1 (14- to 16-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
Directions
Preheat oven to 325(o)F.
Combine parsley, lemon peel, sugar, salt, rosemary, oregano, black pepper and red pepper flakes in medium bowl; mix well. Cover; set aside.
Remove neck and giblets from body and neck cavities of turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan.
Roast turkey 1½ hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking.
Continue roasting turkey 1½ to 2 hours* or until meat thermometer reaches 180(o)F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
Sprinkle rub over entire turkey after removing from oven. Let turkey stand 15 minutes before carving.
Ingredients
1 cup chopped fresh parsley
1/4 cup ground dry lemon peel
4 teaspoons sugar
4 teaspoons sea salt
4 teaspoon chopped fresh rosemary
1 tablespoon dried oregano
2 teaspoons black pepper
1/2 teaspoon red pepper flakes
1 (14- to 16-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
