Lyle’s mom gets the credit for this recipe which has become a yearly tradition in our family. It’s so easy and there are no measurements because each bird is different and everyone likes flavors a little differently. Go with your gut and enjoy!
- Thawed turkey (size up to you)
- Sea salt
- Olive oil
- Butter (more than you think you need!)
- massage sea salt into the skin of the entire turkey – with a bit of olive oil if you’d like.
- Melt a pound of butter and then dredge an entire packet of cheesecloth in that melted deliciousness.
- Wrap the whole bird like a mummy with the cheesecloth, including over the legs. Drizzle some additional butter on the exterior of the cheesecloth.
- Roast normally in a 325 to 350 degree oven.
- Throughout roasting, about once every 45 minutes, drizzle with melted butter and pan drippings.
- When the turkey is fully roasted (the legs will wiggle really easily and when you place a knife at wear leg bone meets breast the juices run clear), remove from the oven, and do a final basting of butter and pan juices.
- Let the turkey rest up to a half-hour with a tent of foil before carving. This allows juices to well up and will make for a moister bird.