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Roast Turkey Recipe

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This recipe for Roast Turkey is from Seering Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lemon
Orange
Onion
Garlic
Fresh sage leaves
Fresh rosemary spring
Fresh thyme
3 celery stalks
3 carrots
2 cups white wine
4 cups turkey stock (use Better Than Boullion Turkey Broth)
Olive oil (I use Rosemary EVOO)
16 - 18 lb. Turkey
Herbs de Provence (found at specialty store or look up on internet to make your own)
Salt
Pepper
Directions:
Directions:
Thaw turkey and rinse with cold water. Pat dry, inside and out with paper towels.
Cut orange, lemon, onion, carrots, and celery in large chunks.

Season inside of turkey with salt and pepper. Stuff with orange, lemon, onion, garlic clovessage leaves, rosemary and thyme. Be sure to stuff neck cavity as well

Tie wings and drumstick together with kitchen twine. Rub outside of turkey with olive oil and scatter herbs de Provence over oiled bird.

Heat oven or nesco to 325º. Pour wine and turkey broth in roasting pan, Add carrots, celery and any oranges, lemons, and onions that did not fit in the cavity of the turkey.

Place turkey on roasting rack and roast for 15 minutes,pound. No need to baste while cooking.

Let turkey rest for at least 39 minutes, covered with foil tent before carving before carving.

Remove pan juices and pour off some fat. Heat juices to boiling and add cornstarch mixed with water to thicken to desired consistency.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I've made a lot of turkeys during my lifetime, and I have to say, this method receives rave reviews from family and friends. It is truly worth using high quality fresh ingredients and olive oil.

I hope you enjoy it as much as we have.

 

 

 

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