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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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A delicious tender juicy flavor full tender roast turkey recipe (some people call it drunk turkey Ingredients:
1 whole turkey |
2 fresh onions |
2 bunches parsley |
2 tablespoons poultry seasoning |
2 cups cream sherry wine |
1 celery top |
2 tablespoons sea salt |
1 tablespoon fresh ground pepper |
1/4 cup olive oil |
1 -2 cup cream sherry wine |
1 cup water |
1 cup melted butter |
Directions:
1. Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
2. allow 4 hrs before serving.
3. wash the turkey well with cold water.
4. remove neck ,giblet,heart, liver.
5. cut wing and tail off turkey
6. remove fat pads from turkey.
7. line your roasting pan well with foil spray with pam.
8. (easier clean up.
9. place a rack on pan bottom.
10. no rack?.
11. make balls of foil and cover entire bottom of pan.
12. place turkey in pan on rack or on balled up foil.
13. pat dry with paper towels.
14. chop up 1 bunch parsley or use dried parsley leafs.
15. place in 1 qt bowl.
16. add 2 tbs poultry seasoning.
17. 2 tbs sea salt.
18. 1 tbs fresh ground pepper.
19. add olive oil.
20. add 1/2 of melted butter to mixture.
21. mix well.
22. place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan.
23. or make stock for gravy do not use liver it makes the gravy bitter.
24. first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
25. rub the herb butter oil over entire turkey.
26. massage well over skin
27. add mixture to cavities too.
28. add celery 1 bunch parsley.
29. peel cut carrots and onions whole or half to cavity
30. after the bird is cooked you can dice the veggies.
31. while bird rests and add the cooked veggies to your stuffing.
32. if you desire.
33. pour rest of butter over breasts.
34. add 1 cup of water to pan bottom do not pour over bird.
35. place lid on pan or cover well with foil.
36. bake the turkey half way (2 hrs).
37. after 2 hrs remove pan and bird from oven.
38. place on trivets or stove top.
39. remove foil baste well.
40. no juice? add more water to pan bottom.
41. then baste entire bird
42. add 1 cup more sherry wine.
43. cover pan again w foil or with lid.
44. return to oven.to finish baking/roasting.
45. baste periodically.
46. last hr of roasting remove foil from pan to brown the bird.
47. check temp of bird thickest part of breast should read.
48. 170 degrees.
49. remove bird and place on platter tent with foil
50. let rest out of oven.usually 25 minute.
51. use a gravy separator - place the skimmed juices.
52. in a separate container (for gravy).
53. brush the resting bird w the reserved fat.
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