Correna’s Thanksgiving Turkey


1. Clean out Turkey as you normally would

2. Make herb butter rub:

  Herb Butter Rub

1 1/2 sticks butter

1 TBSP Thyme

1/2 tsp marjoram

1/2 tsp sage

1/2 tsp rosemary

1 TBSP lemon zest

1 – 1 1/2 tsp sea salt

     Mix all these together well.

3. Rub some of the butter mixture under skin over breast and then rub the rest on top of the whole turkey.

4. In bottom of roasting pan place:

1-2 quartered onions

2 cut up carrots

2 cut up celery stalks (without leaves)

3-4 cloves of garlic

1 cup of white cooking wine

5. Put inside the cavity of the turkey:

1 quartered onion

3 cut up garlic cloves

1 stalk celery with leaves

1 cut up carrot

1/2 quartered lemon

Cover with aluminum foil loosely  (or not, or just the breast)or however you normally would do it

Put in a 325*F oven for 20 minutes per pound. Remove aluminum foil about 40 minutes before done to brown the top. 170 – 175* is the temperature for a done bird! OR: however you normally would roast it.


Trackbacks / Pingbacks

  1. Happy Thanksgiving! « Correna's Thoughts - November 22, 2012

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