Roasted Turkey(page 94 Throw the Wheat in the Sea)

1  Turkey ( If over 15 lb adjust flavoring UP)

1 Lemon

1/2 Cup butter melted

1 Onion peeled and quartered

1 Bunch Celery

Rosmary sprigs or ‘bottled’

Thyme sprigs or ‘bottled’

Thaw turkey. Remove neck and giblets.(these are packed in both ends of turkey) Wash turkey.

Preheat oven to •400

Squeeze lemon into turkey . Place squeezed lemon ,onion and celery inside of cavity. Reattach or close the legs of the turkey(we must be modest) . Rub the butter over the outside of turkey. Sprinkle generously with salt and pepper.

Place the turkey BREAST DOWN on roasting rack in large roasting pan (I LOVE my grandmothers enamel roaster) Lay rosemary and thyme on top of turkey OR sprinkle bits over it till it looks right.  Cover. Place in oven and cook for 30 minutes at 400. Reduce heat to •350 and cook for approximately 15 minutes per lb. ( if 15 lb turkey;15×15 divided by 60 = 375, so try 3.5 hours first) In the LAST hour, (ie 2.5 hours after start)  reduce heat to 225.

Take thermometer readings when you drop the temp and then again in 30 minutes. Turkey breast should be 160-165 -Deep thigh 175– OR if no thermometer breast juices should be clear and NOT pink.

Let turkey stand 15 min before carving.

NOTE: If using roaster, the cook time will be much LESS, – Start testing temp about an hour before completion.

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