Roast Turkey
I used to cover a turkey in the roaster. Not anymore!
I’d add about an inch of water, put the turkey in, put the lid on and it came out ‘steamed’ every time. Yes it was great and the pan drippings made amazing gravy, but this time I thought I’d truly try to roast it. No cover. No water in the pan!
Ingredients
Turkey
1 onion chopped into wedges
Celery stalks plus leafy parts cut into 3-inch lengths
2 or 3 large carrots cut into 3-inch lengths
Olive Oil
Lemon Juice
Salt, Pepper, Garlic salt, Sage, Thyme
Parsley - chopped or dry
1/2 - 3/4 cup softened butter
Bacon
Instructions
1
Wash and pat dry turkey with paper towels.
Chop vegetables, drizzle with olive oil and lemon juice.
Season with salt, pepper, sage, garlic powder and thyme.
2
Put your hand between the breast meat and skin over the breast. Work your fingers to divide the skin from the meat. Do the same at the other cavity. Be careful not to tear the skin.
3
Blend 1/2 cup butter with lemon juice, seasonings, olive oil, and seasonings. Take a small hand full and lift skin and rub the butter onto the meat.
4
Rub excess butter from your hands all over the outside skin of turkey. Stuff with the vegetables.
5
Tie legs together like Grandpa Campbell used to do using thread! Tuck the wings under bird. Please on turkey rack inside roasting pan.
6
Put in preheated 425 oven for 25 minutes. Turn heat down to 350 continue to roast until meat probe shows the meat is cooked all the way through.
7
Make a tent from tinfoil to cover the turkey while cooking so it doesn't get brown too fast. Before you put tinfoil on, fold in triangle and coat in oil on side that will touch the skin so it doesn't stick. In the last 1-2 hours of cooking add bacon strips like Grandpa Campbell used to do. One of the family will figure this out and every year you'll see them beside you to eat bacon with you. That was always my job!!
8
When done, remove from the oven and tent with tinfoil. Let it rest 20-30 minutes before sliceing.
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