Thanksgiving Recipe: Roast Turkey/Chicken w/ Citrus Garlic & Herbs | How To Roast A Turkey/Chicken

FULL RECIPE BELOW!


Hello my Lovelies! The holiday season is approaching and I am going to show you how to roast a Thanksgiving turkey or chicken. I Brine your turkey/chicken first. Brining your turkey/chicken makes your bird moist and well seasoned once roasted. Checkout my turkey/chicken brine video. Enjoy!


Love,

Satang Bayo


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CHICKEN: GARLIC & HERBS COMPOUND BUTTER: 4-6 lb
1 stick softened unsalted butter
3 TBSP chopped rosemary
2 TBSP fresh thyme
Add any dried herbs (unsalted)
6-8 gloves of garlic (minced)
1 tsp black pepper
Optional: Small salt, less than 1 tsp (The chicken already has salt from the brine)

Use less herbs if you don't want a herb crust.

TURKEY: GARLIC & HERBS COMPOUND BUTTER: 12-14 lb
1 1/2 - 2 sticks of softened unsalted butter
6 TBSP chopped rosemary
4TBSP fresh thyme
Add any dried herbs (unsalted)
10-12 gloves of garlic (minced)
2 tsp black pepper
Small salt (The chicken already has a salt from the brine)


STUFFING
Onion
Orange
Lemon
Rosemary sprigs
Thyme sprigs
Optional: carrots, celery, apple...


Cook chicken/turkey at 350°F or 400 °F Cooked poultry should have an internal temperature of 165 °F.

Add some chicken broth to the bottom of your roasting pan for extra juice from drippings.

Optional: wrap turkey or chicken with foil for the first 1 hour in the oven to steam and produce more juicy.Make sure the foil doesn't touch the bird. The herbs might stick to the foil.

Baste bird every 15-20 minutes after removing the foil.



SONG CREDIT:
Bassy Future - Wondershare Filmstock
Drift - Wondershare Filmstock