Tuesday, November 24, 2009

Traditional Turkey

Traditional Turkey
From the kitchen of Stephanie Douvas

1 Turkey (any size, but this year it was 24.5 lbs)
1 cup butter Salt and Pepper to taste
1-2 whole onions
 Turkey Stock

1. Clean turkey and pat dry
2. Stuff cavity with as many onions, garlic and celery as possible
3. Massage butter into the turkey, put a little in the cavity, and in the creases of the legs
4. Pour enough turkey stock in the bottom of the pan to be about a ¼ inch high
5. Cover turkey with heavy duty foil and put in oven at 350 (for my turkey this year it will be about 5 hours)
6. Last hour to hour and a half remove foil to allow turkey to become beautifully golden (cook until internal temp reaches 165)

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