Energy Source – The turkey will be on the grill for hours so make sure you stock up on your selected energy source: charcoal, pellets, propane, gas, etc. A win for all! Next, pat the turkey dry with a towel, brush some olive oil on it, then put it on a roasting rack in the oven. Cajun-Spiced Turkey Tent with foil; let stand 20 minutes before carving. Now put bacon on top of the turkey breast skin. Mix broth, oil, soy sauce, oregano, and black pepper and pour over the turkey. Basting towards the end of roasting ensures a … Instructions. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. Light or extra light olive oil is a more refined oil than regular olive oil. Reply How to Baste a Lamb Roast Secure skin flap in back. The Char-Broil Big Easy TRU-Infrared Oil-less Turkey Fryer is the stress-free way to fry your turkey, roast, or other cut of meat. Cooking time is about 14 minutes per pound of turkey. I put the turkey on top of the vegetables, tucked thyme in the crevices, drizzled it with olive oil, and covered it with salt, pepper, and a seasoning mix. Take the giblets out of the turkey and wash the turkey thoroughly, inside and out. There are a few methods for seasoning a turkey, including brining, basting, and using a rub. Slow Cooker Whole Turkey Slather either olive oil or butter on your turkey prior to cooking. Don’t throw away the packaging of the turkey before removing and saving the little price tag. How to cook a turkey on a grill For a turkey as large as 24 pounds, you can get it properly thawed in 12 to 15 hours with this method. Then, use a spoon, cup, or bulb baster to pour your basting liquid over the turkey. Place the garlic, shallot, parsley, sage, and thyme in a food processor. Place the turkey breast (still on the sheet pan/baking rack) into the oven for 30 minutes. Remove any giblets from the cavity of the turkey and reserve for stock or gravy. Spread the remaining oil (3 tbsp) onto the vegan turkey. Once the turkey is seasoned, place it in the slow cooker, on top of the veggies & etc. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. If you look on the back of the Tofurky box, you’ll see a recipe for a simple base made with 3 tablespoons of olive oil, 1 tablespoon of soy sauce, and herbs. Once thawed, take it out of its packaging and remove the package of giblets. Instead of basting, rub fat (butter, olive oil or coconut oil, for example) all over the bird just before you tuck it into the oven. Baste with margarine and chicken broth (optional). Self-basting: These turkeys have been injected with a solution generally consisting of butter or oil and salt, and sometimes herbs, spices and preservatives. Pour in the … You can also stuff this turkey if you wish. A whole turkey: Plan to serve roughly 1.5 pounds of smoked turkey per person. The Char-Broil Big Easy TRU-Infrared Oil-less Turkey Fryer is the stress-free way to fry your turkey, roast, or other cut of meat. Roast the turkey in the hot oven for 10–15 minutes. Remove chicken from marinade and grill over medium high heat for 35 minutes, basting using reserved marinade. ... Then roast, basting every 3 … Smoking Wood – Chunks, chips or pellets. Sprinkle rub on turkey and coat well both inside and outside. 1 teaspoon dried thyme. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. For the best results, apply a rub underneath the skin where possible. For the turkey: + 13-16 pound kosher turkey or brined turkey (kosher organic works, too) + 2 Tbsp olive oil + 1 scant Tbsp salt + 1 ¾ tablespoons freshly ground pepper. Bake at 375° F for 25 minutes. This recipe will work with either, though a single boneless … (So if you’re feeding 6 people, buy at least a 10 lb. Then, massage that oil over the turkey and sprinkle on your favorite seasoned salt and dried herbs. How to dry-brine turkey "I dry-brine my turkey a day or a few days before if I can swing it and baste with a mixture of butter and olive … Now it’s time to season the turkey. With spatchcocking, Peters said, you get crispier skin since all of it is exposed during the cooking. Combine melted butter, olive oil, and garlic in a small bowl. Bake for about 20 minutes or until it has a nice crunch, basting it with the oil regularly. ... Then roast, basting every 3 … Add your voice! Roast turkey at 400°F for 15 minutes. cup (or more) olive or vegetable oil. 2 teaspoons dried parsley. Alternatively, you can also use a flavor injector to achieve a savory, juicy bird. Basting towards the end of roasting ensures a … Reduce the oven to 375°F. Spoon half of the mixture over the turkey and rub it in with clean hands. Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. If you want your turkey to have a … For the turkey: celery, carrots, onion, garlic, rosemary, thyme, salt and pepper, olive oil, chicken stock. Transfer pan to the oven and roast 30 minutes. sage, rosemary, and thyme – Freshly chopped. Bone-in turkey breasts tend to be larger and contain both sides of the breast, while boneless turkey breasts are generally just one breast. Sprinkle the cornstarch over the top of the vegan turkey and rub it in so it’s evenly coated. Once thawed, take it out of its packaging and remove the package of giblets. To baste a turkey, take it out of the oven and peel back the foil that's covering it. Char-Broil Big Easy TRU Infrared Oil-less Turkey Fryer . Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. Place the roasting pan back into the oven. Rub turkey with olive oil. (Take out of the oven 2-3 times during baking and quickly spoon the basting liquid over the tofurkey and place back in the oven.) Place the steamed "turkey" in a small baking dish. Set a rack inside a large heavy roasting pan. Can you use olive oil to baste a turkey? Make sure the whole bird is covered in olive oil. The turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. Place the lid on the slow cooker, and set the slow cooker on low. This foolproof boneless turkey breast recipe is the turkey recipe for the books. Place turkey, breast side up, on a rack in a roasting pan. Just make sure you do baste your turkey with butter or oil so you get that crispy turkey skin. Step 1. Place the steamed "turkey" in a small baking dish. Bake at 450° for 30 minutes. To ensure a moist turkey, the key is to not overcook it. With no hot cooking oil to purchase, splatter, or dispose of, the Char-Broil Big Easy gives you a delicious, safe, and simple alternative to frying with oil. Instead, using a seasoned butter will add flavor and will help the skin crisp up nicely at the end of cooking. Baste with margarine and chicken broth (optional). There's no real need to baste your turkey once you pop it in the oven, especially if you baste with a coat of oil before you cook. olive oil – Vegetable oil can be substituted but the lighter taste of olive oil works best. Bake for about 20 minutes or until it has a nice crunch, basting it with the oil regularly. If you see anything other than “turkey,” chances are it is a self-basting bird. Use a basting brush to baste all over the outside of the turkey with the remaining olive oil citrus rub. Smoking Wood – Chunks, chips or pellets. Cut the onion and lemon into wedges. Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey. Basting every 45 minutes to 1 hour is a good rule of thumb. (Click here to see turkey recipe.) This recipe will work with either, though a single boneless … INGREDIENTS Nutrition 1 ⁄ 2 cup olive oil 2 garlic, minced 1 ⁄ 2 teaspoon oregano 1 ⁄ 2 teaspoon thyme 1 ⁄ 2 teaspoon rosemary DIRECTIONS Combine all the ingredients Pour over turkey. Turkey – The turkey should be 100% defrosted and weight under 15 pounds. If you see anything other than “turkey,” chances are it is a self-basting bird. For the turkey cavity: + fresh thyme (half a bunch) + 1 onion, cut in quarters, skin on + 2 stalks celery + 1 russet potato + 1-2 carrots or parsnips + 2 bay leaves. It is best to forego the usual method of basting the turkey with pan drippings, which are mostly turkey juices and fat. The time may vary depending on your oven. For added flavor you can try basting a turkey with olive oil infused with herbs. Serve with turkey. Baste again. All you need is some olive oil, salt, pepper, and garlic powder( how easy right?!) Second, slather the outside of the skin with olive oil and sprinkle with salt before placing in the oven to roast. Sprinkle the cornstarch over the top of the vegan turkey and rub it in so it’s evenly coated. Roast approximately 13 to 15 minutes per pound, basting every 15 to 30 minutes. If a special sauce or marinade is used, baste the turkey during the last hour of cooking. Transfer pan to the oven and roast 30 minutes. After 10 mins, remove the turkey from the oven, then baste with the pan’s juices. I used fresh garlic. Remove the turkey breast from brine, pat dry with paper towel and coat with vegetable oil. Secure skin flap in back. Ingredients. turkey breast – About 5 to 7 pounds, with the bone in. Bake at 450° for 30 minutes. The syringe inserts liquid flavoring into the turkey before roasting, eliminating the need to baste. Back to the turkey on the grill- Watch closely and continue cooking, basting and turning pieces a couple of times until internal temperature reaches 165-degrees F. Be sure to stop basting several minutes before meat is removed from the grill to give the basting liquid time to reach a safe temperature. Sprinkle the bag all over with water. Then you’re going to let the smoking or baking continue so the inside of your bird can reach a safe 165 degrees internally, and your skin is crispy. ON THE DAY 1. Butterball's Oil Free Fryer/Roaster is one of the best performing, most convenient turkey fryers we've ever invented. Dry bag. Place turkey, breast side up, on a rack in a roasting pan. The roasting timing of the turkey depends on its size. For the turkey: celery, carrots, onion, garlic, rosemary, thyme, salt and pepper, olive oil, chicken stock. olive oil – Vegetable oil can be substituted but the lighter taste of olive oil works best. Turkey breasts are sold both boneless, and bone-in. Olive oil injection. Avoid basting too often, as heat will escape from the oven and prevent proper cooking. Paper bag gave best results according to study. Now it’s time to season the turkey. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. Remove the turkey breast from brine, pat dry with paper towel and coat with vegetable oil. In this case, refined olive oil is combined with 5%-10% virgin olive oil. Self-basting: These turkeys have been injected with a solution generally consisting of butter or oil and salt, and sometimes herbs, spices and preservatives. If not stuffing add onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of turkey for extra flavor. There is no need to baste the turkey when using a convection oven because the blowing heat sears the turkey quickly, which locks in the juices. sage, rosemary, and thyme – Freshly chopped. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Side dishes can be easy, too. Mix broth, oil, soy sauce, oregano, and black pepper and pour over the turkey. Then, baste the bird with the pan juices so the surface cools and the cooking slows down. For Bird Number 5, I created a paste of salt, pepper, thyme and one tablespoon of olive oil, and rubbed it on top of and underneath the skin. Tent with foil; let stand 20 minutes before carving. Basting will not be required while cooking so make sure that the outside of the turkey is nor rubbed with any sugars or sauces, which will simply caramelize and burn during cooking. Then leave it alone until it’s time to check for doneness. This cook will take approximately 3 - 3 1/2 hours depending on the size of your turkey. Energy Source – The turkey will be on the grill for hours so make sure you stock up on your selected energy source: charcoal, pellets, propane, gas, etc. Sprinkle seasonings over the oiled turkey. 7. Cover and cook on LOW up to 8 hours or on HIGH up to 4 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. How often to baste a turkey After 10 mins, remove the turkey from the oven, then baste with the pan’s juices. cup (or more) olive or vegetable oil. There are a few methods for seasoning a turkey, including brining, basting, and using a rub. Olive oil (for cooking; 5–7 cups) ... 3–3½ hours. However, the turkey was placed on a rack in a shallow pan and pan and turkey were placed in bag. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. All you need is some olive oil, salt, pepper, and garlic powder( how easy right?!) Instead of basting, rub fat (butter, olive oil or coconut oil, for example) all over the bird just before you tuck it into the oven. I then basted it every 20 minutes as it cooked. Even though the basting oil costs more than the olive oil, but if we add the prices of Wegman’s garlic, thyme, and parsley, the Wegmans Organic Basting Oil becomes a lot more affordable. Staple shut. Pulse until finely ground. If you have a huge turkey use two paper bags at each end. Drizzle the turkey evenly with 3 tablespoons olive oil -- gently spread the oil over the turkey skin with your fingers, if needed. Liberally coat the inside and outside of the turkey with the herb mixture. Reply Disposable Drip Pan – A big bird = extra drippings. You can certainly use that vegan turkey baste recipe, but you’ll see the garlic rosemary baste I use in the recipe above. Preheat the oven to 200°C/450°F/Gas mark 4. Ensure to check for doneness by poking the thermometer’s probe in the thickest parts of the turkey. 8. Good advice is to rub the entire skin of the raw turkey with olive oil. (Temperature will … Smoke the turkey at 275 degrees, basting periodically with melted butter as shown in the video above. Brush bird with lemon juice and Can I put butter on my turkey the night before? Roast turkey at 400°F for 15 minutes. Turkey rubbed with olive oil and stuffed. If you use a bouquet garni that would be great for inside the turkey as well. Spread 1 tbsp of oil onto the vegan turkey. The turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. It’s much easier than having to manhandle a giant whole turkey into a pan, and since it has a simple marinade to use for basting, you’ll be surprised by how much flavor a boneless turkey breast can have. Swap out melted butter for olive oil in baked goods like cornbread. 2. Olive oil (for cooking; 5–7 cups) ... 3–3½ hours. Maybe even put some inside the cavity. Basting in Oven (optional extra step after steaming for more flavour and nicer presentation -this isn't in video): Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. In the last hour of cooking, you can baste the turkey in additional melted butter or olive oil instead of the pan juices to really make sure that skin turns golden brown. 7. If desired, remove and discard bacon. Wegmans Pure Olive Oil is just 0.16 US dollars per fluid ounce, whereas Wegmans Organic Basting Oil is 0.56 US dollars per fluid ounce. For a turkey as large as 24 pounds, you can get it properly thawed in 12 to 15 hours with this method. Spread remaining butter over the top of turkey skin.If stuffing turkey, stuff at this time and tie legs together. If doing so, I … Butterball has plenty of recipes online for seasoning options. Let turkey thighs cool in oil until just warm, about 2 hours. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. To ensure a moist turkey, the key is to not overcook it. Squeeze lemon half into a small bowl. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Disposable Drip Pan – A big bird = extra drippings. The syringe inserts liquid flavoring into the turkey before roasting, eliminating the need to baste. About 40 yrs ago Betty Crocker Kitchens did a study on roasting turkey. Nutritional Breakdown of … Kosher salt and fresh ground black pepper – To taste. Now put bacon on top of the turkey breast skin. Just before roasting, I rubbed the outside of the skin with 1 tablespoon of olive oil. In the last hour of cooking, you can baste the turkey in additional melted butter or olive oil instead of the pan juices to really make sure that skin turns golden brown. Season turkey lightly inside and … 1 cup Olive Oil (or sunflower oil) 2 cloves garlic, minced. Place turkey, breast side up, on a roasting rack set inside the roasting pan. Set aside. (An 8 x 8-inch baking dish works well.) Spread remaining seasoning mixture over entire surface and under skin of turkey. This foolproof boneless turkey breast recipe is the turkey recipe for the books. When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one to two hours depending on size. Roast approximately 13 to 15 minutes per pound, basting every 15 to 30 minutes. Season the outside of the turkey with Honey Hog. 1/4 cup olive oil. If desired, remove and discard bacon. Step 1. Alternatively, you can also use a flavor injector to achieve a savory, juicy bird. (Take out of the oven 2-3 times during baking and quickly spoon the basting liquid over the tofurkey and place back in the oven.) For the best results, apply a rub underneath the skin where possible. Preparation. Reduce turkey temperature to 350°F and roast turkey, basting every 20 minutes with pan juices (or margarine and chicken broth), about 1 hour and 15 minutes, or until meat thermometer inserted in thick part of meat registers 165°F. Turkey breasts are sold both boneless, and bone-in. Place turkey, breast side up, on a roasting rack set inside the roasting pan. The lamb roast should have been pre-seasoned and basted with some sort of fat like butter or oil before it initially went in the oven, so you don't need to start basting until about 20 to 30 minutes in. NOTE: It is recommended with this recipe that you put the dry rub or herbs on your turkey 24 hours before cooking to let the flavours get into the meat. butter – Unsalted and softened. ON THE MIDDLE RACK. Basting is optional when roasting a turkey. 5. Cover loosely with foil if turkey browns too quickly. About 40 yrs ago Betty Crocker Kitchens did a study on roasting turkey. Cook until the internal temperature of the chicken reaches 165 degrees F. *See note below. When it comes to basting the bird, try a combination of olive oil, lemon juice, and fresh herbs like rosemary and sage. If you use a turkey basting brush to ensure your honey rub is over every inch of skin it will allow you to get into every nook and cranny and not soak it. How often to baste a turkey Whisk together the apple cider vinegar, egg, butter, olive oil, and spices. Self-basted turkeys are sometimes not labeled as such, so make sure to check the ingredients list. Herb butter: butter, rosemary, thyme, garlic, salt and pepper. 8. Char-Broil Big Easy TRU Infrared Oil-less Turkey Fryer . Don’t throw away the packaging of the turkey before removing and saving the little price tag. Remove it during the last 30 minutes of baking to let the skin get brown. 3. Copycat Wegman’s Basting Oil. A simple roast turkey is transformed into a thing of legend when slathered with a spicy, fragrant jerk sauce. Put the turkey in a roasting pan and cover it with a large brown paper bag. Pour water into the bottom of the roasting pan, and cover. In a pinch, I've even used a spotlessly clean paint brush to baste a turkey, but I don't recommend it, unless you're quite desperate. Then you’re going to let the smoking or baking continue so the inside of your bird can reach a safe 165 degrees internally, and your skin is crispy. This will tell you the size of the turkey for accurate timing. Pat turkey and turkey neck dry with paper towel and rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Cover loosely with foil if turkey browns too quickly. This cook will take approximately 3 - 3 1/2 hours depending on the size of your turkey. As with regular olive oil, the refined oil is treated with some heat and chemicals to remove flavor defects. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Roast 1 hour. Baste turkey about every 30 minutes, using basting brush, which is similar to a paint brush. How often do I baste a turkey? Season the outside of the turkey with Honey Hog. Maybe even put some inside the cavity. With no hot cooking oil to purchase, splatter, or dispose of, the Char-Broil Big Easy gives you a delicious, safe, and simple alternative to frying with oil. Place into pre-heated 375 F oven. Bake at 350℉ until a meat thermometer inserted in the breast registers 160℉ and the skin is golden brown. Our Everyday Fresh oil would be good. It wont stick to the bird because of the olive oil. A simple roast turkey is transformed into a thing of legend when slathered with a spicy, fragrant jerk sauce. turkey). Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. Preparation. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Dry bag. You can certainly use that vegan turkey baste recipe, but you’ll see the garlic rosemary baste I use in the recipe above. Let turkey thighs cool in oil until just warm, about 2 hours. Olive oil or melted butter, as needed; Directions Step one. The time may vary depending on your oven. It’s much easier than having to manhandle a giant whole turkey into a pan, and since it has a simple marinade to use for basting, you’ll be surprised by how much flavor a boneless turkey breast can have. Basting will not be required while cooking so make sure that the outside of the turkey is nor rubbed with any sugars or sauces, which will simply caramelize and burn during cooking. Basting is optional when roasting a turkey. Season turkey lightly inside and … Fill the bottom of the pan with about 1 cup of water to keep the drippings from burning the pan. Sprinkle rub on turkey and coat well both inside and outside. Next, pat the turkey dry with a towel, brush some olive oil on it, then put it on a roasting rack in the oven. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Nutrition Facts (per serving) 0g: Protein: Can I use olive oil instead of vegetable oil? So I also made sure to give the skin a nice dose of olive oil to ensure a nice browning. Sprinkle the bag all over with water. Next, pat the turkey dry with a towel, brush some olive oil on it, then put it on a roasting rack in the oven. If desired, skim fat and thicken pan drippings for gravy. Read the full answer. 5. Basting in Oven (optional extra step after steaming for more flavour and nicer presentation -this isn't in video): Preheat oven 375° Add whole steamed turkey to a small casserole dish not much bigger than roast. Olive oil. Available Amazon and Target. At the final 45 minutes, baste the turkey with melted butter or olive oil, so the skin cooks to a crisp golden brown. Cover a turkey with cheesecloth soaked in melted butter or olive oil, and it will baste itself! Serve with turkey. Back to the turkey on the grill- Watch closely and continue cooking, basting and turning pieces a couple of times until internal temperature reaches 165-degrees F. Be sure to stop basting several minutes before meat is removed from the grill to give the basting liquid time to reach a safe temperature. 2. ON THE MIDDLE RACK. Basting also gives you a less crisp skin. Pour water into the bottom of the roasting pan, and cover. Remove turkey from oven. We'll demonstrate here using an olive oil injection. Spread remaining butter over the top of turkey skin.If stuffing turkey, stuff at this time and tie legs together. Paper bag gave best results according to study. Applying a dry or wet rub with flavorful ingredients like herbs as well as salt helps to give the bird more flavor. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. Roast the turkey at 325 degrees F for about 4 hours to 5. Once the turkey is seasoned, place it in the slow cooker, on top of the veggies & etc. turkey). Try using a remote digital thermometer that will alert you when the turkey is fully cooked yet still juicy. A healthier, more convenient alternative to frying with oil, this electric turkey fryer and roaster offers foolproof operation and delicious results, whether gathering the family for thanksgiving dinner, pot-lucking with friends and neighbors, or simply … Baste a Turkey With Cheesecloth. You can also stuff this turkey if you wish. Bake at 375° F for 25 minutes. The roasting timing of the turkey depends on its size. Tent turkey loosely with foil. Extra virgin olive oil can be used in a variety of ways to infuse the bird with lots of flavor. (So if you’re feeding 6 people, buy at least a 10 lb. If not stuffing add onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of turkey for extra flavor. Pour in the … This will tell you the size of the turkey for accurate timing. It wont stick to the bird because of the olive oil. Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Place rosemary sprigs into the inside of the turkey. Combine all of the ingredients and blend well. Pat the outside of the turkey dry using paper towels. Once done, remove from the slow cooker and let stand 10 minutes for easier carving. The next day, put the turkey in a roasting pan and drizzle olive oil on top; make sure the turkey is at room temperature before placing it in a 425 F oven for 10 mins to brown the turkey quickly. Place chicken and remaining marinade in a sealed container and marinade for at least 2 hours. It is best to forego the usual method of basting the turkey with pan drippings, which are mostly turkey juices and fat. Sprinkle seasonings over the oiled turkey. The next day, put the turkey in a roasting pan and drizzle olive oil on top; make sure the turkey is at room temperature before placing it in a 425 F oven for 10 mins to brown the turkey quickly. 3. If you use a bouquet garni that would be great for inside the turkey as well. Butterball's Oil Free Fryer/Roaster is one of the best performing, most convenient turkey fryers we've ever invented. Cooking Instructions. Pour chicken broth into the pan. Directions: Preheat oven 350 degrees. Preheat the oven to 180°C/350°F/gas 4. See USDA’s tips on safely thawing your turkey. If desired, skim fat and thicken pan drippings for gravy. Add stock to pan; cover loosely with heavy duty foil; 3 Roast 1 hour. However, the turkey was placed on a rack in a shallow pan and pan and turkey were placed in bag. Olive oil is a nice, healthy alternative to butter and it won’t compromise the taste at all. Slather either olive oil or butter on your turkey prior to cooking. If you use a turkey basting brush to ensure your honey rub is over every inch of skin it will allow you to get into every nook and cranny and not soak it. Bone-in turkey breasts tend to be larger and contain both sides of the breast, while boneless turkey breasts are generally just one breast. Instead of basting, rub fat (butter, olive oil or coconut oil, for example) all over the bird just before you tuck it into the oven. Reserve 1/2 cup of the mixture for basting. Add olive oil and pulse until combined. Mix together lemon juice, olive oil, chopped garlic and a dash of rosemary. Remove lamb completely from oven. Oven Time. Then I left it uncovered in the fridge to dry for 24 hours. NOTE: It is recommended with this recipe that you put the dry rub or herbs on your turkey 24 hours before cooking to let the flavours get into the meat.