Thursday, November 14, 2013
12-15 lb thawed turkey
2T poultry seasoning
1T seasoned salt
2tsp garlic powder
1tsp ground black pepper
3/4 tsp nutmeg
6 bay leaves
1T olive oil
1 stick butter cut into tablespoon size slices
1 large onion cut into wedges
4-5 stalks of celery cut in half
2-3 cloves fresh garlic
1.Place oven rack in lowest position. Preheat oven to 325 degrees . Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
2.Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Separate the skin from the flesh and slid the butter all over the turkey under the skin . Do this on the breasts,thighs and legs.Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion,celery.garlic and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface of turkey. Add 3/4 cup water or chicken broth to pan. Cover turkey loosely with heavy duty foil.
3.Roast 1 1/2 hours. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees (175 degrees F in thigh), basting every 40-45 min if possible with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice.
* This is the first time that I have made a turkey this was in a roaster pan and we all loved it. We thought that it was the most tender and juicy turkey that we have had. I will defiantly make my turkeys this way from now on. My turkey needed more time then is stated in the recipe so I would go by what a meat thermometer says for sure to know if your turkey is done all the way.