MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Natalie & Jimmy's Thanksgiving Turkey
Categories: Poultry, Vegetables, Herbs, Fruits, Citrus
Yield: 6 servings

1 Whole turkey
1 lb Bag whole carrots
1 Stalk celery (not rib)
3 lg Yellow sweet onions
1 tb Fresh sage
1 tb Fresh thyme
1 tb Fresh rosemary
Turkey Stock
Extra Virgin Olive Oil
1 Pad of butter
1 Apple; Fuji or Honeycrisp
Sea Salt
3 cl Garlic
Pepper
Lemon Juice

Take your turkey and submerge into a pot of water with a heavy
helping of salt and lemon juice. Make sure the turkey is completely
covered in this water. Keep in the refrigerator (this is going to make
your turkey the juiciest you have ever had! It is well worth the extra
day of prep work).

Remove the turkey from the water, and drain over the sink. Pat dry
with a paper towel. Set aside (this is extremely important because if
your turkey is not dry the rub will not stick).

Heat oven to the broiler. Take a deep set roasting pan and set aside.

Take two onions, cut in half, remove the peel and set aside.

Take out your whole carrots, rinse them off, and cut off the ends
(no need to peel them as you will not be eating them, they are just
for flavor).

Clean and trim your celery ribs, leaving them whole.

In the deep set roasting pan make a grid base with the carrots and
celery and put the onion halves around the grid. This is what your
Turkey will roast on.

Take a few extra carrots & celery sticks, cut in half. Set aside.

Take your apple and cut into large chunks and set aside.

Take your last onion, cut in half, remove the peel, and cut into
quarters.

Take your turkey and salt the inside cavity. Then stuff with the
apples, onions, carrots and celery until packed tight with the
veggies and apples.

Place turkey right side up on top of the veggie grid and onions into
the roasting pan, and set aside.

Take the fresh thyme, sage, and rosemary and rough chop together,
set aside.

TIP: you can go a little heavy on the herbs if you like them but
make sure that you do not go heavy on the rosemary as it is the most
powerful one and will over power the dish if you use too much. No
more than 1 tbs of rosemary.

Peel your garlic cloves, smash with the back side of the knife and
chop until fine.

Mix the garlic with the fresh herbs into a bowl with your olive oil
and the pad of butter making a thinner paste.

Take this mixture and massage it onto the turkey, covering it
everywhere. Do not miss one little spot!

Add turkey stock (you can use veggie if you cannot find turkey) to
the pan. Add enough where it covers the entire bottom of the pan.

Your boiler should be ready in your oven - put your turkey in and
cook for about 5-10 minutes - you want to keep a close eye on this.
Once your turkey starts to brown on the top then you immediately
turn your broiler off and turn your oven to 350ºF/175ºC.

Cook your turkey for 14 minutes for every pound (so this varies
depending on the size).

Make sure to keep an eye out toward the end - if it looks as if it’s
getting too brown then cover it with foil, and also check the temp
right then to make sure it's not over cooked. The perfect
temperature for a turkey is 165ºF/74ºC.

Once done cooking remove immediately from the oven and cover with
foil as fast as possible. Let it sit covered tightly for at least 25
minutes. It must rest covered or it will become very dry.

Once it is set - you can remove the foil, carve and serve.

RECIPE FROM: https://elevays.com

Uncle Dirty Dave's Archives

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... Chicken strips are basically ranch dressing shovels.
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