Rosemary and Sage Stuffed Turkey
Rosemary and Sage Stuffed Turkey
Ingredients
- 12 lb Frozen Butterball Turkey
- Fresh Rosemary, 1 sprig
- small handful fresh sage leaves
- 8 T. butter, melted
- paprika
- garlic powder
- kosher salt
- 3 ½ cups chicken stock (I like Trader Joe's)
Instructions
- Defrost turkey in fridge for 4 nights.
- In the morning, Preheat oven 350, wash turkey and dry. Place in bottom of roasting pan without a rack.
- In a measuring cup, combine butter with paprika, garlic, salt. Brush this onto the turkey and pour broth into bottom.
- Stuff herbs into the turkey.
- Cook at 350 until temp between 165 and 170. Mine took 2 1/2 hours.
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