- 1 Turkey (fresh or defrosted)
- Piece of unbleached muslin large enough to cover the top and sides of the turkey
- 4 cloves of garlic
- 2 tbsp parsley, stems removed
- 1 tsp rubbed sage
- 1 tbsp fresh rosemary leaves
- 1 tsp dried thyme
- ½ cup salt
- 1 stick butter or margarine
- Thoroughly wash the turkey, inside an out, and set aside to dry while you prepair the rub,
- Wash the muslin in plain water, no soap, and set aside to dry.
- Put garlic, parsley, sage, rosemary, and thyme in blender (or Magic Bullet) and process
- Mix ground herbs into salt to make a rub.
- Rub turkey salt mixture all over the inside and outside of the turkey, including the neck cavity.
- Put the turkey on a rack in a deep baking pan (the disposable aluminum ones work fine).
- Heat the oven to 450°F.
- Melt the butter or margarine.
- Soak the muslin in the melted butter or margarine.
- Cover the turkey with the muslin cloth.
- Put turkey in oven an turn down heat to 350°F.
- Bake until done (about 13 minutes a pound).
- Remove the turkey from the baking pan and set on a platter to rest for at
least 15 minutes before carving.
- Use the drippings in the pan to make gravy
- Serve hot.
Do not stuff the turkey. The turkey will taste much fresher if the inside cooks
quickly. Once the turkey is baked, the drippings can be used to make stuffing (as well as gravy).