So, now that my LSAT is over. What better time to start new recipes than thanksgiving?
I’ve made this before a few years ago, using my mom’s directions and it worked out fine. The timing for the recipe is a little whack because our oven does not have the convection function – only bake. This recipe is really, really, really easy. It’s hard to go wrong. The turkey I used is about 5 1/2 KG.
You will need poultry herbs (rosemary, thyme, and sage), salt, pepper, lemon, olive oil, and non-salted butter.
Finely chop 3 sprigs of rosemary, 7 sprigs of thyme, and 6 leaves of sage. Set aside.
Take about 1 table spoon of butter and place small pieces of the butter between the skin and the breast meat. To make this process more easier, use your fingers to tear away the skin from the breast meat from the end closer to the thighs (don’t worry, the skin won’t rip easily!). Afterwards, rub with a few table spoons of olive oil and the juice of half a lemon. Sprinkle the entire turkey with salt and pepper, then the herbs. Fill the cavity of the turkey with 3 sprigs of rosemary, 6 sprigs of thyme, 6-7 sage leaves, the rest of the lemon, and a garlic head sliced horizontally.
Tent with aluminum foil and lower the oven temperature to 325F and cook for 2-3 hours. Use your thermometer in the thigh of the turkey and make sure it reads 180F. If not, put the turkey back into the oven. If you are using a normal oven (bake), then I used 350F and put it in the oven for about 4 hours.
Set the turkey aside for 20-30 minutes for the turkey to rest.
After everything was all said and done… dinner is finally ready for the four of us Go calgarians!
1. Roasted turkey
2. Green beans with butter and roasted garlic
3. Fish/Corn Soup
4. Stove-Top Stuffing
5. Spinach Salad (previously posted)
6. Garlic bread – the bread from Cho Pain on Davie St.
I wish you all a happy thanksgiving. Until next time!