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Herbal Rub Roast Turkey Dish By jamie snodgrasss, Tue Jan 10th
Herbal Rub Roast Turkey Dish This is a great thanksgiving dishto make for you and your family Ingredients: 1 13-Pound WHOLE TURKEY fresh or thawed 1 Mediumonion quartered 1 lemon quartered 1/4 Cup oil 1Teaspoon dried thyme 1 Teaspoon dried tarragon 1 Tablespoondried rosemary 1 Teaspoon salt 1/2 Teaspoon freshly ground blackpepper Instructions: Preheat oven to 325. Remove giblets and neckfrom turkey and reserve for broth.
Rinse turkey with cold running water and pat dry with papertowels. Place onion and lemon quarters in neck and bodycavities. In a small bowl, mix oil with herbs, salt and pepper. With yourfinger tips, gently loosen skin from the breast without
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First of all, congratulations to you for taking some...
pullingoff the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rubcavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings underback of turkey. Place legs in tucked position. May be preparedto this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (nomore than 2-1/2 inches) deep roasting pan. Insert an oven-safethermometer into the thickest part of the thigh, being carefulit does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in apreheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roastfor about another hour until meat thermometer registers 180degrees F. in the thigh. Remove turkey from oven and allow to rest for 15-20 minutesbefore carving. Transfer to a large platter and serve withgravy. Author is writter for sites such as Information Today About the author:Author is writter for sites such as Information Today
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