Here is a great recipe for a Thanksgiving turkey! I love to cook with citrus, especially when roasting whole birds, like turkeys or chickens. I seriously don't recommend stuffing turkeys with stuffing, they take longer to cook and it dries out the meat! The crock-pot is the best place to create a yummy stuffing! Harvest Crock-Pot Stuffing. So change up your turkey this year with this tasty bird!
1 turkey, thawed
1 stick butter, softened
1-2 sprigs fresh rosemary
10-12 fresh sage leaves
Preheat oven to 325 degrees. Pull out the giblets and neck of the turkey. Using cool water, rinse out the cavity and outside of the turkey, pat dry with paper towels. Rub the butter around the whole turkey, covering all the skin. Quarter the lemon and the orange. Place the rosemary and sage leaves inside the cavity of the bird. Squirt ¼ of the lemon and ¼ of the orange over the turkey. Place all pieces of the citrus inside the cavity. Generously sprinkle with salt, pepper and paprika. Cover turkey loosely with foil; remove foil 30-40 minutes before it’s done to brown. Cook according to the packaging directions, depending on size of bird, takes anywhere from 3-5 hours. To test for done-ness insert a meat thermometer into the thigh, not touching any bones, a turkey is done once it reaches 180 degrees f. (or just rely on the trusty pop-up one most turkeys come with) Once the turkey is fully cooked remove from the oven, cover with foil and allow to rest for 25-30 minutes. Remove foil and carve. ENJOY!