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| Merritt Family Two Hour Turkey |
"Fabulously moist. Works every time. And, sure, it in reality is a two-hour turkey! The trick is to use heavy duty, massive length aluminum foil after which seal turkey inside the foil absolutely. My new inlaws thought I changed into loopy when they arrived at our domestic to a chilly, uncooked turkey one Thanksgiving. But they're believers now."
Ingredients :
- 1 (12 pound) turkey, thawed if purchased frozen
- 1 tablespoon vegetable oil
- 1 teaspoon lemon pepper seasoning
- 2 teaspoons salt
- 1 onion, quartered
- eight sprigs fresh parsley
- 1 teaspoon dried rosemary
- 2 oranges, quartered
- 1 large onion, sliced
- 1 carrot, sliced
- 1 cup white wine
- 1/2 cup cognac
- 1 (14.5 ounce) can fowl broth
- half cup tomato juice
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 3H20M |
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- Remove the turkey from refrigerator and permit it to stand at room temperature for approximately forty five mins to an hour.
- While turkey is achieving room temperature, area a rack inside the lowest role in an oven. Line a huge turkey roasting pan with heavy obligation aluminum foil, and spray the covered pan with cooking spray. Preheat oven to 425 degrees F (220 degrees C).
- Remove the giblets and neck from the turkey hollow space, and set apart. Wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. Sprinkle the turkey, inner and out, with lemon pepper seasoning. Sprinkle the inside of the cavity with salt, and vicinity the quartered onion, parsley sprigs, rosemary, and oranges in the hollow space. Sprinkle the region underneath the neck skin with lemon pepper seasoning, and stuff the place with a few slices of onion. Loosely tie the legs, and fold the wings below the turkey.
- Place the prepared turkey into the roasting pan. Surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. Mix the white wine, cognac, fowl broth, and tomato juice in a saucepan and heat over medium heat until liquid is warm but now not boiling. Pour half the liquid into the turkey cavity and the opposite 1/2 into the pan. Cover the turkey with greater aluminum foil, creating a tent so the foil doesn't contact the turkey pores and skin. Crimp the foil firmly over the rims of the pan to completely seal the turkey in the foil tent.
- Roast within the oven for 1 hour. Remove the turkey from the oven, slit the foil tent, and fold the foil back to expose the turkey skin. Reduce oven temperature to 400 levels F (205 stages C) and roast the turkey for 1 extra hour, until now not red on the bone and the juices run clear. An on the spot-examine thermometer inserted into the thickest part of the thigh, near the bone should read a hundred and eighty degrees F (eighty two tiers C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a heat vicinity 10 to 15 mins earlier than slicing.
Notes :
- Save the drippings left over from roasting the turkey to make a delicious Thanksgiving gravy.
- Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it lightly, and make clean-up less difficult.
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