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Thanksgiving Turkey

This is one of the juiciest turkeys I’ve ever made. The Chipotle Roasted Garlic Butter with herbs really took this bird to another level.

Recipe,
Ingredients,
1 whole turkey
3/4lb unsalted butter
1 small can chipotle peppers - blended
2 whole bulbs garlic
1 bunch rosemary
1 bunch thyme
1 bunch sage
2 tablespoons all purpose seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
2 white Onions
1 large Carrots
2 stalks Celery
2 Lemons

Plus Cheesecloth

Method,
Using scissors trim any excess fat and skin. Throughly rinse your turkey and remove the neck. Pat dry with paper towel and season the entire bird with salt. Place in your fridge overnight. Using the turkey neck and one onion, carrot and celery make 2 litres of turkey stock. You can also add thyme and rosemary to this for added flavour. The next day, Preheat your oven to 400f. Roast two heads of garlic for 25 minutes in tinfoil with olive oil salt and pepper or until soft. In a bowl add your softened butter, chopped herbs, blended chipotle peppers, and roasted garlic. Season with salt and pepper and mix throughly until evenly combined. Place your turkey in a roasting tray and cover with the chipotle butter making sure to get under the skin of the breasts. Season with salt pepper and paprika. Fill the cavity of the bird with onions, lemons and herbs, any remaining herbs place on top and around the turkey. Turn oven down to 350f and roast. After the first hour pull the turkey out and baste it. Soak the cheesecloth in turkey stock and cover the turkey. Place back in the oven and baste every 30 minutes until it reaches an internal temperature of 160f. Approximately 13 minutes per pound.