Easy Turkey recipe

 

3 days before main event for the turkey, take it out and place in a tub of cold water and return it back into the fridge. Rotate the water every morning until Turkey is completely defrosted.

Preheat the oven to 325 degrees F.

Be sure the turkey is totally defrosted. Remove from plastic wrapping and pull the neck and giblets out of the cavity; ditch them both. Dry the turkey with paper towels, then season with salt and pepper and poultry seasoning. Fill the turkey with chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. BTW you’re probably wondering where the stuffing is? I never stuff the turkey with stuffing, instead I make that on top of the stove, saves on cooking time of the bird. Cooking time depends on the size of the bird. Here’s the basics on cooking a bird. For a 10–12-pound bird, cook for 2 hours then add extra 15 minutes for every pound over. Cover with foil for the first 2 hours, basting every hour with melted butter then increase heat to 425 for remainder of cooking time. Leave the foil off after two hours. Test meat with meat thermometer to a total of 165 degrees f. Once it’s reached that temp, remove from oven and let rest so you can make the gravy from the drippings. 

 

Gravy

INGREDIENTS:

·    Pan drippings from Turkey

·    1/4 cup unsalted butter

·    1/4 cup all-purpose flour

·    2 teaspoons chopped fresh thyme

·    1 tablespoon chopped fresh parsley leaves

·    Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1.      Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.

2.      Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.

3.      Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.

4.      Serve warm.

 

 

Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, journalist. business professional, and creative artist, and life coach consultant. Ms. Kilbride holds a Masters in Criminology and a BS in Business Management who stepped out of the loop for a while, but who is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.