Today we are making Thanksgiving Turkey. I Roast it for 45 minutes then wrap in the juices! It makes a great tender turkey with lots of drippings! SCROLL DOWN FOR FULL ROAST OR BAKE/ROAST RECIPE!
There are 4 ways to purchase our Volume One Cookbook. Volume Two is under construction. Here are all four links:
https://www.facebook.com/commerce/products/1897400786978848/ Facebook Store (book signed and mailed by author)
http://thebp.site/121640 Publishers site (no author signature)
http://www.collardvalleycooks.com/store/5v/collard-valley-cook-cookbook CVC Website (signed and mailed by author)
http://amzn.to/2HlU6n6 Amazon (signed and mailed by author)
APRONS FOR SALE ON FACEBOOK STORE ONLY: https://www.facebook.com/commerce/products/1857900034280934/
KITCHEN ITEMS like utensils and appliances used in this Video Tutorial can be found with this “MY KITCHEN” link: Once on the page you can choose an item and it directs you to Amazon for available purchase! Thanks for shopping through my links!: http://www.collardvalleycooks.com/my-kitchen
FRESH GARLIC (5 CLOVES)
FRESH GREEN ONIONS (1 BUNCH)
2 LEMONS (for full roasting)
1 LARGE ONION
1 STICK MARGERINE OR BUTTER
PENZEY’S POULTRY SEASONING OR OTHER BRAND
1 CUP APPLE JUICE
1/2 CUP WATER
Unwrap your turkey. Take neck and giblets out of cavity. Rinse bird and dry with paper towels.
FULL ROAST: Rub inside down with lemon and insert fresh herbs, garlic and onion into cavity. Rub down with butter, salt, pepper and poultry seasoning then place on rack breast side down. Put apple juice and water in bottom of roasting pan. Use roasting chart for cooking time for weight of poultry. Before finishing last 45 min of roast, rotate your bird and put oven on 425 for 45 minutes to brown. Add juices to roasting pan if necessary. Take out of the oven and let stand 20 minutes before carving. DO NOT OVERBAKE IF RAOSTING:
ROAST/BAKE: Prepare bird for cooking as above. Roast bird for 45 minutes on 425 then transfer to a foil lined roasting plan with lid. Place bird breast side down on low rack. Pour apple juice and water into the bottom of the roaster. Cover and bake additional time per the weight of your bird use time chart on packaging. YOU can use the roaster to roast the bird in the beginning instead of placing it in the lid. You can then just take it out after first 45 minutes flip it breast side down so breast sits in juices. Cover and reduce oven temperature to 325 and slow roast according to the size of your bird and package directions. Be careful removing lid after baking the STEAM can BURN YOU!
CARVE THE TURKEY, BASTE WITH JUICES WRAP ON PLATTER TO KEEP WARM FOR GUESTS. If you transport food a cooler works great to keep it warm on long drives.