Saturday, November 14, 2009

Roasted Thanksgiving Turkey

Where did the time go? Thanksgiving is just around the corner. This past weekend I decided to make a Thanksgiving dinner so I could share some of my favorite recipes and have some pictures to share, too. The main thing about making a delicious turkey is seasoning, seasoning, seasoning! There is really no recipe I can give you, but I will give you directions on how you can make a delicious turkey for Thanksgiving, too.
Roasted Thanksgiving Turkey

1. Thaw frozen turkey in refrigerator for about 5 days.

2. Remove the giblet packet and the neck, and rinse turkey with water. Undo turkey legs from the metal prongs, but leave the prongs in the turkey. I usually pull off any fat around the openings of the turkey and I cut off the little tail on the end (but you don't have to).

3. Place turkey on some paper towels and pat dry. Be sure to dry inside the turkey, too.

4. Season turkey really well, all over, with salt, pepper, and garlic powder. Then put Catalina French Dressing all over the turkey. You can also sprinkle a little paprika over the turkey, but I always forget to do that and it's still good. You can stuff the turkey (recipe to follow next post) if you'd like.

5. Take a whole onion and put it in the neck cavity. Put the legs back in the prongs.

6. Put the turkey in a roasting pan, add about 1/2 cup of water along the sides and cover with heavy duty aluminum foil. Make sure your roasting pan is deep enough. You don't want the juices to run out into your oven. Not only will it make a mess, but it could start a fire. (I always put enough foil to cover the bottom of the roaster as well as the turkey. This saves me some clean-up.)

7. Start baking the turkey at 425 degrees for about 30 minutes to get the turkey going. Then turn down to 275 degrees and bake about 30 minutes per pound. I usually put it in the oven before I go to bed (because I'm always up late the night before Thanksgiving getting everything ready anyway) and get up early to finish it. When it is done (juices run clear when pricked with a fork), uncover the turkey and brown at 325 degrees for 20 - 30 minutes. Recover and let cool.

8. Remove the onion and throw it away. Save your turkey broth to make gravy (this recipe is going to be posted, too). Slice your turkey--actually it will almost fall apart it's so tender--and serve.

Be sure to keep looking on my blog for the rest of our Thanksgiving recipes. I plan to do the next several posts just on these recipes so you can use them for your family's turkey feast.

1 comment:

  1. I made this on Sunday for my family and my mom and her husband, and it was a HIT! So moist! Loved it - thanks for sharing!
    Meredith (Tricia's friend in TX)