Bangin Turkey Bomb

The Perfect Turkey

Serves 10–16 · Turkey 12–16 lb, fully thawed · Prep 24 hours · Cook approximately 3–4¼ hours · Oven 325°F

Ingredients

• 1 whole turkey (12–16 lb)
• 8 tablespoons Bangin Turkey Bomb Seasoning
• 1 cup (2 sticks) unsalted butter, softened
• 1–2 tablespoons olive oil or cooking oil
• Optional: Onion, celery, carrots, lemon and fresh herbs

Instructions

STEP 1: CHOOSE YOUR BRINE

OPTION A — DRY BRINE (RECOMMENDED)

1. 24 hours before cooking, remove the neck and giblets and pat the turkey completely dry.
2. Rub 4 tablespoons Turkey Bomb all over the turkey, including the breasts, back, legs, thighs, wings and underneath the bird. Gently loosen the skin and work some seasoning directly onto the meat.
3. Place the turkey on a roasting rack and refrigerate uncovered for 24 hours.

OPTION B — WET BRINE

1. For a natural, unenhanced turkey, combine 4 tablespoons Turkey Bomb with your favorite refrigerated wet brine made with water, salt and sugar.
2. Submerge the turkey and refrigerate at 40°F or below for 12–24 hours. Remove from the brine, discard the liquid and pat the turkey thoroughly dry.
3. IMPORTANT: Do not add a salt brine to a pre-brined, injected or enhanced turkey. Follow the turkey package instructions and adjust seasoning accordingly.

STEP 2: BUTTER THAT BIRD!

1. Preheat your oven to 325°F.
2. Mix 1 cup softened unsalted butter with 3 tablespoons Turkey Bomb.
3. Carefully loosen the skin over the breasts, thighs and legs. Spread the seasoned butter directly onto the meat beneath the skin.

STEP 3: GET THAT GOLDEN SKIN

1. Place turkey breast-side up on a roasting rack. Brush the outside with oil and sprinkle the remaining 1 tablespoon Turkey Bomb over the skin, if desired.

STEP 4: ROAST

1. Cook at 325°F for 3–4¼ hours, or until the thickest part of the breast and the innermost thigh reach 165°F (without touching bone).

STEP 5: REST & CARVE

1. Let rest for 20–30 minutes before carving. Then slice, serve and take the credit!

Bangin Spices · banginfoods.com