During this pandemic, we must cook meals that we can stretch. The cost of fresh meat has more than doubled. If you have to have fresh meat, please plan your meals and cuts of meat that are on sale. I am buying a frozen turkey, the price per pound is $.59. A twelve (12) pound turkey goes a long way. This recipe can be repurposed for tacos, soup, sandwiches, and spaghetti, just to say a few.
1 (12 lb.) turkey, thawed, giblets removed, washed and dried, 1 stick salted butter, 1 tablespoon smoked paprika, 2 teaspoons granulated garlic, 1 1/2 teaspoons onion powder, 1 teaspoon cayenne, 1 teaspoon sage, salt and freshly ground black pepper, 1 large white onion cut in quarters, 1 garlic head, cut in half, 5 sage leaves, 2 cups chicken broth.
Thaw and remove the giblets, neck from the cavity. Rinse the turkey under cold water, pat dry with paper towels. Dice 2 sticks of butter. Rub the butter under the turkey skin on the breast, legs, thighs, and legs. Stuff the onion, sage leaves, and garlic into the cavity. Get out a bowl add the Goya, pepper, salt, sage, onion powder, granulated garlic, cayenne, and paprika mix well. Generously rub the turkey cavity with the dry seasonings. Drizzle some melted butter and olive oil over the bird. Sprinkle the remaining dry seasoning on the turkey skin. Tie the legs and tuck the wings. Put the turkey in a roast pan and wrap it with plastic wrap, refrigerate for at least 6-hours. Preheat the oven to 325 degrees. Remove the turkey from the frig, remove the plastic wrap, pour the broth into the pan. Set the bird aside, allow the bird to reach room temperature before putting it in the oven. Bake uncovered, baste every 45 minutes, for 2-2 1/2 hours or until the turkey is golden brown and the thigh internal temperature is 165 degrees. Remove the turkey from the oven, tent the bird with foil allow to rest for 30 minutes before carving.