Click on picture to see video    Fast Roasting Tender Juicy Turkey

Click on picture to see video      Herb Butter for Fast Roasting Tender Juicy Turkey     We all know now Butter from grass fed cows is one of the healthiest foods on earth.

Select the best quality turkey you can find and afford. Use every part of the bird; bones skin and bits of meat make great bone broth for soups sauces and gravy.  Leftover meat makes delicious sandwiches, especially when using (see video;)  Organic clean & Healthy Home-Made Mayonnaise Video  .Casseroles, enchiladas, tamales, soups, stews and salads are other options.

Preparing a Butterflied or Spatchcocked Turkey

• Any size bird will roast faster when cut apart.
• Remove neck and organs from inside.
• Rinse, drain and pat dry turkey.
• Cut thru breast
• Cut out back bone and remove
• Loosen skin to make a pocket for herb butter
• Salt all over with unrefined sea salt
• Press herb butter under skin in pockets and all over outside
• Place on roasting rack with pan under
• Add 1/2 to 1 cup of white wine to bottom of roasting pan
• Pre-heat oven to 450*
• Roast at 450* for first 15 minutes
• Turn oven down to 350* and roast until  temperature of breast is 165*  Take temperature reading by placing thermometer into thickest part of breast, not touching bone or gristle.
• Herb Butter can be made days ahead
• Roast backbone and neck at the same time.  Use them along with pan dripping for bone broth gravy.  Recipe coming on next post.