Say goodbye to a bland bird.
Its a fun way to bring something different to the feast.
The seasonings from the ranch packet may offer enough.
Credit:Carson Dowining
The finished gravy will have a subtle ranch flavor.
Ingredients
1 (12-14)lbturkey
2/3cupmayonnaise
1oz.
Place a roasting rack in a shallow roasting pan.
Credit:Carson Dowining
Prep Turkey
Remove neck and giblets from turkey; reserve for another use or discard.
Pat turkey skin dry with paper towels.
Loosen the skin over the breast and thighs using your hands, reaching between the skin and the meat.
Credit:Carson Dowining
Spread mixture generously under the skin and in the cavity.
Truss Turkey
Spread any remaining mixture over skin.
Place dill sprigs, onion, and lime in cavity.
Credit:Carson Dowining
Tuck wing tips under back of turkey.
Place turkey breast side up on the rack in the roasting pan.
Cover with Foil
Cover turkey loosely with foil.
Remove foil; cut string between drumsticks.
Roast until temperature in the thickest part of the thigh registers 175F, 30 to 45 minutes more.
Remove turkey from oven.
Let stand 15 minutes before carving.
Serves 10 (4 oz.
each + leftovers).
This allows the flesh to firm, so its easier to slice and gives the juices time to redistribute.
Cover with foil to keep it warm while it rests, says Lynn Blanchard, BHG Test Kitchen director.
2,000 calories a day is used for general nutrition advice.
