Recipe of the Week


Prep Time: 4 Hours
Yields:10–12 Servings

When planning a dinner, remember that 1-pound of uncooked turkey will feed one person. Allow bird to defrost in the refrigerator for approximately two days prior to roasting.

1 (10–12 pound) turkey
salt and cracked black pepper to taste
granulated garlic to taste
¼ pound butter, softened
2 tbsps minced garlic
6 sage or basil leaves
4 cups diced onions
2 cups diced celery
2 cups diced carrots
3 oranges, quartered
8 whole cloves garlic
paprika for color

Preheat oven to 350°F. Remove giblets from neck cavity. If a wire retainer is holding legs in place, remove it prior to seasoning bird. Rinse turkey well, inside and out, with cold water. Place in a roasting pan and season generously, inside and out, with salt, pepper and granulated garlic. Extra seasoning should be placed inside cavity. Blend butter and garlic, then rub mixture under breast skin. Place 3 sage or basil leaves under skin on each side of breast. Stuff half of onions, celery, carrots, oranges and garlic inside bird and place remaining half in baking pan. Squeeze juice of 2 orange quarters over turkey breast. Rub paprika evenly on breasts and legs. Tie legs in place with butcher’s twine, then cover roasting pan tightly with foil. Bake approximately 2½–3 hours then remove foil and check meat. Turkey is done when legs pull away easily and internal temperature reaches 170°F. Remove cover and allow turkey to brown 30 minutes. It is best to allow bird to rest 30–45 minutes prior to carving. Serve turkey with natural drippings, or strain drippings and thicken with a light roux. A turkey usually requires a cooking time of 12–15 minutes per pound.


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