Can you believe it's a week until Thanksgiving ... where has this year gone? I am going to feature a dish each day that you can prepare for the Big Day. Today, we are going to talk Turkey of course. If you are wanting a turkey with a little punch this is for you.
Ingredients:
2 Tbsp. Italian Seasoning
2 Tbsp. Sicilian Sea Salt
1 Tbsp. Coarse Grind Black Pepper
1 Tbsp. Smoked Paprika
2 tsp. Garlic Powder
2 tsp. Ground Mustard
1 whole Turkey (12 to 14 lb.) fresh (if you use frozen make sure it is completely thawed)
2 ribs of Celery
1 Onion, quartered
1 Orange, quartered
2 Bay Leaves
1 T. Olive Oil
Directions: Mix the first 6 ingredients together. Now place the turkey, breast-side up, in a shallow roasting pan. Sprinkle 1 Tbsp. of the spice mixture inside the turkey. Stuff turkey with the celery, onion, orange and bay leaves. Brush turkey lightly with the olive oil. Spread remaining spice mixture over the entire turkey surface and under the skin. Add 1/2 cup of water to the pan and cover loosely with heavy-duty aluminum foil. Preheat oven to 325 degrees F. Roast the turkey for 1 hour. Remove the foil. Roast for an additional 2 to 2 1/2 hours longer or until the internal temperature reaches 165 degrees F. (175 degrees F. in the thigh). Make sure you occasionally bast the turkey with the pan juices to keep it moist. When done remove turkey from the oven and let stand for 20 minutes. Carefully lift the turkey and place it on your serving platter. Take the pan juice and either prepare a gravy or simply pour the juice in your gravy boat and serve. This will serve approximately 15. Tomorrow we will talk Smoky Scalloped Potatoes. ~ Chef ~
