Dry Herb Rubbed Turkey Cooking Instructions


1 Triple S Farms whole turkey small bird, thawed

2 T fresh local Green Pantry Nursery rosemary stems removed and minced

2 T fresh local Green Pantry Nursery sage leaves stems removed and minced

2 T fresh local Green Pantry Nursery thyme stems removed and minced

2 T OG ground black pepper

2 tsp sea salt

1 cup broth or water

canola oil spray



Prepare a rub of thyme, rosemary, black pepper, salt and sage.

Remove turkey from brine and place in a pan and pat dry with paper towels and rub it down generously with the prepared -rub.

Pour 1 cup of Broth or water into bottom of pan and cover pan with foil.

Bake at 350° for approx 1:45-2 hours---Check bird at 1:45 hours (bird should be at least 130° before removing foil) then remove the foil and spray bird with canola spray oil. Turn oven up to 375° return to oven and check temp after 30-40 minutes. Continue baking until meat reaches 180°+ make sure to temp in a few different locations. All parts of the bird must reach a MINIMUM OF 165°.

Cut into bird in a few spots to make sure it it fully cooked through.

Hold turkey wrapped in foil in oven on low until ready to serve.