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Thanksgiving Turkey Recipe

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This recipe for Thanksgiving Turkey is from The Gensler 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:  
1 - 20-22 lb. turkey
1 cup olive oil
1 cup red wine vinegar
½ cup red wine
3 T. Adobo
3 T. garlic powder
1 T. oregano
black pepper
1 tsp. cumin
4 packets of Sazon
Add ¼ cup of orange juice or citrus marinade
1 small jar of green olives stuffed with pimentos
2-3 of each: carrots, celery, onions
2 cups chicken broth
Directions:
Directions:
Day before roasting:
Make the marinate - thick like a paste -
and slather all over the turkey. Make 1" slits in
the bird with a sharp, pointy knife and push the
olives with marinate into the slits. Refrigerate,
uncovered, for 24 hours.

The next day, let bird sit out for 90 min to reach room
temperature before roasting.
Add stuffing or combination of lemon, herbs and onion.
Preheat oven to 450º F.
Put chopped carrots, celery and onions in the bottom of
a roasting pan fitted with a roasting rack.
Add two cups of chicken broth to the bottom of the pan
and roast for 30 min at high heat. Lower oven to
350º F. with a light foil tent over the turkey and roast until
thickest part of the leg registers 155º F. (Abt. 20-25 min per lb.)
Let turkey rest on counter with foil on top for 30-45 min before carving.

 

 

 

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