Thursday, November 26, 2015

Mom Diann's Turkey Recipe

Mom-Diann's Roast Turkey Recipe
serves 8-10 people

1 turkey about 12 LBS
1/2 Tsp salt
1/2 Tsp pepper
1 Tsp parsley, rosemary, thyme, sage
1/2 Tsp ground Mustard
1 Tablespoon Worcestershire sauce
1/2 Cup onion sliced
1/2 Cup celery 
1 Tsp lemon juice
1/2 Cup butter " soft"

Get your meat thermometer ready to use.

Thaw the turkey two or three days before cooking in the fridge.
If you put the stuffing in the turkey ti will take longer to cook. so when determining 13-15 minutes cooking time per pound of turkey up the time to an hour per pound if you stuff the turkey and put a tent over it.

Preheat oven to 400F

Be extremely careful handeling raw turkey.  Handle chicken and turkey alike when raw.  Use a separate cutting board and utensils to prevent contaminating other foods.  Always wash your hands with soap and water properly before and after touching raw meat.  Don't touch anything else until your hands are clean.

Remove Giblets, neck and other inners,.  Usually they are in a bag in the main cavity.  Check both ends of the bird for parts.  Put all the parts and cover with water.  in a small pan and boil for one hour covered. This is a good stock for gravy, soup or whatever you like to use it for.

Mix all ingredents together," except the onion and celery" in a bowl and rub down the turkey inside and out.  Put the onion and celery inside the main cavity. Cover the cavity opening with aluminum foil to hold in the vegies.  

I don't truss my turkey but you can if you like.
I like to make a foil tent for my turkey while cooking.  Be prepared to flip the turkey to brown the other side when it is cooked.

Now the odd part!
Put the turkey breast down on rack in roasting pan.   The wings will be up if the breast is down.  
Cook about 15 minutes per pound of turkey.
Start at 400F for the first 15 minutes to brown then turn down to 325F  and put the foil tent on the turkey. Be careful to have the tent tucked around the roasting pan.  You will cook for two hours at 325F  then reduce to 225F until turkey is done. About an hour before the turkey is done use the meat thermometer.  I like to have the dark meat at 170F and the breast at 165F to know the turkey is done all the way.Then uncover the turkey turn it over and let the breast brown for about 10 minutes on 400F.
Wait about ten minutes before you cut into the turkey and serve.

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