Thanksgiving is right around the corner and no Thanksgiving table is complete without a prized turkey. Cook an unforgettable meal that will delight your tastebuds with the following recipe.
Recipe for Roasted Turkey:
- 10–12 lb. fresh turkey
- ¾ cup oil
- ¾ cup wine vinegar
- Salt and freshly ground pepper
- 3 teaspoon Worcestershire sauce
- 3 garlic cloves (crushed)
- ¼ teaspoons paprika
- 1 tablespoon onion juice
Cooking time: about 3½ hours
- Wash turkey well, inside and out, then pat dry.
- Blend the next seven ingredients for a marinade. Pour over turkey in a large pan and let stand in the refrigerator for eight hours. (Marinade should be basted over turkey during this period at least four times.) Before roasting, be sure turkey is at room temperature. Drain the turkey well, reserving the marinade.
- Preheat oven to 325°F. Fill cavity with your favorite stuffing. Close cavity with skewers and string, and tie legs together.
- Place on rack in roasting pan. Roast for 2 hours and brush often with the marinade you have saved.
- Raise the heat to 350°F and continue roasting for another 1½ hours. During this last cooking period, baste only one time—using the rest of the marinade. Before removing from oven, test the bird for doneness. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. The stuffing and thickest part of the breast should also measure 165°F. Let turkey set 20 minutes before removing stuffing and carving to allow juices to evenly saturate meat.
Written and Styled by Jacqueline deMontravel
Photography by Jaimee Itagaki