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 Send to a friendHunter's Thanksgiving with friends
Ingredients for Turkey
1 turkey (14 to 23 lb.)
8 fresh rosemary sprigs (each 6 to 8 in. long), rinsed, or 1 tablespoon dried rosemary
6 cloves garlic, peeled
1 onion (about 8 oz.), peeled and cut into 1-inch chunks
2 lemons (about 5 oz. each), rinsed and cut into 1-inch chunks
1/3 cup olive oil or melted butter
3 tablespoons chopped fresh rosemary leaves
1 tablespoon shredded lemon peel
1 teaspoon coarse-ground pepper & Salt
Description
Follow recipe except fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; if they don't all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil, chopped rosemary, lemon peel, and pepper. Rub mixture all over turkey.
Notes
COOKING CHART
Oven-roasted turkey
Follow this chart for oven temperatures and cooking times.
Turkey weight Oven Internal Cooking
(with giblets) temp. temp.* time**
10?13 lb. 350? 160? 1 1/2?2 1/4 hr.
14?23 lb. 325? 160? 2?3 hr.
24?27 lb. 325? 160? 3?3 3/4 hr.
28?30 lb. 325? 160? 3 1/2?4 1/2 hr.
* To measure the internal temperature of the turkey, insert a thermometer through the thickest part of the breast to the bone.
** Times are for unstuffed birds. A stuffed bird may cook at the same rate as an unstuffed one; however, be prepared to allow 30 to 50 minutes more. While turkeys take about the same time to roast in regular and convection heat, a convection oven does a better job of browning the bird all over.
When you remove the turkey legs, if you find that the meat around the thigh joint is still too pink, cut the drumsticks from the thighs and put thighs in a shallow pan in a 450? oven until no longer pink, 10 to 15 minutes.
Roast as directed in chart, 2 to 3 hours. Remove herbs and vegetables from cavities, baste with honey & Garlic lower oven temp to 185? & slow cook till Internal temp is close to 160? then let rest for 15 min and eat it up!
posted: Friday, October 13, 2006
reads: 111
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