I have to admit that I used to bake a pretty mean turkey, I really did. The last few years I've not had much luck. My opinion is that the turkey growers grow them way too fast and add so many hormones etc that they don't taste like they used to.
This past Thanksgiving I ordered an organic turkey for a huge price and hoped for a great tasting turkey. I have to confess although I had extra guests this year and was busier than ever I still didn't taste the difference in this turkey. Since I did not enjoy it and was not impressed I will not review the turkey and it's origin.
Printable Recipe
Ingredients
One 12 pound young turkey
3 sticks butter 2 softened and 1 melted
Fratelli Carli Olive oil
International Collection Blood Orange Olive Oil
lemon juice and rind (optional)
Onion 1 large
celery 3 stalks
3 cloves finely minced garlic cloves
2 bay leaves
3 sprigs fresh rosemary
salt
freshly ground black pepper
paprika
7 -8 pieces of thick sliced bacon (if using)
Directions
Thaw turkey in the refrigerator days ahead, this takes 1 day per 5 pounds approximately. When thawed remove giblets from top of turkey under skin flap, neck is usually inside the bottom hole. Wash and then dry your turkey thoroughly.
In a bowl mix softened butter, garlic, 1 tsp salt, 8-10 grinds of fresh black peppercorns, 1/8 tsp. lemon juice and touch of grated lemon rind (optional) and 1/8 tsp. blood orange olive oil. Mix all together well.
Starting from the bottom of the bird and on each side of the center bone of the breast: gently pull and loosen the skin over the breast. Then through the neck part to loosen the skin from up there. Gently push your hand up through without tearing the skin or pulling off.
Take the butter mixture in your fingers and push up under the skin of the bird. Use leftover butter to rub the entire bird.
Take 1 stick melted butter and add approximately 1/2 tsp of the blood orange olive oil and 1 Tbs. Extra Virgin Olive Oil such as Fratelli Carli. Stir and brush over the entire bird (gently)
Mix in a small bowl 3 Tbs. salt and 10 grinds of fresh black pepper, 1 tsp. paprika.
Season the inside of the bird and all over with this salt mixture. Add your cut onion and celery into the cavities of the bird.
Place turkey into preheated 550 degree oven 15 minutes. Turn oven down to 325 degrees and remove turkey.
Place the bacon across the breast of the turkey and place into 325 degree oven.
Bake until thermometer in meaty thickest part of the thigh ( do not hit bone) registers 165 degrees. I use my instant read thermometer for this purpose.
Remove
from oven and let the turkey rest for at least 30 minutes but up to as
long as you baked your turkey. The resting will improve the taste
immensely.
Remove the bacon.
I then put under the broiler to crisp up the skin. Then sliced and served. It did have a good flavor and was somewhat more tender. It was good but I'm working on better than good.
I may have to grow my own turkey. No it would be a blame pet with a name and all...
Remove the bacon.
I then put under the broiler to crisp up the skin. Then sliced and served. It did have a good flavor and was somewhat more tender. It was good but I'm working on better than good.
I may have to grow my own turkey. No it would be a blame pet with a name and all...
Bacon, yes you can just eat the bacon when finished.
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