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Thursday, May 17, 2018


3 garlic heads
6 tbs butter
1/4 cup chopped sage
1 tbs grated lemon rind
2 tsp crushed red pepper
14-pound whole turkey
5 sage sprigs
1 lemon, halved
1 onion, quartered
1/2 cup water
1/4 cup olive oil
1/3 cup white wine
1 tbs mustard

Heat oven to 3OO°. Cut 1/2" from top of garlic heads, wrap heads in foil. Bake 1 1/2 hours. Remove from oven, cool. Separate garlic cloves, squeeze to extract garlic pulp. Combine garlic pulp, butter, sage, rind, salt, and red pepper in a bowl. *Increase oven to 425°. Remove giblets and neck from turkey. Rub butter mixture under turkey skin. Place sage sprigs, lemon, and onion in body cavity. Place turkey on rack of a roasting pan, coated with cooking spray. Place neck in bottom of roasting pan. Add 1/2 cup water to pan. Bake 4O min. *Combine oil, wine, and mustard in a bowl. Baste turkey with half of oil mixture. Reduce oven to 35O°. Bake 1 hour 15 min. baste with remaining oil mixture. Bake 2O min. Remove from oven, place turkey on a cutting board. Let stand 2O min. then carve. Reserve pan drippings and neck for gravy. SERVE and ENJOY...

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