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1 12-pound fresh
or frozen turkey, with a Pop Up® Timer
2 stalks fresh celery
2 medium-sized onions, peeled
fresh thyme
1 stick butter, melted or 2 tablespoons vegetable oil.
2 tablespoons dried poultry seasoning, or
1 tablespoon each chopped fresh thyme, parsley and sage
Preheat oven
to 450° F.
Remove the turkey from the package and remove the plastic
bag of parts from inside the turkey. Discard, or use to
make stock. (Recipe follows). Thoroughly rinse the turkey
with cold water, pat dry with paper towels. Place the turkey
in a pan on a roasting rack. Brush lightly with the melted
butter or vegetable oil. Sprinkle the turkey with the herbs.
Place the turkey
in the oven and immediately reduce the heat to 325°
F.
Roast the turkey
for an hour, then baste it with the pan drippings. If there
are few drippings, baste with a little chicken broth or
butter. Continue roasting, basting every 20-30 minutes.
If the turkey starts to look too brown, cover lightly with
tented foil.
Continue cooking
until the Pop Up® Timer has "popped." The cooking
process should take about 3 hours, but do not rely on time
alone. The timer must deploy to indicate doneness.
Place the turkey
on a platter to rest, covered with foil, for at least 20
minutes and up to one hour.
For a simple
garnish, place fresh thyme sprigs and sage leaves around
the platter.
Serves 6 generously,
with leftovers
Turkey stock
made with giblets:
The plastic bag contains the giblets - the turkey neck,
liver and gizzard. To make stock, place these parts in a
large saucepan and cover with cold water. Add 1 stalk celery,
(with leaves) and one whole medium peeled onion with one
whole clove stuck in it. Simmer, uncovered until the turkey
neck is tender. Pour the stock through a strainer to remove
the giblets. Discard giblets. Use the stock to make gravy,
or to baste the turkey.
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