www.monthlymealplanner.com
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 The ultimate Thanksgiving turkey!
Figure about 1 lb. per person (and remember to have extra for left-overs) |
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| Ingredients: | |||||
| 1 15 lb. | Turkey | ||||
| 1/2 c. | olive oil (or butter) | ||||
| 1/4 c. | parsley (double if fresh) | ||||
| 2 T. | seasoned salt | ||||
| 1 T. | black pepper | ||||
| 1 T. | rubbed sage or tarragon | ||||
| 1/2 T. | oregano | ||||
| 1/2 T. | paprika | ||||
| Directions: | |||||
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Thaw Turkey (I prefer to thaw in the fridge for 2-4 days, in the roasting pan that I'll be using to cook the turkey-- yes, it requires some shelf adjusting)
Preheat oven to 350°F. Rinse turkey with water and baking soda. Rinse again with clean water and pat dry turkey. Remove and discard any giblets (O.K., you can use these in the stuffing, but I prefer not to). Place whole turkey, breast-side-up, in a large roasting pan. Brush turkey with oil (or rub it on with your fingers). In a small bown, combine parsley, salt, pepper, sage, oregano and paprika. Sprinkle seasoning mix over chicken. (You can also use poultry seasoning in place of all of these) Bake uncovered for about an hour and a half or two hours, then make a "tent" with foil by folding it in half and then placing it loosely over the bird, point-side-up, and continue roasting, until meat is done and skin is golden-brown and crispy. Follow the instructions on the tag for the turkey for specific cook times, this information is also available in the meal description for the Thanksgiving meal on this site. ***Important: do NOT wash that roasting pan when the turkey is done cooking-- you'll need those drippings for the gravy. Skim off the fat/grease/oil and keep the rest, especially the hard crusty stuff at the bottom! |
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