It is almost Thanksgiving and we have to roast turkey! It is tradition. This one is a super simple yet quick recipe that will make your Thanksgiving dinner yummier and stress free.

Servings: 4-6

Preparation Time: 30 minutes

Cooking Time: 2 1/2 hours

Roasted Turkey Ingredients:

10 lbs. Turkey

1 stick of unsalted butter at room temperature

¼ cup of olive oil

2 tablespoons of “A. Vogel Herbed Sea Salt”

1 small orange cut into 1/4s

1 small apple cut into 1/4s

10 sage leaves

Roasted Vegetable Ingredients:

1 medium size butternut squash cut into ½ inch slices

2 heads of garlic cut into halves

6-8 baby onions

2 medium size carrots cut into 1 inch slices

4-6 radishes cut into halves

2 teaspoons of “A. Vogel Herbed Sea Salt”

2-3 tablespoons of olive oil

Directions:

1-If you purchased a frozen turkey, thaw in the fridge, 36-48 hours.

2-Remove the thawed turkey from the fridge 2 hours before roasting , so that it can come to room temperature.

3- Combine butter, olive oil and “A. Vogel Herbed Sea Salt” in a medium bowl.

4-Preheat the oven to 500 degrees Fahrenheit.

5- Take the giblets out of the turkey and reserve them for gravy.

6- Pat the turkey dry with paper towels.

7- Place turkey, breast side up, on wire rack set inside of a roasting pan.

8- Spread the butter mixture over the turkey including drumsticks and wings. Flip the turkey over, breast side down, and spread the remaining butter over the turkey.

10- Stuff the turkey cavity with the quartered orange and quartered apple.

11-Tuck wings behind back of the turkey and tie the legs together.

12- Add 2 cups of water to bottom of roasting pan.

13-Roast the turkey Breast Side up at 500 degrees Fahrenheit for 30 minutes uncovered.

14- Reduce the temperature to 350 degrees Fahrenheit, cover the turkey with aluminum foil and roast about 90 minutes until the internal temperature of the turkey shows 165 Fahrenheit Degrees.

15- Once the turkey is cooked thru, let the turkey rest at least 2 hours covered.

Let’s roast some veggies:

1-Preheat the oven to 400 degrees Fahrenheit.

1-Add sliced butternut squash, garlic, baby onions and carrots to a large baking pan.

2- Drizzle with olive oil and “A. Vogel Herbed Sea Salt.”

4-Arrange into even layers so there is little to no overlap.

3- Roast until the veggies are softened about 20-30 minutes.

Enjoy! Happy Thanksgiving!