Mark's Roasted Turkey

Pictured: game hen, cooked with these directions, served with white bean squash soup.

This is our FAVORITE sandwich meat.  Plus, if you get your turkey the day after Thanksgiving, it's so cheap.  We roast it, shred it, and bag it in several sandwich bags to freeze.  That way we can take it out of the freezer a little at a time and use it for dinners (like enchiladas or pot pie), lunches (like sandwiches or quesadillas), or maybe...Thanksgiving dinner itself!

Original recipe from How to Cook a Thanksgiving Turkey :)

Ingredients:

• One big TURKEY
• 4-6 T melted butter
• Rosemary (opt)
• Thyme (opt)
• Salt and pepper

Directions:

1. If desired, brine bird before roasting. 
2. Preheat oven to 475.  Gently separate the skin from the breast but don't remove it. Rub butter between skin and breast, then rub in rosemary and thyme.
3. Place chicken breast-side up in pan and bake for 2 hours. 
4. Reduce heat to 250 and cook 20 min for every pound of turkey.  To check for doneness, thermometer should read 170 for breast meat and 180 for thigh. This will end up taking around 8 hours.
5. Let turkey cool 20 min before carving.
6. Also try our recipe for a whole chicken in the slow cooker.