Thaw turkey in the refrigerator for 3-5 days. I suggest 1 day of thaw time per 4 pounds of frozen turkey. Depending on the size, if your turkey is still partially frozen on the inside it will require more cooking time than listed below.
Ingredients
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12-22 lb. Grass Fed Cattle Co. Turkey
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½ of a small onion, chopped
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3-6 cloves garlic, chopped
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Olive oil
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Any or all of the following: 1-2 sprigs of fresh rosemary, sage, thyme, oregano
Instructions
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Preheat oven to 350 F.
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Drizzle the onion and garlic with olive oil and put them inside the turkey, along with the herbs.
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Tie the legs by crossing them over each other and wrapping a long piece of butcher’s twine snugly around them. Knot to secure them together.
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Brush the entire outside of the turkey with a light coating of olive oil, sprinkle or rub with poultry seasoning, garlic salt or sea salt and black pepper to taste.
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Place turkey in a large roasting pan, breast side down. To determine how long to cook your turkey, the general rule is about 15 minutes per pound.
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After half of the cooking time has passed, remove from the oven and flip the turkey so the breast side is up. Finish cooking until the internal temp reaches 165-170 F. This was approximately 4 hours for my 16 lb. turkey. Once removed from the oven, cover with foil and let it rest 10-15 minutes before carving and serving.
