If anyone's searching for a last-minute turkey recipe, here's mine! New and improved!
Required Materials: Roasting Pan with a lid or Aluminum Foil Turkey Baster Meat Thermometer
Ingredients: 1: 15-20lb turkey (If larger may need to increase other ingredients) 1-2 stalks celery 1 large orange 1 onion (I prefer sweet) 1/2 to 1 head of garlic 1 big carrot or 8-10 baby carrots 1/2 to 1/4 bottle of ginger ale (2 liter) 2 cans chicken stock 1 bay leaf 2 tbs. thyme 2 tbs. parsley 2 tbs. sage 1 tbs. lemon pepper
1 tbs. Rosemary 1 tbs. Seasoned Salt (Johnny's or Lawry's is best!)
(I know it's a long list, but it's totally worth it!) Okay, here we go.
Preheat oven to 350 Mix thyme, sage, rosemary, parsley, lemon pepper, and seasoning salt in a small bowl Chop the onion, carrot, and celery Peel the garlic and split it into segments Peel the orange and split it into segments
If your roasting pan doesn't have a lid, line the pan with enough foil to cover the turkey. Remove the neck and giblets from turkey Rub the herb mixture inside both neck and rear cavities of the turkey and a little on the outside. Stuff turkey with chopped onion, carrot, celery, garlic, orange segments, and bay leaf. Place turkey in roasting pan.
Slide slices of butter under the skin of the turkey breast Pour all chicken broth and half required ginger ale into the cavity.
Truss the turkey and pour more ginger ale over bird and around it.
Either cover the turkey with roasting pan lid, or make a foil tent over the bird, but try not to have the foil touch it. Baste periodically and remove foil to allow turkey to brown 45 min to 1 hr before done. Turkey is done when thermometer inserted into thickest part of the thigh reads 180 degrees.
Here is estimated cooking time by weight: 10-15 lbs = 3 3/4 -4 1/2 hrs. 15-22lbs = 4 1/2- 5 hrs 22-24lbs = 5- 5 1/2 hrs. 24-29lbs = 5 1/2- 6 1/4 hrs
When turkey is done, remove from oven, cover, and let stand 10- 15 min before carving. This allows the juices to resettle.
Bonus Gravy Recipe: Ingredients: (To taste and as needed) Turkey drippings/ marinade Milk Cornstarch Parsley Thyme Sage Salt (if needed) Black Pepper
Using the turkey baster, remove as much liquid from turkey as you need, skim off excess fat, and heat it to boiling in a medium saucepan Mix cornstarch with milk and add to boiling turkey drippings, Slowly lower the heat and blend with a whisk. thicken to desired texture and in the meantime, season to taste with herbs and pepper. You can also cheat a little by supplementing with turkey gravy packets. This is especially handy if you are having a lot of guests.
Other news: Further delays in my posting and newsletter writing is because I picked up a third job: book cover design and e-book formatting.
Big Book News:
At the end of the month, I'll be getting my rights back to my first 4 Hearts of Metal books, which means that in December, I'll be re-releasing them with all new covers. I can't wait to show them off! Then, in January, I get the rights back to books 5-7.
For a chance to win a free signed copy of your choice of one of these three books:
Metal and Mistetoe (An interracial Death Metal Christmas Romance novella)
Her Halloween Party (80s B Horror romance that's my love letter to Night of the Demons)
or Leaving the Shadows, (a demisexual urban fantasy romance between a heavy metal guitarist and a magical being who can transform into a wolf.)
HOW TO WIN:
Subscribe to my newsletter and reply to the welcome email saying you're entering my giveaway!