Thanksgiving Roasted Turkey

Prep Time: 20 mins | Cook Time: 3-4 hours | Course: Dinner | Servings: 12

Roasted turkey with fresh rosemary, garlic, mandarin and a hint of allspice. Thanksgiving evokes images of our favorite foods, loved ones and a gentle reminder of the importance of gratitude. Roast turkey for 12 minutes per pound, my 18.5 lb turkey took about 3.7 hours. 

1 turkey, rinsed with giblets and neck removed (I like to use the neck in my gravy)

1 cube butter, melted

2 Tbsp olive oil

3 garlic cloves, minced

1 ½ tsp onion powder

1 tsp garlic granules

½ tsp oregano

¼ tsp sage

⅛ tsp allspice

1 tsp salt

1 tsp pepper, freshly ground

2 mandarins, zested and juiced

2 fresh rosemary sprigs, chop 1 tsp worth, leave the rest on the stem

Preheat oven to 375*. Melt the butter and mix in the olive oil, garlic, onion and garlic powders, oregano, sage, allspice, salt, pepper, mandarin zest and 1 tsp of the chopped rosemary. Place turkey on the roasting pan rack in the roasting pan. Brush butter mixture over the turkey on both sides. Squeeze the mandarin juice inside the cavity and leave the mandarin halves in the cavity. Poke the rosemary sprig in the cavity decoratively as well. Place a long piece of tinfoil over the drumstick and wings on both sides to keep them from getting dry and over-cooked. Pour 2 quarts of water in the bottom of the pan to keep the drippings from drying out (this will be your base for great gravy). 

Roast your turkey for 45 minutes, reduce the oven temperature to 350* and continue to roast until done. My 18.5 lb turkey took approximately 3.7 hours. Use a thermometer to check for doneness (180 degrees in the thigh and 170 degrees in the breast).