"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Turkey Roasting Instructions, by Marti Kopacz, is from Executive Mom's Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
For the Inside of a 20 pound turkey: 1 to 2 large onions, coarsely chopped 1 celery heart, coarsely chopped 1 package each fresh rosemary, sage, thyme and marjoram 3 to 4 bay leaves
For the Outside: 2 sticks butter softened 2 T. each dried rosemary, sage, thyme and marjoram
For the Pan: 64 oz. chicken broth
1. Strongly consider brining the turkey. It is optional and this method will yield a wonderful roasted turkey without it but....brining is without equal. See separate instructions. 2. Preheat oven to 325 degrees. Put rack at lowest level. 3. Remove giblets and neck. Wash and dry the turkey, inside and outside. Stuff both cavities with a mixture of the "inside" ingredients. 4. Make a paste of the butter and dried herbs and apply completely to breast and drumsticks. Cover turkey with foil and seal tightly. This will take several sheets. I use separate sheets for each leg and two for the breast. 5. Place turkey on roasting rack in roasting pan. Fill roasting pan with chicken broth. Roast 10 minutes per pound. Remove foil with 1 hour to go to brown top. Baste as needed from this point on.
1/2 hour plus roasting
This is a "recipe" that has been developed over about four dozen turkeys. The result is a moist flavorful turkey - just don't over cook! We couldn't believe any turkey could be better than this until we found brining. You may not have room or time to do it but your turkey will be even juicier if you do!
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