Directions: |
Directions:CLEAN YOUR TURKEY! You don't want to leave the little pieces of the feather tat were never removed. Use flat tweezers or the old fashioned way, a small knife and pluck them out! Rinse clean turkey and set aside. Preheat oven to 350. In a small bowl make a paste from the paprika, onion powder, garlic powder, salt and pepper and olive oil. Almost a consistency as thick as yogurt. Add more oil if needed. Spread mixture by hand into the carcass of the turkey and then to the outside of the turkey. I like disposable aluminum oval turkey pan.I don’t like scrubbing the pot after spending the time to cook it. Place your veggies at the bottom of the pan. Then place the turkey on top on the veggies. Cover with heavy duty Reynolds wrap. I find the wider and heavier aluminum wrap is better. You only need one piece and it stays better. Cook for about 1 1/2-2 1/2 hours. According to how many pounds the turkey weighs. Uncover and baste turkey every 5 minutes until rich looking and turkey meat should pull away from the leg. You could also use a meat thermometer. Once done remove from oven and let it cool completely before carving. After I carve it, I place all the turkey. White meat on one side, parts on the other. I then place it back into the pan with all that gravy so it stays very moist and cover it tightly with foil. When I reheat it I baste all that sliced meat again. |
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