Easy prep and seasoning suggestions for getting your turkey ready for roasting.
Whole Turkey Buying Guide
Opt for a fresh turkey when possible. If purchasing a frozen turkey, allow several days before your dinner to fully thaw in the refrigerator.
Remove the turkey from the bag. Remove giblet package underneath the neck skin area as well as the neck from the body cavity. To remove legs from clamp, press each leg down and push it in toward the cavity, one at a time.
Gently pat dry inside and out with paper towels.
Combine salt and black pepper in a small bowl and season the inside of the turkey with salt mixture. For added flavor, use aromatics inside the cavity. One orange cut in half, one quartered onion and fresh thyme is a flavorful combination. Lemon, sage, parsley, rosemary and garlic cloves are good options as well. After cooking, these will not be edible and should be discarded.
For nice browning, brush skin with unsalted butter. Season to taste with salt and pepper, or a seasoning of your preference.
For a more flavorful turkey, you may try unsalted butter and fresh herbs like sage under the skin as well.
Re-tuck legs into clamp. Clamp will not melt while cooking at temperatures below 500 ˚F. Your turkey is now ready to cook.