"Hunger is the best sauce in the world."--Cervantes

Herb-basted Turkey Recipe

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This recipe for Herb-basted Turkey, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Dandelakis Family
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (12-14-lb.) turkey
3 T each margarine and oil
3 tsp. instant chicken bouillon
1 T fresh thyme (or 1 teaspoon,dried)
2 cloves garlic, crushed
1/2 tsp. pepper
2 cups water

1 onion, quartered
2 celery ribs, cut to 3-inch lengths

Directions:
Directions:
Preheat oven to 350F. Rinse and dry turkey, Make sure you look in the breast and neck cavities for giblet bag and neck. Take them out and save for giblet gravy. Put the quartered onion and celery ribs inside the breast cavity. Secure wings and legs with twine. Place on rack in a roasting pan. Combine margarine, oil, bouillon, and spices. Whisk well. Brush turkey with mixture. Cover the turkey with a foil tent. Roast at 350F for 1-1/2 hours, basting every 30 minutes. Remove foil tent, add water to the pan and roast 3 hours longer, still basting. Turkey will be done when meat thermometer inserted in thigh reaches 180-185F and juices run clear. Remove onion and celery ribs. Transfer to a platter and allow turkey to rest for 20 minutes before slicing.

Personal Notes:
Personal Notes:
Remember to take your turkey out of the freezer several days prior to the holiday.

The only thing I do differently from most people is I cook my turkey upside down! That's right, put that baby down on its breast and let the juices flow into the white meat. I leave the foil tent on until the last hour. Then I remove the tent and flip him over so he can brown up. If you ever try cooking your turkey upside down, you will never cook him any other way!

 

 

 

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