Wednesday, November 23, 2011


I can't post recipes for meat roasts without posting a recipe for roasted turkey... especially when tomorrow is Thanksgiving!  There are so many recipes out there that perhaps you have already developed your own special recipe, as I have.  I have tried so many recipes over the years - mostly out of curiosity.  The same can be said for the dressings/stuffings.  In that regard, I do have one dressing recipe that beats all others and yet, this year, I will again try a new recipe that includes dried figs and no celery.  Anyway, back to the task at hand!  Here is my recipe for:

Rinse, clean and dry the turkey.  Rub it all over with olive oil and sprinkle it inside and out with lots and lots of dried herbs, seasonings and paprika.  Don't be shy about loading on the herbs and seasonings;  you will want to use a lot in order to permeate the skin and flavor the turkey.  Then fill the cavity/inside with garlic cloves, onion and squeezed lemons.  Again don't be shy.  Turn the wings under the turkey, and tie up the legs.  Place the turkey, breast side up, in your roasting pan and bake it for 15 minutes in a 425ºF preheated oven; after 15 minutes lower the oven temperature to 325ºF.  Baste the turkey from time to time with butter and pan drippings.  When the turkey is perfectly browned, cover the pan.  Bake about 15 minutes per pound or until the internal temperature reaches 170ºF deep in the thigh area.  When done, remove from oven and let rest while other food preparation is completed.  Carve and enjoy!


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