HEPP'S Classic Roasted Turkey

November 23, 2013

  My wife and I started a tradition a few years ago hosting Thanksgiving for all of our friends in LA with no family near by.  Each year we usually smoke a turkey, one year we smoked one and deep fried one but this was my first time ever traditionally roasting a Turkey.  I used a few simple ingredients and basic techniques and this turkey was one of my best yet. INGREDIENTS:

• 1 12 lb turkey
• 2 lemons, halved
• 4 sprigs rosemary
• 2 sweet onions, peeled and quartered
• 4 cups water
• white wine
• 1 stick butter

HEPP'S Himalayan salt rub -

• 1/4 cup HEPP'S Himalayan salt -fine grain
• 1 tablespoon Italian seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder.

Turkey Baste-

• melt 1 stick of butter
• Pinch of  Himalayan Rub
• 1/4 cup white wine
• Mix all three together, amount of Himalayan salt rub can vary depending on taste

DIRECTIONS:

1. Preheat oven to 325 degrees
2. Remove and clear out the cavity of the turkey and rinse well.  Pat dry and place on a roasting rack in a roasting pan.  Squeeze lemons inside Turkey cavity add a large pinch of HEPP'S Himalayan salt run.  Stuff the cavity with lemon halves, rosemary and 2 onion quarters.  Add the remaining onion, all of the giblets, and 4 cups of water, 1/4 cup white wine to the bottom of the pan for the base of the gravy.
3. Season the skin of the turkey with the Himalayan Salt Rub.  Put turkey in oven and roast until internal temperature is 165 degrees.  About 3 1/2 -4 hours
4. Baste turkey every 30 minutes
5. Remove turkey and let rest for 20-30 minutes.

Gravy: Place roasting pan on stove and use whisk to scrape all the drippings from pan, remove the giblets and onions.  Add 1/2 cup chicken stock and enough cornstarch and milk ( about 3 tablespoons) to thicken for gravy.   Whisk until gravy is thick, 5 -10 minutes
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