Spring mix, chopped pears, cranberries, sugared mix nuts, and feta cheese
After removing the giblets out of the cavity he filled the turkey with chopped onion, sliced apples, and celery. On the side he made a marinade using 1 tablespoon Sriracha ( he has a slight obsession), 1 tablespoon Dijon mustard, and about 15 oz. of worchestire and teriyaki sauce each. He added some thyme and rosemary into the marinade and placed a few springs of rosemary under the skin of the turkey. After pouring 1/2 stick of melted butter over the turkey and sprinkling it with salt and pepper Jason poured the marinade over the turkey along with some of the aromatics that didn't fit inside. He then loosely covered the roasting pan with foil and baked the turkey in the oven on 325 degrees for 4 hours. Once that was done the foil was removed and the turkey continued to cook for another hour on 425 degrees. If you are cooking a turkey this Thanksgiving I highly recommend adding some spices under the skin because it really adds a lot of flavor to the meat.
The skin looks burnt but I promise it was not