4 . Rub 3 ⁄ 4 of butter mixture under the skin of the turkey and place in a roasting pan . 5 . Stuff half of the onions and half of the lemons inside the cavity of the turkey with two of the Continued from previous page . bay leaves . 6 . Surround the turkey with the remaining onions , lemons and bay leaves in the pan . 7 . Pour water into bottom of the pan . 8 . Rub the top of the turkey with the remaining butter mixture . 9 . Cover pan with foil and roast for 2 1 / 2 hours at 425 degrees Fahrenheit . 10 . After 2 1 ⁄ 2 hours , remove foil and continue to cook for 45 minutes to 1 hour , or until internal temperature is 165 degrees Fahrenheit ( minimum ) and skin is golden and crispy . Broil if necessary to crisp skin .
11 . Remove from oven and allow the turkey to rest for 10 to 15 minutes before carving .
Notes : Reserve pan drippings for gravy . Reserve bones for stock .
Ingredients for this recipe can be found on Winn-Dixie aisles : 9 , Dairy and Produce
Directions :
SALSA VERDE ROASTED TURKEY
Yield : 8-12 Servings
Ingredients for Turkey :
Andre Blake
• 12 pounds whole turkey ( fully-thawed )
• 3 gallons Southwestern Brine
• 1 1 ⁄ 2 cups Salsa Verde
• 3 cups Salsa Verde Butter
1 . Remove turkey from brine , drain and then pat the skin with paper towels until dry .
2 . Create a pocket between the breast and the skin , add the salsa butter covering the breast meat . Slide your hands down to the thighs to get butter under the skin there as well . Truss turkey and salt the skin liberally .
3 . Roast at 350 degrees Fahrenheit , cooking for about 20 minutes per pound or until the turkey reaches an internal temperature of 165 degrees Fahrenheit . If you are preparing a 12-pound bird , this will take approximately 4 hours .
4 . During the last 20 minutes of the roasting time , spread the reserved salsa over the turkey to cover the whole bird .
5 . Let turkey rest before carving .
Recipe continues on next page .
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