Baked Turkey

Baked Turkey

The centerpiece of contemporary Thanksgiving in Canada is a large meal, generally centered around a large roasted turkey. It is also a family get together. Most people do thanksgiving dinner as a potluck which everyone brings an item and the host prepares the bird.  I use a Dutch oven to bake which cooks faster and juicy. Thanksgiving meal so memorably tiring is the mix of meat with carbohydrates. Carbs from stuffing, sweet potatoes, bread, pie and sugary sweets. Most Thanksgiving turkeys are stuffed with a bread-based stuffing. Sage is the traditional herb added to the stuffing along with chopped celery, carrots, and onions. I used to stuff the bird but recently started to do the stuffing on the stove top because it was never enough. Deep-fried turkey is rising in popularity, requiring special fryers to hold the large bird.

            I always cut up my vegetables and prepare my stuffing day ahead and keep it in the fridge. I also make my dessert day ahead. I only use fresh bird. If you use frozen bird you have to thaw them in the fridge days in advance, not to mention the worry if it will be thawed on time. On thanks giving day first thing I do I get the turkey in the oven.  Then I prepare my salad keep them in the fridge. When turkey is half way done I use the juices to mix my stove top stuffing. Then my soup, cranberry sauce potato etc. Always make my gravy and vegetables last as the turkey is browning.  see bellow for my turkey recipe

ingredients

1. Turkey           1no (10-12lb)
2. Oregano          1tbs
3. garlic               3 cloves
4. Rosemary         1tsp
5. slat                   1 tsp.
6. Butter               2 tbsp.
7. Onion                1 no (optional)
8. Green chilli        1-2 (optional)

• Wash and clean turkey. I always add  some lemon juice to the water while cleaning. discard the giblets. Let the turkey on a sand up position so that all the water will drain.

• Grind 2-5 ingredients together then mix with Butter.

• Slide your hand between the skin and breast to separate skin from the breast(make a pocket).This Will give you the colour as shown in the picture. spread the marinade under the skin. Chop up one onion and slit 1-2 chilly pepper, place it in the cavity for extra flavouring.

• Preheat the oven for 350degree F. Place the Turkey on a turkey lifter Breast side up, then in to a Dutch oven or roasting pan. Cover and Bake for about 3 hours.

• Take the lid off, Pour the juice from the turkey over the breast using a baster.  Bake for about 1 more hour uncovered.  Continue to pour the juice over the turkey every 15-20 minutes while baking. insert a butter knife, if it goes down easy Turkey is done.