« Back to Recipe
This recipe is an original. I love to try new flavors in foods, and this is one of my absolute favorites. The bottle label for Beef Roast Seasoning states that it is "best on cold beef roast sandwiches," but I think it is best on a turkey breast.
6 - 8 servings
Preheat oven to 325 degrees.
Mix the 3 dry ingredients. Rinse the turkey and place on a meat rack in a pan (to catch juices for gravy). Rub turkey generously under the skin then on top using as much of the spice as possible.
Throw away unused spice, as it has been in contact with the poultry.
Place small pieces of butter all over the bird. Loosely cover with aluminum foil. Cook the turkey following the directions given on label (usually 2 1/2-3 hours). During last half hour, take off the foil to let it get golden brown.
When the bird comes out of the oven, recover tightly with foil and let it rest for 1/2 hour before cutting (it keeps the juices in).
I usually don't make a gravy with this because the meat is so moist. However, the turkey usually comes with a gravy packet, which is pretty good.
This recipe was provided by Christine Kosinski from Arlington Heights.