"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Roasted Turkey Recipe

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This recipe for Roasted Turkey, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Sunday, December 14, 2008


1 10-12 pound turkey
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat oven to 500.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side up in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
Roast at 500 for 30 minutes. Cover breast area with a foil triangle and reduce heat to 325. Cook until meat thermometer registers 165 in the largest section of the thigh (avoiding the bone) about 2 - 3 hours. Baste with stock every 30 minutes. Remove from oven, cover with foil, and let rest for 10 15 minutes before carving.

Personal Notes:
Personal Notes:
This is GREAT. The meat is tasty and moist.




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