(INJECTION RECIPE, BREAST-UP METHOD)
"Most delicious, flavorful Turkey recipe from my Cookbook"
-Chef Taling
Ingredients:
FRESH Butterball Turkey 14-16lbs (Thawed)2 Sticks Butter (1 room temperature/1 melted)
1 Tblsp Canola Oil
1 Tblsp Balsamic Vinegar
1 Cup Turkey broth and 1 Cup water
2 Tblsp Minced garlic
1 Cup Sliced Red Apples
HERBS: 3 Tblsp: Finely Chopped and blended or Finely Crushed Herb seasonings- Thyme, Basil, Oregano, Sage and Rosemary (Cilantro and Parsley optional)
MIREPOIX: 2 Cups (SLICED Celery, Onions and Carrots)
SEASONINGS: 3 teaspoons of each: Salt, Pepper, Garlic Powder, Garlic Salt, Paprika, Seasoning Salt, Celery Salt and Lemon Pepper (optional)
WHAT YOU'LL NEED:
Food Injector (optional)
Twine, Kitchen String
Pop up Thermometer or Kitchen Thermometer
Clock!
Directions:
1. Heat oven to 500 degrees.
2. Rinse Turkey and pat dry. Place Breast side up in roasting pan. If using a POP-OUT THERMOMETER, insert it LAST into thickest part of the thigh without touching the bone.
3. Mix 1 Stick of room temperature butter (not melted butter) with Canola Oil, 1 teaspoon of your seasonings and 1 Tblsp of your very finely crushed herbs until well blended. Your butter will be smooth in texture. See photo.
4. Rub butter mixture all over Turkey (Take a sharp knife and gently cut near outside neck area near top layer of skin (see photo). Next, carefully lift the skin and rub butter mixture under skin, on top of skin, inside cavity, wings and legs).
5. SPRINKLE 1 more teaspoon of your seasonings, minced garlic and 1 more Tablespoon of your herbs all over inside and outside of Turkey. Do not rub this in. (It will settle in your butter, so Sprinkle only).
6. Stuff 1 Cup Mirepoix (carrots, celery and onions) and Sliced Apples to the inside cavity of Turkey until fully packed.
7. Add 1 Cup of Turkey Broth and 1 Cup of Water to the bottom of your Roasting Pan. Place last cup of Mirepoix (carrots, celery and onions) to the water/broth.
8. For Food Injector (optional): Mix melted butter, a dash of salt, Balsamic vinegar and the rest of your FINELY FINELY CHOPPED herbs inside injector.
9. Inject Butter mixture in 4 spots ONLY... BOTH SIDES of breasts and legs. Do NOT puncture all over! See photo #9.
10. Tie legs together and tie wings down (Legs- Securely tie legs together. Wings- Wrapping the tie around the entire turkey to hold wings down securely). See photo #10
11. Roast turkey for 30 minutes uncovered at 500 degrees.
12. After 30 minutes, turn heat down to 350 degrees, and cook for 3-3 1/2 hours. Do not open oven. In 2 hours and 45 minutes, cover with foil loosely and finish cooking. Remove turkey when internal temperature reaches 165. Base with drippings. *Note if you turkey browns too soon, immediately cover it with foil. REMEMBER... Your turkey WILL BE DONE when it reaches 165 degrees at thickest part.
***Let Turkey rest for 15 minutes before serving to allow juices to redistribute. Cut ties off Turkey.
**Carefully remove Mirepoix from turkey and add your favorite dressing!
* Make a Turkey platter with Texas Mustard Greens and tomatoes along bottom of tray (or whatever fruit/veggies you choose... see photo for TURKEY PLATTER IDEAS).
For questions or comments email me at SoulGoodFood@Gmail.com or go to: www.facebook.com/soulgoodfood
You're now ready to eat! Happy Thanksgiving!!!! Chef Taling
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