Mushroom & Sage Roasted Turkey
For a turkey between 15 - 20 pounds.
1 package of Grind Spice Co Savory Turkey Brine Seasoning. Follow instructions on package to brine turkey one day/night before cooking.
5 Tablespoons Rocky Mountain Olive Oil Mushroom & Sage Infused Olive Oil
2 Tablespoons Grind Spice Co Colorado Garlic Pepper
3/4 cups chicken stock, or as needed
Follow instructions on package to brine turkey one day/night before cooking.
Preheat oven to 400° rub 3 tablespoons Mushroom & Sage Infused Olive Oil over the skin of turkey. Sprinkle Grind Spice Co Colorado Garlic Pepper over skin and in cavity.
Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes.
Roast for about one hour remove foil and baste turkey with 1/2 cup of warm stock mixed with 2 tablespoons of Mushroom & Sage Infused Olive Oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone.
If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be three to four hours and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.