Mushroom & Sage Infused Olive Oil and garlic pepper season this roast turkey from the skin in. This recipe is sized for a 15- to 20-pound bird, so there’s a decent shot at leftovers.

Roasting

I N G R E D I E N T S :

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 

I N S T R U C T I O N S :

Preheat oven to 325° rub 1/4 cup 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 a mixture of a 1/2 cup of warm stock mixed with 2 more tablespoons of Mushroom & Sage Infused Olive Oil. Return the bird to the oven, keeping the tin foil off. Start checking internal temperature after about two hours 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 between three to five hours depending on if the turkey is stuffed or not. Let bird rest least 20 to 30 minutes before carving.