Best Turkey I Have Ever Made-Edited Again

[Roxy15]

I have made alot of turkeys, but, the turkey I roasted yesterday, is the best one I have ever made.

 

Tony Chaheres More Spice Seasoning and Christopher Ranch Garlic In A Jar, makes the turkey taste really good!

 

Tony Chachere’s More Spice Seasoning is great to use when cooking. I thought I had used Creole Seasoning when I made turkey for Thanksgiving but, it was Tony Chachere’s More Spice Seasoning instead. Anyway...my error and thought I would let you know.

 

Turkey:

 

Wash & Peel 2 Stockings Garlic-

Chop Garlic Cloves, To Taste-For Stuffing

Garlic Cloves, To Taste-Not Chopped

Slice 3 White Onions- For Turkey Broth

Chop White Onions To Taste- For Stuffing

Peel & Cut 3 Carrots In Thick Slices

Cut Ends Off Of 3 Celery Sticks-Cut Celery Sticks In Half

 

Put Separated Cloves, Chopped Garlic Cloves, Sliced Onions & Chopped Onions In Separate Covered Containers On Kitchen Counter.

 

Put Carrots & Celery In Colander; Wash In Cold Water.

 

Refrigerate Carrots & Celery Sticks In Food Saver Bag.

 

17 lb. Farmers Fresh Turkey-(That Is The Name Brand Of Turkey)-It Has A Pop Out Thermometer

Blue Bonnet Margarine

1 Jar-Christopher Ranch Garlic In A Jar

1-(7-oz.) Container Tony Chachere’s More Spice Seasoning

1-(32-oz.) Can Swanson’s Chicken Broth

 

Preheat Oven To 325 Degrees.

 

Cut Blue Bonnet Margarine In Slices-Don’t Be Skimpy-Refrigerate.

 

Take Giblets & Neck Out Of Turkey Cavity.

 

Thoroughly Wash Turkey In Cold Water; Pat Dry With A Paper Towel.

 

Push Turkey Skin Up By Cavity & Put Slices Of Butter Under The Skin-Don’t Be Skimpy!

 

Push Butter Slices Way Back & In Front; Push Down Your Hands On Butter Slices To Cover Turkey Well.

 

Stuff Turkey Loosely With Sausage Cornbread Dressing Or Sprinkle Cavity With Tony Chaheres More Spice Seasoning

& Stuff Cavity With Onions, Garlic Cloves, Celery & Carrot Sticks.

 

Tie Turkey Legs Together; Tuck Wings Underneath.

 

Use Softened Blue Bonnet Margarine In A Tub & Cover Turkey Well With Softened Blue Bonnet Margarine.

 

Spread 1 Jar- Christopher Ranch Garlic In A Jar All Over The Turkey-Top, Bottom & Sides

 

Sprinkle Garlic Salt & Pepper To Taste Over Turkey.

 

Sprinkle Tony Chaheres More Spice Seasoning in cavity and all over the turkey.

 

***I Didn’t Use The Whole 7-oz. Container.

 

Put Cut Up Carrots, Garlic Cloves, Sliced White Onions, Sliced Carrots & Celery In Bottom Of Roasting Pan.

 

Pour 1- 32-oz. Swanson’s Chicken Broth In Bottom Over Vegetables.

 

Put Turkey On Rack In Roasting Pan, Breast Side Up.

 

Bake Turkey In Preheated 325 Degree Oven Until The Red Thermometer Pops Out When The Turkey Is Done.

 

***Look On Turkey Wrapper To See How Long It Will Take To Bake Turkey.

 

***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So.

 

***Put Roster Lid On Roaster If The Turkey Gets Too Brown Before It Is Done.

 

Take Turkey Out Of Oven.

 

Put Roaster Lid Over Turkey & Let Sit For 20-30 Minutes Before Carving.

 

While The Turkey Is Resting, Pour The Pan Juices Into A Gravy Degreaser. Discard The Fat & Reserve The Turkey Broth to make gravy.

 

You may not use all the broth; refrigerate broth that you don't use.

 

Put Turkey On Turkey Platter; Carve Turkey.