00 1 4th & Heart California Garlic Ghee ( Whole Jar )
01 1 Fresh Bird ( Tthis recipe can work with any poultry of any size; Turkey, Chicken, Pheasant, Goose, etc. )
02 1 bunch Sage
03 1 bunch Thyme
04 1 bunch Savory
05 1 pinch Kosher Salt
06 1 pinch Coarse Black Pepper
07 2 Lemon ( halved )
08 1 whole Yellow Onion ( halved )
09 1 Whole Head of Garlic ( cut across equator )
10 2 Carrot ( broken in two )
11 2 Celery ( cut to fit inside bird )
00 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.
01 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.
02 Take the remaining ghee mixture & rub over the outside of the bird and season liberally with salt & pepper.
03 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!