Directions:
- Wash the turkey and remove the giblets. Pat it dry.
- Put aside 1 tablespoon of salt for every 5 pounds of turkey. Add 1 TB chopped thyme.
- Sprinkle the inside of the turkey lightly with the salt mixture. Put the turkey on its back and sprinkle the salt mixture on the breasts using 2 TB total.
- Turn the turkey on one side and sprinkle it with the salt mixture, then turn it over and do the other side. This uses up the rest of the salt mixture.
- Put the turkey in a plastic bag and put it in the fridge for 3 days. Turn it and rub the salt into the skin every day through the bag. You can do this for less then 3 days, but the longer it sits the better it will taste.
- Remove the turkey from the bag. Pat the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours or longer so the skin will crisp up during cooking. Remove 1 hour before baking.
- Preheat the oven to 325 degrees. Put 1 onion, 2 celery stalks, and the lemon into the front and back turkey cavities.
- Soften the butter and mix in rest of the chopped herbs. Loosen the skin (without tearing it) under the breast with the back of a spoon or a rubber scraper. Using a spoon, slide the butter/herb mixture under the skin as far as possible. Sprinkle the turkey with salt and pepper, or use your favorite seasoning salt.
- Put the turkey in a roasting pan on a rack, breast side up. Pour the chicken broth in the bottom for basting and add the remaining vegetables. This broth can be used for gravy after cooking.
- Roast the turkey until a thermometer in the thigh reads 165 degrees, basting periodically.
- Remove the turkey from the oven and let it rest for 30 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.61 Kcal (995 kJ) | ||
| Calories from fat | 145.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.12g | 25% | |
|---|---|---|---|
| Cholesterol | 84.95mg | 28% | |
| Sodium | 1461.75mg | 61% | |
| Potassium | 403.35mg | 9% | |
| Total Carbs | 5.7g | 2% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 17.7g | 35% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.4 Kcal (395 kJ) | ||
| Calories from fat | 57.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 25% | |
|---|---|---|---|
| Cholesterol | 33.75mg | 28% | |
| Sodium | 580.72mg | 61% | |
| Potassium | 160.24mg | 9% | |
| Total Carbs | 2.26g | 2% | |
| Sugars | 0.96g | 10% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 7.03g | 35% | |
| Vitamin C | 7.1mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 20.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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