Tuesday, November 22, 2011

Our Thanksgiving menu: The main event

This year I am making a 15 pound organic turkey, so we'll have plenty of left overs for sandwiches and turkey salad yum! I decided not to stuff the turkey with stuffing this year, opting to stuff it with aromatics instead.

1 Turkey
3-4 tblsp unsalted butter
Herbs de Provence
3/4 cup Turkey or chicken stock for basting

1 apple sliced
1/2 onion chopped
1 bay leaf
1 cinnamon stick
2 sprigs rosemary

Preheat oven to 350F. Rinse turkey inside and out and pat dry. Place turkey breast side up in a roasting pan. Melt unsalted butter and brush it all over turkey. Season turkey with salt, pepper, and herbs de provence. Place aromatics inside cavity of turkey. Pour 3/4 cup turkey stock in the bottom of the roasting pan. Place turkey in oven and cook for 4 hours (15 minutes per pound) or until a meat thermometer reads at least 160F in the deepest part of the breast without hitting bone. Baste with turkey stock collected in bottom of roasting pan once and hour. Remove from oven when done and let sit 15 minutes before carving. Serve and enjoy!

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