"The belly rules the mind."--Spanish Proverb

Vermont Thanksgiving Turkey Recipe

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This recipe for Vermont Thanksgiving Turkey, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Marusha Bentlage
Added: Sunday, October 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
14 lb. fresh turkey
1 T. salt
1 tsp. pepper
18 sprigs fresh thyme
4 medium onions, peeled and sliced
1 large leek, chopped (white and tender green)
2 medium carrots
4 celery ribs
3 bay leaves
1 T. peppercorns
3 sticks butter, melted
1 tsp. sage, chopped
1 tsp. thyme, chopped
1 tsp. chives, chopped

Directions:
Directions:
Preheat over to 350 F. Wash turkey and remove giblets. Carefully rinse and dry the bird inside and out. Rub all surfaces with salt and pepper, including the cavity. Place 12 sprigs of thyme inside cavity. Put onions, leek, carrots, celery, bay leaves, six thyme springs, peppercorns and giblets on bottom of heavy roasting pan. Place bird on top of vegetables; cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme, and chives. Cover loosely with tent of aluminum foil, or large roasting pan lid with vents fully open. Roast 2- hours.
Remove foil and let skin brown. Start basting every 20 minutes for an hour. The bird should cook to an internal temperature of 165 F. Remove from oven. Transfer to platter and cover with foil. Let rest 20-60 minutes before carving. Save the liquids and vegetables from the bottom of the pan refer to dressing and shallot herb gravy recipes.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
We have made this in the Vermont Bentlage house since 1998.

 

 

 

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