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| Cook Time | 18 minutes per pound |
| Servings |
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Ingredients
- 2 packets culantro y achiote seasoning
- 2 sticks butter
- onions, celery, and carrots chopped in chunks
- rosemary, sage leaves and garlic finely chopped
- salt, pepper, and poultry seasoning
- cord to tie the turkey
Ingredients
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Instructions
- Start with a completely thaw turkey or fresh: rinse it with water and dry it. Place the turkey with the breast up.
- For the wings not to get overcooked, place them beneath the turkey. Rub the seasoning all over the turkey, until it gets reddish.
- Add the salt, pepper, and poultry seasoning, inside and out (especially in the turkey’s cavity). Mix the butter with the rosemary, sage, and garlic.
- Using the fingers very carefully, separate the breast’s skin from the meat, and place some spoons of seasoned butter. Bathe well the turkey and its cavity with the remainder butter.
- Place the onions, the carrots, and the celery in the pan, in order to make a bed for the turkey.
- Tie the legs with a cord, and place the turkey on top of the onions, carrots, and celery you already placed in the pan. Add some cups of water before placing it in the oven.
- Bake at 325 °F, calculating 18 minutes per pound. Check the turkey’s temperature with a thermometer.
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Comments 1
is this the same recipe as Pavochon?