Thursday, December 6, 2012

#14 Our Thanksgiving Turkey

On Thanksgiving day, we roasted a Turkey. And she was, again, very helpful :)

We chose a medium-sized Turkey and used this amazingly simple yet delicious recipe.



1 16-18 pound turkey
1 tbsp dried rosemary, crumbled
2 tsps ground sage
2 tsps dried thyme, crumbled
1 1/2 tsps salt
1 1/2 tsps pepper
kosher salt
1 stick butter, melted
garlic powder
1 can broth, for basting


1. Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck.
2. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
3. We chose to cook the stuffing separately. For directions on how to insert the stuffing, check out our recipe source:
4. The skin over the breast may be placed just under the skin to keep the breast meat moist. 
5. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt, pepper and paprika.


6. Transfer in a roasting pan and roast the turkey, uncovered, at 375 F, basting frequently with melted butter and broth or pan juices.
7. After one hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325F to continue roasting for another hour, basting occasionally.

8. Uncover the breast and continue roasting until an instant- read thermometer inserted in the thickest portion of the thigh registers 165 F ( be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. 
9. When the turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. 
10. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic device to pop-up, or its likely that the bird will be overdone and dry.
11. Carve and serve with stuffing, gravy and your favorite sides.

It was a great attempt. LOL. Good recipe but it looked a little dry outside. It's really yummy and moist inside. 
I'll do better next time:)


For more information, check out our recipe source:

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