Recipe submitted by: Geissler Baker
12-16 pound turkey, giblets and neck removed
3 stalks of celery
2-3 large onions, chopped
1 can chicken broth (or 2 cups water with 2 tsp. chicken bouillon)
Adobo Seasoning with Pepper
Onion Powder (powder, NOT salt)
Meat Tenderizer, optional (go very easy in this)
Dry turkey with paper towels. Preheat oven at 350°F. Put vegetables, giblets, and broth in bottom of enamel roasting pan. Season entire turkey to suit your taste with the above spices, remembering to sprinkle some into the cavity of the bird as well. I use a lot of sage as it is my favorite seasoning for poultry.
Place turkey breast side down on top of vegetables. This will make a very juicy breast with no basting required! Spray exposed turkey back with a little vegetable oil spray if desired. Bake uncovered for 1 hour. Then cover with roaster lid and bake until done. Do NOT overcook-it will make turkey tough. The only way to tell when it is done is to test with a meat thermometer inserted in the meatiest part of the thigh, avoiding the bone. Thermometer should register 165°F.
Remove turkey from oven and let rest for 20 minutes before slicing. Can separate fat from broth and pour over sliced turkey for added flavor. Defatted broth is also great for cooking vegetables, rice and pasta.
Store leftover sliced turkey in the refrigerator or freezer. Save the bones and carcass to boil in your next pot of soup for added flavor.
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295