Well, it is that time of the year again when wonderful aromas will make there were out of the kitchen. Yes, it is almost Thanksgiving. As a kid, I remember family gathering around my aunties table, 25 plus family members with plenty of food.
It was food, football, and family. I think for the guys it was football first. Always the Dallas Cowboys or the Detroit Lions played somewhere in America. So this week we offer you a “Thanksgiving Day recipe” to enjoy.
1 chopped large yellow onion
1 chopped large carrot
1 chopped large celery stalk
2 minced garlic cloves
7 chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Freshly ground black pepper
1 (12- to 16-pound) fresh or pre-brined turkey
1 cup water
3 tablespoons unsalted butter, melted and divided
Step 1-Combine the first 7 ingredients (through pepper) in a medium bowl. Mix well, and set aside.
Step 2-Position a rack on second-lowest level in the oven; preheat to 500°. Have a large roasting pan ready with a rack set in pan.
Step 3-Put 1/2 cup vegetable mixture inside neck cavity and 1/2 cup inside chest cavity of turkey. Scatter remaining vegetables on bottom of the pan, and add 1 cup water. Truss turkey by tying ends of legs with twine. Lift wing tips up and over back; tuck under bird. Using a pastry brush, brush turkey with 1/2 of the melted butter. Place turkey, breast side down, on roasting rack. Roast 30 minutes; turn oven down to 350°. Baste turkey with pan juices; roast 30 minutes more.
Step 4-Remove turkey from oven. Carefully (using something to protect your hands) turn turkey breast side up. (It won’t be very hot at this point.) Baste with pan juices and remaining butter; return to oven. If the breast is becoming too dark, shield with foil. Roast, basting with pan juices again after 45 minutes. Turkey is done when an instant-read thermometer registers 165°F when inserted into thickest part of a thigh away from the bone.
Step 5-Tilt juices from cavity into pan. Transfer bird to a carving board, and cover loosely with foil. Let rest for 30-40 minutes before carving. Carve turkey, and serve.
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