This recipe can be substituted by a chicken
Ingredients
10-15 lbs of whole turkey
2 carrots, 2 small onions
4 stalks of celery, 4 cloves of garlic
3 tablespoons each of salt and pepper
1/4 cup of Brandy *** Special recipe
Prepartion Time
3-4 Hours or 1.25 hours for chicken
Directions
1. Preparation for turkey/ chicken
Clean turkey and pat dry with kitchen paper towel. Take out the package from inside the cavity and set aside. Rub turkey with salt & pepper and brandy. Put it back into the fridge until ready for baking. Marinate the turkey overnight.
Mix 3 table spoons each of salt and pepper together.
2. Vegetables for roasting
2 carrots, 2 small onions, 4 stalks of celery, 4 cloves of garlic (crushed only, no need to chop!!!)
Chop all vegetables into small dice and place at the bottom of the baking pan. Put about 2 cups of water into the pan or enough to cover the vegetables.
3. Baking Process
Preheat oven to 450F for 15 mins. Once turkey is in, lower temperature to 375F.
For the first 15 mins breast downwards, then turn the turkey over and bake for 1.5 hrs.
During the baking period use melted butter to brush on the surface of the turkey (approximately every ½ hour).
4. For sauce
Drain all veggies & juice into a saucepan. Mix the “turkey sauce” (gravy) into the sauce pan, add red wine (approximate ¼ cup) and cook over low heat until the mixture is a little thick. Taste the sauce to see if you need to add more salt. Drain the sauce into a bowl and serve with turkey.
Recent Comments