If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
If it's time to change from your regular turkey, to one with a little kick...this might just be your day. But if you're worried about it being too spicy, think again. It's super flavorful, with a modicum of heat.
Dry brine turkey - put the turkey on a rack on a baking sheet and season both sides with the salt, using most of it on the skin side - then refrigerate overnight
Remove turkey from fridge about an hour before cooking
Preheat oven to 425 degrees
Put seasoning ingredients in a bowl, mix well to combine then take out 2 of the tablespoons, and set aside
Combine the remaining seasoning with 2 sticks of the butter and mix well
Put the 2 saved tablespoons in bowl or pot with the remaining stick of butter, and melt
Add the chicken broth and lemon juice - mix
When slightly cooled, strain then use to inject into the turkey, see the video
Rub the butter/seasoning combo on both sides of the turkey, being sure to work in well everywhere - including getting some carefully under the skin
Roast until a thermometer reads approximately 155 degrees in the breast and cover loosely with foil and let rest about 20-30 minutes - the temp will continue to rise as it rests.
