fresh - Herb Basted Turkey
Source of Recipe
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Recipe Link: http://www.momsmenu.com:80/holiday/thanksgiving/frugal_thanksgiving.shtml
fresh - Herb Basted Turkey
1, 12-14 pound turkey
3 tablespoons each melted butter and oil
3 tsp. instant chicken bouillon
1 tsp. dried thyme or 1 Tablespoon fresh
1/2 tsp. garlic powder or two crushed cloves
1/2 tsp. pepper
2 cups water
Rinse and stuff turkey if desired.
Secure wings and legs.
Place on rack in roasting pan.
Combine butter, oil, bouillon and spices. Whisk well.
Brush turkey with mixture.
Cover top of turkey with foil, removing halfway through cooking.
Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes.
Add water to pan, and roast 3 hours longer, still basting.
Turkey will be done when meat thermometer inserted in thigh
registers 180-185 degrees and juices run clear.
Transfer to platter, remove stuffing to serving bowl.
Turkey should rest about 20 minutes before slicing.
Makes about 10 servings.
Gravy
Drippings from pan
Giblets, neck
salt
pepper
3 tablespoons cornstarch
If you wish, you can place giblets and neck from your
turkey into a pan with 3 cups water and simmer for about
30 minutes to start your gravy.
Remove the giblets and neck from broth.
Then add the drippings from the turkey pan.
Mix your cornstarch with 1/4 cup water, and add to the
saucepan whisking it in. Bring to boil, stirring. Boil about
2 minutes until thickened. Season with salt and pepper as
desired.
Optional:
You can place a bay leaf and chopped onion in with the giblets.
You will also have extra flavor from basting the turkey with
your herb mixture above.
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