You’ll want a turkey roasting bag and a flavor injector, as two not-everyday supplies. Make sure your turkey is thawed ahead of time!

Ingredients – Marinating
50 oz. Chicken Broth
1/2 tbsp. Black Pepper
1/4 cup Salt
1/4 cup Sugar
1 tbsp. Garlic, minced
2 tbsp. Dried Onion
1 tbsp. Rosemary
1 tbsp. Thyme
1 tbsp. Parsley

Directions – Marinating
Combine all of the ingredients in a saucepan, bringing just to a boil. Remove from heat and allow to cool completely.

Find a baking pan that is VERY deep (at least 2 inches) and make a spot of it (placed on top of a baking sheet to catch splashes and keeping in mind the turkey will take up more height) in your fridge – this is easiest to get done now instead of moving stuff while handling the turkey. Not to mention more sanitary.

Remove the turkey from it’s package-wrap, and remove all the stuff inside the cavity of the turkey. Rinse the turkey in cold water, then place in the baking pan. Pour the cooled marinade over the turkey, keeping it just a bit lower than the pan top. (this is why it’s on a baking sheet….it may splash a little).

Marinate for 12-24 hours, occasionally using a bulb baster to squeeze more of the marinade over the top of the turkey.

Ingredients – Ready to Roast
1/2 cup Butter, melted
2 tbsp. Sage
1/2 cup Chicken Broth
4 tsp. Garlic, minced

Directions – Ready to Roast
Preheat oven according to your turkey bag directions.

Remove the turkey from the baking pan. If this is the pan you’ll be using to cook the turkey in, wash it thoroughly and set aside.

Blend the above ingredients until smooth (may not be perfect, but try). Using a flavor injector, inject the Sage-Butter mixture all over the turkey. Rub any remaining mixture under the skin over the breasts, then all around the turkey so it’s well-saturated.

If desired: place produce such as apples, carrots, celery, onions and/or garlic cloves inside the turkey cavity.

Follow your turkey bag directions for placing your turkey in the bag (some have you insert flour first to coat the bag interior), and cut slits IF THE BAG DIRECTS YOU TO. Cook as directed, until turkey reaches at least 165 Degrees F in the center.

Remove from oven, cut away bag, and allow turkey to sit for 10-15 minutes to allow moisture, juices and flavor to even out. Enjoy your deliciously moist and flavorful turkey!!!

Note: If you’re using a roaster instead of an oven, double check that it can handle a turkey bag – I learned this the hard way and within seconds of putting the bag in, the plastic started melting to the sides. NOT FUN!

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