Thanksgiving EVOO Turkey & Stuffing

Ingredients

For the turkey:
1 whole Turkey (about 8½ lbs)
1 cup + 1 Tbsp SOOC Varietal Extra Virgin Olive Oil
3 Tbsp minced Garlic
A pinch of chopped fresh Rosemary
A pinch of chopped fresh Basil
A pinch of dried Oregano
A pinch of dried Parsley
A pinch of Onion Powder
A pinch of dried Thyme
A pinch of Red Pepper Flakes
1 tsp ground Black Pepper
SOOC Himalayan Pink Sea Salt, to taste
For the stuffing:
3 cups Crusty Bread
2 Onions
2 Celery stalks
⅓ cup fresh parsley
1 tsp dried Sage
1 tsp dried Thyme
SOOC Himalayan Pink Sea Salt, to taste
Pepper, to taste
2 Eggs
¼ cup chicken broth

Directions

For the stuffing:

Cut the bread into small cubes, dice the onion and celery; chop the parsley.

Bake the bread in the oven for several minutes until golden.

Heat the EVOO in a pan; sauté the onion and celery until soft.

Mix the onion and celery with the remaining ingredients in a large bowl.

For the turkey:

Preheat the oven to 325ºF (165ºC).

Mix the EVOO with the garlic, rosemary, basil, oregano, parsley, onion powder, thyme, red pepper flakes, black pepper and Himalayan Pink Sea Salt in a bowl. Set aside.

Wash the turkey inside and out. Leave it to dry.

Remove any large fat deposits and gently loosen the skin from the breast without tearing it (working your fingers into the area between the breast and skin).

Place the stuffing inside the turkey cavity.

Spread the EVOO and herb mixture over the outside of the turkey and between the breast and skin.

Place the turkey in a roasting pan with a rack and put it in the oven. Add about half a cup of water to the bottom of the pan and leave the turkey to roast for 3-4 hours.

Allow the turkey to cool slightly before serving. Enjoy!