Bangin Turkey Bomb

Turkey Bomb

SERVES 10–16 · EASY TO FOLLOW · 3–4¼ HOURS

Ingredients

• 1 whole turkey (12–16 lb), fully thawed and unstuffed
• 1 bottle Bangin' Turkey Bomb Seasoning (about 8 tablespoons)
• 1 cup (2 sticks) unsalted butter, softened
• 1–2 tablespoons olive oil or cooking oil
• Optional: onion, celery, carrots, lemon and fresh herbs for the cavity

Instructions

1. DRY BRINE (24 HOURS OUT) Use 4 tablespoons Turkey Bomb. Rub all over the turkey, including breasts, back, legs, wings and under the skin. Place on a rack in a roasting pan and refrigerate uncovered for 24 hours.
2. SEASONED BUTTER Mix 1 cup softened butter with 3 tablespoons Turkey Bomb. Carefully loosen the skin and spread the butter under the skin, including the legs and thighs.
3. GET THAT GOLDEN SKIN 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.
4. ROAST 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).
5. REST & CARVE Let rest for 20–30 minutes before carving. Then slice, serve and take the credit!

Tip: WET BRINE OPTION: Add 4 tablespoons Turkey Bomb to your favorite wet brine (plus salt, sugar and water). Brine for 12–24 hours, then pat dry and follow steps 2–5. Do not wet brine pre-brined or pre-basted turkeys. USE THAT FINAL TABLESPOON: Instead of sprinkling on the outside, toss the final tablespoon Turkey Bomb with chopped onion, celery, carrots and lemon, then place inside the cavity. Don't pack it tightly.

Bangin Spices · banginfoods.com