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Holiday Roast Turkey


Servings: 6-8

This is a fail-proof way of cooking a turkey. It comes out golden on the outside and juicy and moist on the inside.

1 Organic Turkey

1⁄2 Pound Butter

1⁄2 Teaspoon Dried Sage

1⁄2 Teaspoon Dried Thyme

1⁄2 Teaspoon Dried Marjoram Leaves

1⁄2 Teaspoon Crushed Rosemary

Preheat oven to 425ºF. Rinse the turkey inside and out then pat dry, stuff (if desired), and truss. Cut a piece of cheesecloth to a length that will cover the turkey and unfold to a single thickness. Melt 1⁄2 pound of butter in a small saucepan and add 1⁄2 teaspoon each of dried sage, thyme, marjoram, and crushed rosemary. Place cheesecloth in the pan and completely saturate. (You can also brush skin with herbed olive oil and baste every 15 minutes.)


Place turkey in oven and reduce heat to 325ºF. After 15 minutes, drape butter-soaked cheesecloth over the turkey so that it is completely covered. After an hour, baste the turkey every 15 minutes or so to keep the cheesecloth moist (you can use your leftover butter as well). Remove the cheesecloth for the last 30 minutes of cooking time for crisp skin. Allow the turkey to sit for at least 20 minutes before carving.


Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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