- 8 pounds very fresh organic turkey
- 2 ounces fresh herbs, on the stem
- 4 to 5 cloves garlic, peeled and sliced, optional
- 1 tablespoon freshly ground black pepper
- 1 lemon
- Remove any visible fat from the turkey cavity.
- Ease the skin away from the flesh by gradually inserting your fingers between the skin and the breasts.
- Continue working your way round the bird until the skin is loose around the legs and back.
- Spread butter over the flesh and then stuff the space with the herbs, arranging the leaves over the surface of the turkey and under the skin.
- Do the same with the garlic slices, if you are using them.
- Rub the salt and pepper over the turkey and season inside.
- Prick the lemon all over with a skewer and put it into the cavity.
- Cover the bird loosely, but carefully, with foil or plastic film and refrigerate for 24 hours.
- When you are ready to cook it, bring the turkey back to room temperature and roast in a preheated oven at 400 degrees F for about 3 hours.
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