Storm the Cassoulet

How to Roast a Turkey

on March 12, 2013



20-pound turkey

Butter, softened but not melted

1 or 2 onions

Dry Rub (see below)

Jar of turkey gravy

Can of chicken broth*

 Dry Rub:

2 tablespoons of salt

2 tablespoons garlic powder

2 tablespoons paprika

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

2 teaspoons cayenne pepper

1/2 cup packed brown sugar


Remove giblets and neck.  Pat turkey dry and leave in the fridge for 24 hours, uncovered.  You want the skin to dry very well.

The night before you roast the turkey, rub the entire turkey with softened butter, then coat with the dry rub.  Stuff the onion in cavity.

Roast in convection oven at  325 degrees for about 3 hours.  Baste a few times.  Once it is done, let it sit 1 hour.   Put turkey dripping in fridge.  Skim fat off after it hardens then add the drippings to the jar gravy.

*Have a can of chicken broth on hand – helpful for emergency dry turkey basting, use it to add to gravy, etc!




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