Abby J's Holiday Rub Turkey

Abby J's Holiday Rub Turkey by

Abby J


Shopping List

  • 10 to 12 lb. turkey, patted dry inside and out; remove neck, heart, & gizzard
  • 1 stick butter, melted
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon of French’s dijon mustard
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 2 cups chicken stock
  • 3 large carrots, cut into pieces
  • 3 large celery stalks, cut into 1-inch pieces
  • 2 vidalia onions, quartered



  1. Remove the turkey from the refrigerator 1 hour before roasting. Tuck the wings under and tie the legs together with kitchen string.
  2. Preheat oven to 425.
  3. Combine the first 7 ingredients with the butter.
  4. Rub the entire turkey and under the skin with the herb butter and season the cavity with salt and pepper
  5. Fill the cavity with half the celery, carrots, and onions. Pour the 2 cups of chicken stock in the pan, along with the remaining half of the vegetables.
  6. Place the bird breast side up on the vegetables.
  7. Roast the turkey for 45 minutes.
  8. Reduce the heat to 350 degrees and continue roasting, basting with the pan juices every 30 minutes until an instant-read thermometer inserted in the thickest part of the thigh away from bone registers 175 degrees. This takes 2 1/2 - 3 hours.
  9. Transfer to a cutting board and allow to rest 15 to 20 minutes before carving. Plate on a platter with your favorite fruits such as apples, lemons, pomegranates, persimmons, etc.