• 2 med. onions, chopped
• 2 tsp. thyme
• 2 tsp. basil
• 2 tsp. ground cumin
• 1 tbsp. Cajun seasoning
• 1/4 c. horseradish sauce
• 1/4 c. Dijon mustard
• 1 & 1/2 c. butter

Stir all these ingredients together till well blended.

Place your thawed turkey in your roaster, breast up, put 2 spoonfuls of the above mixture inside bird and follow with 1 c. of butter.  Spread a little bit of the mixture over breast and then flip bird over.  Spread the rest of the mixture all over bird, getting into all the crevices and in neck hole.  Bake breast down for 1 hour for every 5 pounds at 275 degrees. A little longer will be o.k. to ensure that the meat falls off the bones.

Don’t trust the pop out timers in turkeys, they are not always accurate to the internal doneness.