After I brine my turkey I make this spice mixture and coat the turkey with it. It turns out so flavorful and moist every time!
Savory Roast Turkey
- 1 Tb. Italian Seasoning
- 2 tsp. seasoned salt
- 1 tsp. dry ground mustard
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 2-3 cloves of garlic, sliced
- 2 bay leaves
- 2 stalks celery
- 4 baby carrots
- 1 onion quartered
- 1 small orange, quartered
- 1/2 cube of butter, sliced in thing pats
- 1 to 2 cans of chicken broth
In a small bowl mix together the first 5-ingredients. Lift up the skin on the turkey breast and as far down the legs as you can. Sprinkle the season mixture under the skin and rub all over the turkey. (I also sprinkle some season salt, Italian seasoning, pepper, and garlic powder on the outside of the skin). Place the garlic and butter slices underneath the skin and then pull the skin back down over the meat. Place the orange slices, one bay leaf, and 1/2 of the celery and onions inside the turkey cavity. This helps to flavor and retain moisture. Place the turkey in a roaster pan or inside an electric roaster. Pour the chicken broth in the bottom of the roasting pan. Place the other bay leaf, remaining celery, onion, and carrots in the bottom of the pan. This will flavor your broth for your gravy.
HINT: I use the maple brine recipe I posted on Utah Sweet Savings. I have leftover fresh Thyme from that recipe so I place a few sprigs inside the turkey since I have it. I always use an electric roaster because my oven is usually occupied and it makes it easier to baste the turkey when you don’t have to pull it out of the oven. I cook it at 350 for about 30 minutes and then I turn it down to about 275-300 baking it slower and at a lower temp will make your turkey very moist.
