THE MOISTEST TURKEY
Ingredients
* 1 turkey, approx. 15 lbs.*
* Juice of a lemon
* Salt and pepper
* Olive oil or melted butter
* 1/2 yellow onion, peeled and quartered
* Tops and bottoms of a bunch of celery
* 2 carrots
* Parsley
* Sprigs of fresh rosemary, thyme
For precise cooking directions, go to:
http://www.elise.com/recipes/archives/000037moms_roast_turkey.php
Otherwise here is the shorten version. 7 simple steps:
BRINE the turkey! Or in other words soak it in salt water
1. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing.
2. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery.
3. Rub either melted butter or olive oil all over the outside of the turkey.
4. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
5. Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings
6. Start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.
7. Check to see if it's done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F
8. If you want the bird to look a bit more golden, put it on convectional broil for 5 minutes to turn golden.
Check out this AWESOME way to cut a turkey!
Give me your feed backs after you've used this recipe!
