Are you ready to just get on with the eating frenzy of Thanksgiving but you have to wait for the bird to finish cooking? Not any more!
This is the fastest cooking turkey recipe I’ve EVER come across in my entire life. And it’s FANTASTIC. I’m so happy I came across this one, over at Life With Lorelai. And I’m even happier that I decided to give it a try, even though I had my doubts about it!
Ingredients
Turkey
Fresh sage
1-2 sticks Land O Lakes butter
3 onions, halved
1-bunch celery stalks
freshly ground pepper
coarse sea salt
stuffing
cooking spray, aluminum foil, turkey injector and some string
Instructions:
Preheat oven to 500 – 550 F. Spray a roasting pan with cooking spray.
Clean the turkey and pat it dry with paper towels. Turn the wings to the back.
Run your fingers between the skin and the meat to separate the skin from the breast, while leaving the skin in tact.
Place sage leaves between the breast meat and the skin.
Salt and pepper both sides of the turkey.
Melt the stick of butter with some sage leaves.
Fill the bottom of the prepared roasting pan with whole celery stalks and halved onions.
Inject the turkey with the sage butter, reserving some of the butter. If you don’t have an injector, use a baster to get the butter under the skin.
Place turkey in the pan. Use celery stalks cut in half and line the cavity of the turkey. Fill the remainder of the cavity with stuffing. Truss turkey kegs with string.
Pour the reserved butter over the turkey, then cover with aluminum foil.
Bake for 2 hours. If the turkey is very large, you may need 2 1/2 hours.
Check color of turkey skin, if you want it a little darker, open the foil and give it a few minutes longer.
Remove Turkey from roasting pan, and let stand for 20-30 minutes before carving.
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Quick Tip: Enjoy this amazing turkey with all of your favorite side dishes. Yum!
