Lunch: Ranch-Seasoned Roast Turkey

Recipe by Candace Braun Davison Bland, dry turkey officially becomes a thing of the past with this recipe.

Ingredients

1 whole turkey, thawed
2 sticks unsalted butter
2 packets ranch seasoning mix

Instructions

Preheat oven to 325 degrees F. As it heats, drain any excess juices from turkey and pat it dry with paper towels. Set it aside.
Mix butter and ranch seasoning until it forms a paste. Spread butter under the skin of the turkey as much as you can, as well as on top of it.
Place turkey breast-side up on a rack within the roasting pan. Stick an oven-safe meat thermometer into the lower thigh of the turkey, without touching the bone. Cover turkey lightly with tin foil, then take it off during the last half hour of cooking so the skin can brown.
Cook for about 20 minutes per pound, or until the thermometer reads 180 °F in the thigh and 165 degrees F in breast meat. Let stand 15 to 20 minutes before carving.

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