3 TB grated lemon peel
¼ cup lemon juice
3 TB ground thyme
2 TB ground sage
1 TB cracked black pepper
1 tsp sea salt
- Mix all ingredients together.
- At the top of the bird, insert your fingers under the skin. Gently separate from the meat. Rub with mixture under and over the skin.
Note: When you are cooking the turkey, remember the internal temp of the bird must reach 165 degrees. If you stuff the bird, the stuffing must also be at that temp to kill any bacteria.
I prefer to cook bird without stuffing, this allows for an even cooking. There will be no overcooked and /or undercooked areas.