JuJu's Roasted Turkey

*Brined Turkey

*Herb butter

Extra Virgin Olive Oil

Salt/ Pepper

Sage Leaves

*Wild Mushroom Orzo Stuffing

Roasting pan

Aluminum foil

*See Cooking with JuJu Recipes

RInse brined bird with cool water and discard brine. Place Turkey in roasting pan breast side up. Pat bird dry with paper towels.

Gently work hands under the skin and rub herb butter under the skin. Place large sage leaves under skin in a mosaic pattern.

Rub the entire bird in Extra Virgin Olive Oil and sprinkle generously with salt and pepper.

Stuff cooled stuffing into your bird and the rest into a buttered casserole dish.

Cover bird in foil and pour some chicken broth into the bottom of the roasting pan. This will create a tent that will help baste your bird, and keep the bottom of the pan from burning.

Continue to baste the bird once an hour, and remove the foil the last 45 minutes to create a golden crispy skin.

My bird: 23.5 pounds = 7 1/2 hours at 325 degrees.