Thanksgiving Roasted Turkey
|Garlic salt||1 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|Yellow onion||2 Medium|
|Carrot||1 , halved|
|Ground sage||1 Teaspoon|
Remove the turkey from the brine, rinse it and then pat dry it well with paper towels.
Rub inside of the breast meat and all of the outer skin with a mixture of garlic salt, sage and freshly ground black pepper.
Place a quartered, seeded red apple, a quartered, medium yellow onion, 2 celery stalks halved and 1 carrot halved into the cavity. It will enhance the flavor overall.
Tie the legs with kitchen twine. Once that is done the turkey must sit at room temperature for 25 minutes.
Preheat your oven to 400 degrees and cook your turkey at this temperature, breast side down, for one hour.
Remove the bird from the oven and baste it with a melted stick of butter mixed with 1 teaspoon ground sage and salt and pepper.
Flip it over in the roasting pan so that you now have it breast side up.
Lower the heat in your oven to 375 degrees and cook the turkey until a thermometer registers 175 degrees when inserted in the thickest part of the thigh.
Make sure to baste the turkey every hour with the pan juices. Cover it with foil of it is getting too dark.
This turkey was 15 pounds and it cooked for four hours. Tent it at the last hour.
Remove the turkey
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Calories 256 Calories from Fat 103
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 108.9 mg36.3%
Sodium 447.4 mg18.6%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.7 g6.7%
Sugars 0.8 g
Protein 32 g63%
Vitamin A 37.1% Vitamin C 2.8%
Calcium 4.9% Iron 13.8%
*Based on a 2000 Calorie diet