Tony's Tried-and-True Turkey Recipe
Thaw turkey in the refrigerator for 3-5 days. I suggest 1 day of thaw time per 4 pounds of frozen turkey. Depending on the size, if your turkey is still partially frozen on the inside it will require more cooking time than listed below.
Ingredients
12-22 lb. Grass Fed Cattle Co. Turkey
½ of a small onion, chopped
3-6 cloves garlic, chopped
Olive oil
Any or all of the following: 1-2 sprigs of fresh rosemary, sage, thyme, oregano
Instructions
Preheat oven to 350 F.
Drizzle the onion and garlic with olive oil and put them inside the turkey, along with the herbs.
Tie the legs by crossing them over each other and wrapping a long piece of butcher's twine snugly around them. Knot to secure them together.
Brush the entire outside of the turkey with a light coating of olive oil, sprinkle or rub with poultry seasoning, garlic salt or sea salt and black pepper to taste.
Place turkey in a large roasting pan, breast side down. To determine how long to cook your turkey, the general rule is about 15 minutes per pound.
After half of the cooking time has passed, remove from the oven and flip the turkey so the breast side is up. Finish cooking until the internal temp reaches 165-170 F. This was approximately 4 hours for my 16 lb. turkey. Once removed from the oven, cover with foil and let it rest 10-15 minutes before carving and serving.
