Buffalo Cilantro Turkey

Note: you’ll need an meat injector for step 11.

1. Preheat oven to 250F.
2. Chop off the ends of the cilantro bunches and throw away the ends, so you just have the tops.
3. Finely chop up the cilantro tops/leaves.
4. In a large bowl combine the butter, chopped cilantro, salt, pepper, garlic powder and olive oil.
5. Mix until fully combined.
6. Place turkey in a large roasting pan, breast side up.
7. Separate the skin from the meat; all the way around the top of the turkey.
8. Take a large handful of butter and cilantro mixture and stuff it under the skin. Rub into the meat underneath the skin.
9. Once all of the butter mix has been stuffed in between the skin and the turkey, rub any that remains on your hands or in the bowl all around exterior of the turkey.
10. For the sauce, take the melted butter in a large bowl and mix with olive oil, salt and pepper and buffalo sauce.
11. Take a meat injector and fill it up with the buffalo mix. Inject all over the turkey.
12. Tent turkey with foil and place in oven for 1 hour.
13. After 1 hour increase oven temperature to 275F and cook for 30 minutes.
14. Pull out and check it. If juices have started to gather at the bottom or in the body cavity, baste with said juices. Put back in oven for 30 more minutes.
15. After 30 minutes crank oven up to 300F and cook for 45 minutes. Check it, baste it, and stick it back in for another 45 minutes.
16. After this crank oven up to 325F and put turkey back in until it reaches 160 (at the thickest point of the turkey). Check the temperature every 30-40 minutes. Baste as juices become available.
17. Once turkey reaches 160F, remove tent and continue to cook at 325F until internal temperature reaches 170F. Remove and let cool about 10 minutes (internal temperature will continue to rise about 5 degrees).
18. Carve and serve. This goes amazing with cilantro ranch from the Buffalo Slider recipe.