Pearre Family

Instructions

1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
2. Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
3. Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin.
4. Rub remaining butter over the outside of the turkey (breast, legs, wings).
5. Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper
6. Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon.
7. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.
8. Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You’ll apply this shield later in the roasting process.
9. Start roasting uncovered at 430˚F for 20 min.
10. Remove from oven; quickly baste with butter from the bottom of the dish.
11. Apply prepared foil triangle to turkey breast area.
12. Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird.
13. Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour.