Garlic Herb Roasted Turkey 🦃 (Via @Cooking With Kiana) Ingredients: 10 Lb Turkey Tony Chachere’s Creole Cajun Butter Reynolds Oven Bag One Cup Of Salted Butter 1/2 Cup Chopped Parsley 2 Tbsp Italian Seasoning 1 Tbsp Garlic Paste Salt And Pepper To Taste* 1 Tbsp Adobo Seasoning 2 Tbsp Montreal Chicken Seasoning 1 Tbsp Smoked Paprika 2 Tbsp Onion Powder 2 Tbsp Garlic Powder 2 Tsp Black Pepper 2 Tsp Rubbed Sage 4 Sprigs Of Thyme 4 Sprigs Of Rosemary 4 Sprigs Of Sage 2 Lemons Cut Into Wedges 1 Orange But Into Wedges 1 Onion Cut Into Wedges 1 Whole Garlic Vegetables That Go On The Bottom: 2 Stalks Of Celery 1 Large Carrot 1 Onion Directions 1. In A Bowl, Mix Together The Softened Butter, Chopped Parsley, Italian Seasoning, Garlic Paste, Salt, And Pepper. Set Aside. 2. In Another Bowl, Combine Adobo Seasoning, Montreal Chicken Seasoning Smoked Paprika, Onion Powder, Garlic Powder, Black Pepper, And Rubbed Sage. Set Aside. 3. Remove The Giblets From The Turkey Cavity Wash And Pat The Turkey Dry. 4. Rub The Dry Rub Mixture And Garlic Herb Butter All Over The Turkey. Including Under The Skin. 5. Inject Breast Thighs And Legs With Tony Chacheres Creole Cajun Butter And Place In The Refrigerator Covered To Marinate Overnight. 6. Stuff The Cavity Of The Turkey With Thyme, Rosemary, Sage, Lemon Wedges, Orange Wedges, Onion And A Whole Garlic. 7. Add Flour To The Roasting Bag And Make Slits At The Top. 8. Place Celery, Carrot, Onion, At The Bottom Of The Roasting Bag. 9. Truss The Turkey And Place It On Top Of The Vegetables In The Roasting Bag. 10. Tie The Bag And Place It In A Roasting Pan. 11. Bake At 350°F (175°C) For 3 Hours For A 10 Pound Turkey. Adjust Cooking Time For Larger Or Smaller Turkeys (15 20 Minutes Per Pound). #Blackfoodiefinder #Turkey #Roastedturkey #Thanksgiving #Thanksgivingdinner #Dinnerideas #Garlic
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