Turkey

[Roxy15]

Everyone has their own way of roasting a turkey...this is the way I am going to make ours this year.

 

Turkey:

 

If you purchase a frozen turkey, you must defrost it in the refrigerator, and it can take several days to completely defrost, depending on the size of your bird. Make sure you read the instructions on the turkey packaging so that you allow yourself enough time before Thanksgiving!

 

Also, you should never try to defrost a turkey on your kitchen counter or in the kitchen sink. This promotes the growth of harmful bacteria.

 

Turkey-Defrosted If Frozen

 

Turkey:

 

Preheat the oven to 425 degrees.

 

Put cut Up Celery, Diced Onions, Garlic Cloves, Baby Carrots and 1-32-oz. Can Chicken Broth on bottom of roaster.

 

Take the giblets out of the turkey and wash the turkey inside and out under cold water. Remove any excess fat and leftover pinfeathers and pat the turkey dry with paper towels.

 

Use a rubber spatula to carefully loosen the skin around the entire bird. Take butter and cut into large chunks.

 

Place the butter pieces under the skin of the entire turkey.

 

Put chunks of butter in the cavity of the turkey; sprinkle Tony Chachere’s Original Creole Seasoning in cavity.

 

Rub Christopher Ranch Garlic In A Jar over the turkey.

 

Melt butter and stir in Tony Chachere’s Original Creole Seasoning To Taste in a bowl.

 

Massage butter mixture all over the turkey.

 

Stuff the Turkey with Sausage Cornbread Stuffing Mix.

 

Tie the ends of the turkey legs with twine so it looks as if it is trying to cross his legs.

 

Tuck the wing tips under the body of the turkey.

 

Loosely cover the turkey with aluminum foil.

 

Transfer the turkey to roasting pan and place in the oven.

 

Cook the turkey for 30 minutes at 425 degrees then turn the oven down to 350 degrees and continue cooking till turkey is done.

 

After the first half hour, baste the turkey every 1/2 hour or so.

 

Turning the oven back up to 425 degrees for the final 15 minutes or so if you want to give a browning boost to the skin.

 

It's important to let it stand out of the oven for a good 20 minutes before you actually carve it.