Well, it's about time, huh? Better late than never. Just in time (and I mean JUST) for Thanksgiving, I bring you my recipe for what I think is the best turkey out there. I use butter and basting to keep this bird moist and juicy with a beautifully crispy skin. I hope you'll give it a try! I didn't mention in the video, but let your frozen bird thaw out 3 full days in the refrigerator before the big day, and after the initial hour, cook your turkey about 15 minutes per pound, checking the internal temperature at about 45 minutes from the end to prevent overcooking. Have a Happy Frickin Thanksgiving!
1 turkey, any size
2-4 onions, unpeeled and quartered
8 tbsp. butter, divided
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. marjoram
1 tsp. rosemary
1 turkey, any size
2-4 onions, unpeeled and quartered
8 tbsp. butter, divided
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. marjoram
1 tsp. rosemary
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