta suggests taking traditional mashed potatoes and adding simple ingredients -- like turkey bacon and Asiago cheese -- that'll create a little extra flavor.
Don't Break the Bank:
Start thinking about the meal in advance and look for ways to save.