Poultry

Turkey tips Tom & Kari

Fill cavities with several sprigs of herbs, some garlic cloves, quartered onions, which add flavor and season the pan juices for gravy. Tie legs together with kitchen twine.

Place turkey on a nonstick roasting rack set in a roasting pan that is at least l-inch larger all around than the bird. Surround with onions, carrots and rib celery, quartered, 2 cups chicken broth and reserved giblets. Mix 2 tablespoons favorite chopped fresh herbs with 3 tablespoons butter, and salt and pepper to taste. Rub mixture liberally on top of and under skin.

Tent and baste. Using a large piece of aluminum foil, tent the bird before placing it in the oven, leaving room for steam to escape. After the first hour, remove tent and baste with pan juices until thermometer inserted into thickest part of thigh (not touching bone) registers at 180 degrees. If the breast darkens too much before the thigh meat is done, cover the breast portion with foil.



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