 |
Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 6 |
|
This was the first turkey I've ever made combining 3 recipes and making it my own. It turned out to be a huge success and requested often by friends and family. Ingredients:
4 1/2 tablespoons salt |
1/4 teaspoon ground pepper |
2 cups chopped white onions |
1 cup chopped celery |
8 fresh rosemary sprigs (about 1 package) |
12 fresh thyme sprigs (about 1 package) |
12 fresh sage sprigs (about 1 package) |
2 (16 ounce) cans low sodium chicken broth (or 4 cups) |
2 tablespoons italian seasoning |
12 lbs thawed turkey |
Directions:
1. DAY 1: Remove giblets, neck, & heart from turkey. Rinse turkey with cold water, pat dry. Trim excess fat. Sprinkle 4 teaspoons salt over and inside turkey. Refrigerate uncovered for 24 hours.
2. DAY 2: Preheat oven to 325 deg.
3. Rinse turkey with cold water, pat dry. Stuff body cavity with onion, celery, herbs, & pepper. Lift wing tips up and over back; tuck under turkey. Tie legs together with twine. Place turkey breast-side-up, on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into meaty part of thigh making sure not to touch bone. Sprinkle turkey with 1/2 tsp salt and Italian seasoning. Cover breast with foil.
4. Bake at 325 deg for 2 hours, basting turkey with 1/3 cup broth every 30 minutes.
5. Remove foil, bake an additional 1 hour and 45 minutes or until thermometer reads 170 deg , basting turkey with remaining broth every 30 minutes. (Usually I use my best judgment to determine when it's done for fear of drying the turkey).
6. Remove turkey from oven. Cover turkey with foil for 30 minutes. Puncture skin under thighs to release juices for gravy. Carve & Serve.
7. NOTE: If you run out of broth for basting, use melted butter.
|
|