Remove the innards from the turkey before putting it in brine. Brine it, for anywhere from 12- 24 hours. About 2 hours before turkey will go into oven, remove it from brine and rinse well with cold water. Let drain/dry upside down on towels.
Seasoning the Bird:
Place bird, breast side up, on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with the 1.5 T of the herbed butter.
Gently loosen the skin around the neck/ breast area to separate it from the meat. Once loosened gently rub remaining herbed butter directly on the meat under the skin, then insert the sliced clementine between the skin and the meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.7mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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