A Great Thanksgiving Turkey!!
Keys: Poultry
Yield: 1 servings
Ingredients:
18 lb Turkey, (18 to 20)
Salt & pepper, to taste
2 tbl Garlic powder
4 x Yellow onions, diced
2 can Whole berry cranberry sauce
1 cup Orange marmalade
1 x 12 oz. bottl teriyaki sauce
1 cup Honey
1/4 cup Soy sauce
Two oranges, juice of
1 cup Water
Method:
1 Handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the
turkey well and dry completely. Season the entire bird with salt, pepper
and the garlic powder. Spray a large roasting pan (preferably one with a
lid...or you can use aluminum foil) and the inside of the lid with
non-stick cooking spray. Place the onions on the bottom of the roasting
pan. Set the seasoned turkey on top of the onions.
In a large mixing bowl, whisk together the cranberry sauce, marmalade,
teriyaki sauce, honey, soy sauce, the juice from the oranges and the
water until well blended. (Stuff the juiced orange rinds inside the
cavity of the turkey for moisture!) Pour the mixture over the turkey.
Place the fresh herbs on top of the turkey. Tightly secure the lid or
cover the pan with heavy-duty aluminum foil. Be sure to cover tightly to
keep any steam from escaping the pan.
Roast the turkey at 425 for 3 hours. Do not open the lid during cooking!
After 3 hours of cooking, reduce the oven temperature to 350 and remove
the lid or foil from the pan. Also, remove the herbs from the top of the
turkey and discard. Continue roasting the turkey, uncovered, for about
30 minutes more or until the turkey is golden and cooked through
completely. (To test doneness: the meat between the leg and thigh, when
pierced with a fork shows clear juices escaping.)
Allow the turkey to rest 20 minutes before carving.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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