My second week in and already missed a Friday post. I was having too much fun with family and decorating for the Christmas season.
I’m just so thankful I can breathe out of my nose this morning as I had a nasty sinus infection all week and I’m finally starting to feel better. Hence the outfit post for this week. I worked from home Monday thru Wednesday and wore these. I even zoomed in them.
This is a great recipe if you have never made a turkey or have only done a few. I don’t stuff my turkey as we don’t eat a ton of stuffing. I sure do enjoy my mom’s inside the bird stuffing, which I only get once a year. I highly recommend the Never Any Young Turkey from Aldi as it has a clip on the legs so no twine needed and a temp gauge.
I also recommend purchasing a roaster as covering the Turkey after you brown it is key to locking in the moisture.
1 12-14 lbs Turkey
3/4 stick of butter
1/4 cup of evoo
1 tablespoon of fresh – thyme, sage, rosemary and parsley plus a few stems of each for inside the bird
1 lemon cut into 4ths
4 gloves of garlic
3 carrots roughly chopped
4 stems of celery roughly chopped
1 onion cut into 4ths
2 cups of chicken or Turkey broth
Move your oven rack to the bottom 2/3rds of the oven and preheat to 425.
Remove giblets from bird, rinse with water and pat dry. Let sit to air dry.
Meanwhile put butter and tablespoons of herbs into a small food processor. Purée and add evoo through the top.
Rub butter all over the bird and under skin. The add S&P to the top of the butter.
Place chopped carrots, celery and onions at the bottom of roaster. Place bird on top. Put garlic, rest of herbs on stems and lemons inside the bird.
Add broth to bottom of pan.
Roast for 30 minutes with no cover at 425. Reduce heat to 350. Cook for 145 minutes or 2 hours. Check temp, should register at 165-170. Remove and let rest for 30 minutes.