Ingredients Jump to Instructions ↓

  1. 14 lb. Turkey Baking Twine Aromatics :

  2. 5 medium size carrots chopped to

  3. 2-3 inches pieces 2 large red onions sliced thick in

  4. 1 inch wedges

  5. 5 celery stalks, leaves removed, cut into 3 inch pieces 4 lemons cut into circles Basting liquid:

  6. 1 stick butter extra virgin olive oil

  7. 1 tsp. cumin powder

  8. 1 tsp. corriander powder

  9. 6 -7 cloves of garlic chopped finely salt and freshly ground pepper

  10. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Preheat oven the 350 degrees F or 177 C.

  2. Defrost your frozen turkey (takes 24 hours per 5 pounds in a refrigerator) or start with a fresh turkey.

  3. Rinse the turkey in cold water and pat it dry.

  4. Clean the cavity and pat dry with paper towels.

  5. Generously season the skin with ground pepper and salt inside and out and place bird over the aromatics in a shallow roasting pan. Stuff the cavity with aromatics.

  6. Prepare the basting liquid by melting the butter over low heat in a saucepan. Add olive oil, chopped garlic, cumin and corriander powder. Remove from heat and set aside.

  7. Fold back the wing tips under the bird to prevent burning. Tie the legs with twine. Loosen skin and slip lemons underneath to keep the meat juicy and moist.

  8. Baste the bird on all sides with the basting liquid. Add 1/2 cup of water to the aromatics on the roasting pan. Cover breast side with foil and put in oven.

  9. After each 1 to 1.5 hours re-baste the birds and ladle turkey drippings from bottom of pan to skin.

  10. Cook for approximately 3 to 3.5 hours. Remove the foil on the breast for the last 50 minutes of cooking. Check to see that the meat at thickest part reaches 165 degrees.

  11. Remove from oven and let rest to seal in juices for 20 minutes.

  12. . Carve and serve.<


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