I (14 Lb Organic Turkey)
2 tablespoon unsalted butter, melted
1/4 cup chopped fresh sage
2 cloves garlic, and 1/2 cup finely chopped raw walnuts
1 tablespoon sea salt
1/4 cup rasins
1 teaspoon ground black pepper
dash lemon pepper, and ground cinnamon
5 crisp apples, such as pink lady or Fujii, cored and quartered
5 red onions, finely chopped
Preheat oven to 475 degrees. Wash and rub turkey with lemon juice, brush skin with butter.
In a small bowl, combine sage, garlic,salt, lemon pepper. Loosen skin over breast and work sage mixture under skin, place mixture in cavity of the turkey. Tie legs together, place in a large roasting pan, roast 20 minutes. Lower temperature to 350, bast often, tent and roast slowly for 2 hours, or lower temp to 300 and cook up to 3 hours.
Fry giblets and neck lightly in oil
add water, bring to boil and simmer with fresh Rosemary on low flame
Add half cup, celery and 3 green onions, sliced thin
use turkey drippings and add to gravy
cook on stove top low till gravy thickens
Let turkey sit; and cool 15-20 min before carving
Serve with buttered corn,
Holiday yams and or butternut squash and set freshly boiled sweet cranberry sauce aside to cool for turkey topping.
Serve warm Apple cider, or sparkling grape juice with meal or toast with a white delicous wine
Cheers!
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