Friday, November 26, 2010

Slow Roasted Herb Rubbed Turkey

Mmmmmmmmmmmm.  Now this is a fine looking Bird!
Slow Roasted Herb Rubbed Turkey
What You Need:
1 Large Turkey (15 lbs in this picture)

Herb Rub:
1 1/2 sticks Butter
1 tbsp Rubbed Sage
1 tbsp Poultry Seasoning
2 tsp Salt
1 tsp Garlic Powder
1 tsp Granulated Onion
1 tbsp Parsely
1 tsp Ground Savory
1/2 tsp Black Pepper

1 Stalk Celery
2 Large Onions, Quartered
4 cups Chicken Broth/Stock

1 Large Roasting Pan

To start, we need to melth the butter and herbs together, then chill until cool and thick.  This is the herb paste that will falvor the turkey.

While the butter is cooling,pour the chicken stock into the roasting pan.  Next, clean the turkey by removing the neck, gizzards, and giving it a quick rinse under water.  Be sure to was your work space and hands constintly as you move about the kitchen.  Place the cleaned bird into the roasting pan and wash your hands and workspace.  Next, clean the celery by chopping thee satlk in hald then rinsing all dirt off.  This is important because celerey is prone to have dirt and sand stuck between layers.

Remove the butter from the refridgerator when it is thick, not completely hardened.  Taking your hands, gently pull the skinn from the breast and legs of the bird, but do not tear!  You want to separate to place flavor between the two layers.  THe next step will help the seasonins soak into the meat.  You will ned a knife, and gently slit the breast meat so you can later press the herb mixture into the meat.  I also like to slit the leg meat.

We are now ready to flavor the turkey.  Scoop a heaping handful of the herb mixture with your hand, then go under the skin of begin to rub the bid down.  Press the mixture into crevices and the slits to assure the bird is coated.  Repeat until you believe there is plenty flavor under the skin (i say using 2/3 of the mixture).  hHe remaining butter is for the top of the skin.  Rub the remaining herb mixture across the outer skin areas.

Finally, wash your hands, then press the onions and celery into the cavity of the bird.  They won't all fit, so the ones left can go alongside the bird in the stock.

Cover the entire bird with foil to make a steam cavity.  This is going to steam the bird, lock in juices, and make a perfect meal!  I like to use two large pieces of foil for the ends, then where they meet in the center leave untouching.  I then place a large foil piece of the middle, so a small vent is made giving the steam a place to escape.

Bake for 4 hours at 275 degrees Fahrenheit.  After 4 hours, remove foil and turn the heat to 375 degrees.  Bake 45 more minutes to an hour, allowing the skin to crisp.  Serve will all your favorite fixings!

Enjoy and Happy Holiday Baking!


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