Fourth & Heart Roasted Garlic Ghee-Roasted Turkey Burger



by Peter Lemos of Wax Paper
Serves 10
1 Jar of Fourth & Heart Garlic Roasted Ghee
1 Bird (fresh, not frozen)
Note: This recipe can work with any poultry of any size; Turkey, Chicken, Pheasant, Goose, etc.
1 Bunch Sage
1 Bunch Thyme
1 Bunch Savory
Pinch of Kosher salt
Pinch of coarse black pepper
Combine all of the above ingredients (minus the bird) in a bowl & set aside.
Secondary Ingredients:
2 Lemons (halved)
1 Yellow onion (halved)
1 Whole head of garlic (cut across equator)
2 Carrots (broken in two)
2 Celery (cut to fit inside bird)
Remove the giblets and neck from inside the bird & rinse the bird under cold water, gently patting the bird dry. Take care to dry the outside well to ensure a crisp skin when cooked! Season inside with salt & pepper, and place the above cut vegetables inside, adding a scoop of reserved ghee.
Next, take the ghee & herb mix from the beginning, and place under the skin (between the meat & the skin, being careful not to rip the skin). Don’t forget the breast meat & thighs as well. Once all of the ghee mixture is under the skin, truss the bird to lock the vegetables in the cavity & create a tight package.
Take the remaining ghee mixture & rub over the outside of the bird and season liberally with salt & pepper.
Lastly, place the bird in a roasting pan on top of a few carrots, celery, and onions. Roast @ 350 until golden brown & the legs move easily. Remove from oven & let it rest for 20 minutes. Then, carve & enjoy! We shred it up and made a turkey salad sandwich special with it! We do specials every Thursday at Wax Paper. Enjoy!
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