Kreyol Kitchen’s Thanksgiving Turkey
~ Easy, Juicy, Delicious Whole Turkey ~
1 fresh turkey (12- 14 pounds)
1 large bunch of fresh thyme
1 onion (peeled and quartered)
2 carrots (peeled and diced)
2 celery stalks (diced)
¼ cup extra virgin olive oil or 1 stick melted butter (unsalted)
1 12 oz jar of EPIS (* for a spicier kick, use half a jar of EPIS -Traditional and half a jar of EPIS - Spicy*)
Salt to taste
Take the giblets out of the turkey and rinse inside and out. Pat dry.
In a small bowl, mix oil or butter, EPIS, and salt to make a seasoning mixture. Reserve 1 tablespoon for the vegetables.
Brush the seasoning mixture on the turkey, inside, outside and under the skin ( separate
the skin from breast meat with your fingers sliding from right to left and working down.
Let marinate in the refrigerator for at least a day and up to 3 days.
Before roasting, bring turkey to room temperature for 30 minutes.
Preheat oven to 350 degrees.
Stir together carrots, celery, onions,1 tablespoon of the seasoning mixture and bunch of fresh thyme and stuff in the Turkey’s cavity.
Place turkey breast side up in a roasting pan, tie the legs together with twine and tuck the wings under.
Cover the roasting pan with foil and roast for 2 ½- 3 hours or until it is no longer pink at the bone.
Remove foil and baste with the drippings every 20 minutes.
Roast for another hour or until the skin is golden and the meat at the thickest part of the thigh register 180 degrees.
Let the turkey rest, covered with foil for 20 minutes.
Slice and serve!
*Use drippings at the bottom of roasting pan to make gravy*