HERB INFUSED TURKEY
Steps:
- Remove turkey from refrigerator 1 hour before cooking. Preheat oven to 475 degrees when ready to cook. Rinse the turkey well and then pat the cavities and skin with paper towels to dry. Place the oil, herbs, salt and pepper into a blender and process for 30 seconds. Lift the skin adjacent to the wings and the legs in the front and the back. While pushing gently on the meat, develop cavities in the spaces between the breasts and the legs and wings, then move upward, lifting the skin away from the breast meat. Loose connective tissue is easily divided, and by pressing down on the meat there is less chance of tearing the skin. Free as much of the skin as possible, then add the infused oil, a small amount at a time to the spaces, working it into the cavities between the legs and wings and spreading it evenly over the breast meat. Add some of the oil to the large cavity and distribute the remaining oil over the breasts. Place turkey in roasting pan and cover, baking for 20 minutes. Reduce oven temperature to 250 degrees. Continue cooking the turkey for 20 minutes per pound of meat. Internal temperature should be 170 degrees for breast meat and 180 degrees for thigh meat.
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