Thanksgiving is my favorite Holiday and has been since I was a little girl. I have fond memories of helping my Grandmother in the kitchen on Thanksgiving. In the beginning it was just washing the dishes as she, my mother and aunts prepared the meal. Then I was put on stirring and timing duty. Finally I moved onto chopping and prepping. Then lastly I moved up to assisting my Grandmother in the cooking of the meal. In between those years I took on the responsibility of baking the pies. I love Thanksgiving. This recipe is a basic one, I utilize my Roaster Oven and my Conventional Oven.
Ingredients: serves 8 people, or 8 meals
- 10 pound turkey, thawed
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried ground sage
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp celery seed
- 1 onion, cut into wedges
- 3 carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 1 cup red wine
- 1 cup chicken broth
- 8 Tb of my “Butter seasoned with Garlic & Parsley”
First of all make sure you have removed the bag of gizzards and the neck from the inside of the turkey. Rinse your turkey well inside and out. Dry well with paper towels. In a small bowl combine the salt, pepper, sage, thyme, parsley and celery seeds. Rub this mixture all over the turkey, outside and inside. Wrap the turkey in plastic wrap and marinate in the refrigerator overnight.
The next day, preheat your roaster oven to 325. Remove the plastic wrap and place half of the onion in the cavity of the turkey. Place the other half of the onion, the carrots and celery in the bottom of the roaster oven. Add the wine and chicken broth then place the turkey on the rack to rest just above the liquid and vegetables. Roast the turkey on average 15 to 20 minutes per pound. (For our 10 pound turkey we roasted it about 3 1/2 hours.)
Melt the seasoned butter in a small saucepan and alternatively baste the turkey with the melted seasoned butter and the liquid in the bottom of the roasting oven. I baste every hour with one or the other. Preheat your conventional oven to 325 and for the last 45 minutes of cooking transfer the turkey to the oven, basting every 15 minutes with the seasoned butter only to achieve a nicely colored, flavorful and crispy skin. Once your turkey is fully cooked, (when the insert thermometer pops up or a meat thermometer inserted in the thickest part of the thigh register at least 165 in temperature), then remove the turkey and let it rest on the rack for 30 minutes before carving. This ensure the juices remain in the meat and not on your craving board.
Tips and Suggestions: If you don’t have a roaster oven, you can place your turkey on a wire rack in a deep roasting pan, then tent the entire thing with foil until the last 45 minutes of baking. Or try using a turkey roasting bag, they work great.
Don’t forget after craving the turkey is the perfect time to make some turkey stock for leftover turkey soup. Just throw the carcass in a large stock pot with a couple of chopped onion, carrots and celery. Cover the bones with water, cover and simmer while you all enjoy your Thanksgiving dinner. After dinner, just remove the carcass, pick off any meat and place in a freezer zip lock bag. Strain the broth and store this also for future use in a freezer zip lock bag.
Try using the leftover meat for soup, paninis, and turkey pot pies. I just freeze any leftover turkey so that I’m not in any rush to use it up…..don’t forget Turkey’s are very inexpensive, this one was only $10, and the price is slashed right before and after Thanksgiving. If you have room by 2 and save one for later.