for 20-22 Lb. Turkey

• 2 tbsp dried rosemary
• 2 tbsp dried sage
• 2 tbsp dried thyme
• 1 tbsp lemon peel
• 1 tbsp granulated garlic
• 1 tsp black peppercorn, cracked
• 3 small bay leaves, crushed
• 1/2 cup kosher salt (coarse)

1. Mix all the above ingredients.
2. Rinse the turkey inside & out, making sure to remove the gizzards & neck. Place the turkey inside an oven bag and rub it generously with the herb mixture. Allow to sit overnight 12-18 hours.
3. Set oven rack to the lowest position. Turn oven on to 325 degrees. Rinse turkey and pat dry fry. Tie the legs together with butchers twine and tuck the wing tips under the bird. Place on a couple ribs of fresh celery and roast for 45 minutes-11/2 hours. Baste with the pan juices and continue to roast until the turkey registers 165 degrees in the thickest part of the thigh, basting it every 45 minutes.

X Close Window