15-20 lb bird
- 1 15-20lb turkey
- 1 stick softened butter
- 2-3 apples
- 2 cups of apple juice
- 4 TBS Black Musket Powder
- 4 TBS White Musket Powder
- 2 TBS Onion Powder
- 2 TBS Garlic Powder
- 5 Heaping TBS of brown sugar
- 2 TBS chopped fresh sage
- 2 TBS chopped fresh parsley
- 2 TBS chopped fresh rosemary
- 2 TBS chopped fresh thyme
- 2 TBS chopped fresh oregano
Note turkey must be dethawed. Thaw in the refrigerator 24 hours for every 5 lbs of meat.
- Preheat oven to 325 degrees
- Chop fresh herbs.
- In a small bowl combine brown sugar, onion powder, garlic powder, White Label Musket Powder, Black Label Musket Powder, fresh herbs. Mix together
- Place turkey into a roasting pan.
- Coat the turkey with softened butter.
- Stuff turkey cavity with ⅓ of dry rub and 2 to 3 apples. To get more to fit, cut the apples in half.
- Coat the turkey with the rest of the dry rub, Use extra butter to get it to stick to the turkey. Sprinkle salt over top.
- Pour in apple juice into the roasting pan. Make sure it only fills it halfway or less as there will be more juices from the turkey. If it is too full the juice will overflow in your oven.
- Tent with tin foil and place in the oven. Make sure the racks are pre-adjusted so the turkey will fit.
- Cook time is about 15 minutes per pound so a 20lb turkey will cook for 5 hours. Turkey is done when the thickest part of the thigh is 165 degrees.
- Remove tinfoil for the last 30-45 minutes to caramelize the top.
- Remove from oven and let meat rest for 30 minutes to soak back up the juices (this is key for moist juicy meat)