Thanksgiving Turkey Recipe
Traditional Thanksgiving Turkey Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 34
- Fat: 1 g
- Carbohydrates: 1 g
- Sugar: 1 g
- Sodium: 335 mg
- Protein: 6 g
- Cholesterol: 14 mg
Recipe type: Main
Cuisine: America
Prep time:
Cook time:
Total time:
Thinking to bake your turkey just the way you and your family like it? Well, try out this thanksgiving turkey surprise with the following recipe as it is simply going to blow the people's minds.
Ingredients
- Dried parsley – 2 tablespoons
- Ground dried rosemary – 2 tablespoons
- Rubbed dried sage – 2 tablespoons
- Dried thyme leaves – 2 tablespoons
- Lemon pepper 2 tablespoons
- Salt – 1 tablespoon
- Celery – 2 stalks (chopped)
- Orange – 1 (cut into wedges)
- Onion – 1 (chopped)
- Carrot – 1 (chopped)
- Canned chicken broth – 1 (14.5 ounce)
- Bottle of champagne – 1 (750 ml)
- Whole turkey – 1 (15 pound with neck and giblets removed)
Instructions
- Preheat your oven at (350 degrees F).
- Take long sheets of aluminum foil enough to wrap the turkey all over properly line up the turkey roaster.
- Mix the lemon pepper, sage, thyme, parsley, rosemary, and salt in a bowl, slowly rub the herbal mixture inside the cavity of the turkey between the legs, stuff it equally with the orange, celery, onion and carrot.
- Tie the turkey legs with threads; place the turkey in a roasting pan.
- Pour some of the chicken broth and champagne thoroughly over the turkey.
- Sprinkle some champagne in the cavity, cover the turkey with the aluminum foil sealing it properly try not to make the foil touch the turkeys skin, breast and legs.
- Insert the turkey in the oven for a good 3 hours exact.
- Make sure that the turkey is pink at the bone and the juices run clear.
- Take the foil off the turkey, and continue baking it until the skin turns to golden brown, (30 minutes) to (1 hour) longer.
- Insert an instant (read thermometer) inside the chicken’s thigh, right near the bone it should be reading something around (180 Degrees F).
- Take the turkey out of the oven and cover it with a doubled sheet of aluminum foil, keep it on rest in a warm area till it cools down for at least 10 to 15 minutes before cutting.
Instructions
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1
Goes well with:
Wing Sauce
A thanksgiving turkey will taste better once you take it with a wing sauce.
 Orange – 1 (cut into wedges) Onion – 1 (chopped) Carrot – 1 (chopped) Canned chicken broth – 1 (14.5 ounce) Bottle of champagne – 1 (750 ml) Whole turkey – 1 (15 pound with neck and giblets removed) Instructions Preheat your oven at (350 degrees F). Take long sheets of aluminum foil enough to wrap the turkey all over properly line up the turkey roaster. Mix the lemon pepper, sage, thyme, parsley, rosemary, and salt in a bowl, slowly rub the herbal mixture inside the cavity of the turkey between the legs, stuff it equally with the orange, celery, onion and carrot. Tie the turkey legs with threads; place the turkey in a roasting pan. Pour some of the chicken broth and champagne thoroughly over the turkey. Sprinkle some champagne in the cavity, cover the turkey with the aluminum foil sealing it properly try not to make the foil touch the turkeys skin, breast and legs. Insert the turkey in the oven for a good 3 hours exact. Make sure that the turkey is pink at the bone and the juices run clear. Take the foil off the turkey, and continue baking it until the skin turns to golden brown, (30 minutes) to (1 hour) longer. Insert an instant (read thermometer) inside the chicken’s thigh, right near the bone it should be reading something around (180 Degrees F). Take the turkey out of the oven and cover it with a doubled sheet of aluminum foil, keep it on rest in a warm area till it cools down for at least 10 to 15 minutes before cutting. 3.2.1284
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