Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

SPICY SOUTHERN ROAST TURKEY




Source of Recipe


the web


List of Ingredients




# Turkey
# 1 small onion, cut in quarters
# 1 medium, carrot, cut in 1-inch pieces
# 1 celery rib, cut in 1-inch pieces
# 3 cloves garlic, cut in half
# 1 teaspoon seasoning salt
# 1 1/2 teaspoon dried thyme, crushed
# 1 teaspoon dried rosemary
# 1/2 teaspoon garlic powder
# 1/4 teaspoon rubbed sage, crushed
# 1/4 teaspoon pepper
# 1/4 to 1/2 teaspoon cayenne pepper

Recipe



#

Wash turkey and pat dry with paper towel. Fasten neck skin to back with toothpicks or skewer. Fold wings across back with tips touching.
Combine onion, carrot, celery, and 3 cloves garlic in bowl. Combine seasoning salt, thyme, rosemary, garlic powder, sage, pepper and cayenne. Rub turkey cavity with half of the seasoning mixture. Fill cavity with vegetable mixture. Tuck drumstick under band of skin at tail or tie together with heavy string. Place breast side up on rack in shallow roasting pan. Brush turkey with olive oil or melted butter.
Sprinkle seasoning all over turkey. Insert meat thermometer so the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast the turkey in 325 degree oven.
The most reliable method for determining when a turkey is done is by using a meat thermometer. The turkey is done when the temperature reaches 180 degrees to 185 degrees in thigh (juices should be clear, not pink, when thigh muscle is pierced deeply); 170 degrees to 175 degrees in the thickest part of the breast, just above the rib bones. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.