Cookbook

Suggested by the Baly family for 10-12 people.

● One 10 to 12-pound turkey Herb “stuffing”
● 2 shallots 1/2 cup fresh sage
● 4 sprigs of fresh rosemary
● 1 handful of fresh thyme sprigs
● 2 cloves of garlic 1/2 cup salt
● 4 tablespoons butter

Preparation

1. Thoroughly salt the body cavity and add the stuffing.
2. Place in a 475 ºF oven for 20 minutes, breast up to brown the skin.
3. Reduce the heat to 300 ºF. Cook for an additional 2 ½ to 3 hours until the turkey reaches an internal temperature of 165 ºF (at the hip join and thickest part of the breast).
4. Before carving the turkey allow it to rest for at least 20 minutes to help the juices redistribute.

Courtesy of Thomas Winslow, Chef