A Nice Garlic Turkey Recipe for the Holidays
If you were to do a Turkey? Best to Baste it every hour on the over with a 2/3 Foil cover on it. Keeps it nice and juicy while roasting, and if you want a excellent stuffing use some stovetop and FRESH Garlic sliced wedges chopped in with the stove top or within the sides of the turkey. EDIT and I’m giving you a great recipe here.
12-14 lb. turkey make your adjustments as you see fit.
1 stick butter, softened
¼ cup olive oil
3 Tablespoons assorted herbs (I used basil, rosemary, and parsley)
Zest of 1 lemon, plus the lemon itself
1/4 a yellow onion
One head of garlic, peeled
About ¼ cup kosher salt
Take your turkey out of the fridge; allow it to come to room temperature for half an hour and then skin it completely or as much as possible. Set the oven to roughly 450 degrees.
Prep your dry ingredients. Use medium sized bowl, stir together softened butter, olive oil, herbs, and lemon zest. Place the salt and pepper in a bowl and lay out all the other ingredients so they’re ready to go.
Do a thorough rinse the turkey under cold water and make sure to remove any gravy packets and the giblets. Place the turkey on a roasting pan and pat dry with paper towels. Make sure to dry the top, inside the cavity, and the underside of the turkey. Use a hunk of the butter mixture and rub it all over the turkey, over the wings and breast, underneath, and in the cavity. Then take your fingers and work them under the skin (I told you we were going to get up close and personal, right?), and rub some butter under the skin of the breast as well.
Sprinkle the salt and pepper evenly all over the bird and inside the cavity. You may not need the full ¼ cup, but the bird should look like a light snow has fallen all over it.
Stuff the onions, garlic, and halved lemon in the cavity, and then place the bird in the oven.
Roast the turkey at 450 for 30 minutes then turn the heat down to 350, tent with foil, and continue to cook for 1½ – 2 hours. Take your Turkey out after 1½ hours and using a thermometer into the thickest part of the thig you want the thigh to register 165/170 before removing it. If it’s at 150, you know you’re getting close so check every 10/15 minutes at that point. Remove the foil for the last 30 minutes of roasting, unless it’s getting too browned then remove the turkey from the oven, and allow standing for 30 minutes before carving. Take to the Table and enjoy! The left overs make awesome Sammwitchs with Swiss.
PS If anyone does use the recipe? Post up let me know how it turned out for you.
Steve 😉
Madarame's Blog of musings 