Edit Recipe

Recipe Title: Category: Update Image (optional):

Optional Link (URL): Ingredients (one per line): Instructions:

1. Prepare the Herb Butter
Leave the butter out for a few hours until soft and room temperature.

In a bowl combine:

1 cup salted butter
½ cup chopped parsley
2 tbsp Italian seasoning
1 tbsp garlic paste
Salt & pepper
Mix well until smooth and fully combined.

2. Prepare the Turkey
Pat the turkey dry with paper towels.
Carefully separate the skin from the meat (especially over the breast and legs).
Spread the herb butter under the skin, covering as much area as possible.
Use the remaining herb butter to coat the outside of the entire turkey.

3. Apply the Dry Rub
In a separate bowl, mix:

1 tbsp adobo
2 tbsp Montreal chicken seasoning
1 tbsp smoked paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tsp black pepper
2 tsp rubbed sage

Rub this seasoning mix over the entire outside of the turkey.

4. Inject the Turkey
Use the Tony Chacheres Roasted Garlic & Herb Injectable Marinade.
Inject the marinade into the thickest parts:
Both breasts
Both legs
Place the prepared turkey in a roasting pan.
Cover and refrigerate overnight for maximum flavor.

5. Roast the Turkey
Preheat oven to 325°F.
A 14 lb turkey cooks at 325°F for approximately 3½ hours.
Place the turkey in the oven and roast.
Baste every 30–45 minutes with the pan juices.

Turkey is done when the internal temperature reaches:

165°F in the breast
175°F in the thigh

6. Rest and Serve
Remove from the oven and let the turkey rest 20–30 minutes before slicing.

Serve juicy, buttery, and full of flavor!

← Back to Recipe

← Back to Recipes