Thought I would put my turkey recipe up since it ended up a family favorite this year,
1... 20lb turkey (edit: I used an "enhanced" turkey with an 8% solution, no need to brine this bird, unless you just want to)
2. 4-5 days to thaw in frig.
3. Rinse and take out giblets ect from cavity. pat dry with paper towels.
4. two sticks of butter softened and mixed with Thyme, Basil, Rosemary..(poultry seasoning will work as well) Rub under skin and outer skin all over turkey.
5. one orange quartered, 2 small apples halved, one onion quartered and 1/3 celery stock cut with leaves, insert into turkey cavity.
5. Use a roasting pan with a rack and put turkey onto rack.
6. Add 2 16oz cans of chicken broth to pan.
7. Add 2 apples quartered, 1 orange quartered, 1 medium onion quartered, and the remaining celery cut and put into pan.
8. Cover with tin foil without the foil touching the bird. You want the tin foil to seal the pan, it doesn't have to be tightly sealed.
9. Cook at 325 for 3-1/2 hours.
10. remove the tin foil and cook for about 1 - 1 1/2 hours... this is when you want the bird to brown. Check the bird often and loosely put tinfoil on top
of the bird after it has browned, so that the rest of the bird can catch up to the browning process. Check bird with instant thermometer to make sure the internal temp reaches 165 degrees. Best place to check temp is in the thigh.
11. use pan broth to make gravy.
This will make the moistest bird you have ever had.
1... 20lb turkey (edit: I used an "enhanced" turkey with an 8% solution, no need to brine this bird, unless you just want to)
2. 4-5 days to thaw in frig.
3. Rinse and take out giblets ect from cavity. pat dry with paper towels.
4. two sticks of butter softened and mixed with Thyme, Basil, Rosemary..(poultry seasoning will work as well) Rub under skin and outer skin all over turkey.
5. one orange quartered, 2 small apples halved, one onion quartered and 1/3 celery stock cut with leaves, insert into turkey cavity.
5. Use a roasting pan with a rack and put turkey onto rack.
6. Add 2 16oz cans of chicken broth to pan.
7. Add 2 apples quartered, 1 orange quartered, 1 medium onion quartered, and the remaining celery cut and put into pan.
8. Cover with tin foil without the foil touching the bird. You want the tin foil to seal the pan, it doesn't have to be tightly sealed.
9. Cook at 325 for 3-1/2 hours.
10. remove the tin foil and cook for about 1 - 1 1/2 hours... this is when you want the bird to brown. Check the bird often and loosely put tinfoil on top
of the bird after it has browned, so that the rest of the bird can catch up to the browning process. Check bird with instant thermometer to make sure the internal temp reaches 165 degrees. Best place to check temp is in the thigh.
11. use pan broth to make gravy.
This will make the moistest bird you have ever had.
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