Thursday, December 4, 2008

Thanksgiving Turkey


18 lbs. Turkey

3 sprigs of thyme

3 sprigs of sage

3 sprigs of rosemary

1 tbsp black pepper

1 tsp cayenne

1 tbsp tarragon

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp Rotisserie Style Seasoning *Lawry's

1/2 red onions, coarsely chopped

2 ribs celery, coarsely chopped

1 carrot, coarsely chopped

1 stick of butter

turkey baser


Preheat oven to 300 degrees.

Melt butter and stir in black pepper, cayenne pepper, tarragon, onion, garlic, and Rotisserie seasoning making a paste, and then set aside.

Rinse and clean turkey and remove neck and giblets.

Rub paste all over top and bottom of turkey.

Place turkey into roasting pan then into the preheated oven.

Base the entire turkey on every hour with turkey drippings.

Cook turkey until it reaches an internal temperate of 170 to 175 degrees then remove from the oven and let rest for 20 to 25 minutes.

Cook turkey at least for 4 and half hours. Note: if you stuff your turkey with dressing it will take longer to cook.

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