PERFECTLY PLANNED,
TASTY RECIPES

Excellent and Easy Roasted Fresh Turkey

Excellent and Easy Roasted Fresh Turkey

~Cook stuffing separately… not in Turkey Cavity~ *

*add 15 to 30 min. to cooking time if you do stuff turkey.  Stuffing must reach 165 degrees

Tips:

    Oven: @ 325 degrees

    Timing:  Average 16 minutes per pound UNstuffed

    Average 21 minutes per pound Stuffed

     Pull from Oven:  at 165 degrees     

     Test Temperature: w/ Meat Thermometer stuck in the thickest part of the thigh without touching the bone AND center of stuffing

     Rest:  20 to 30 minutes under loose foil tent

               ~juices will settle and carving will be simpler

Ingredients:

    Fresh Bernard’s Turkey from LEHR’S PRIME MARKET

     Kosher Salt

     Black Pepper

     1 Large Bunch of Fresh Herbs (Thyme, Sage, Rosemary etc.)

     1 Lemon or Apple – quartered

     1 Red Onion – quartered

     1 Head Garlic – halved crosswise

     4 Tablespoons Butter – melted 

     Favorite Poultry Seasoning

Directions:

Preheat Oven to 325 degrees.

Remove Giblets from both cavities.  Wash Fresh Turkey inside and out.  Remove any excess fat and leftover pinfeathers.  Pat the inside and outside of the Turkey dry.

Place the Turkey BREAST SIDE UP in a large roasting pan (on a roasting rack if you have it OR place atop root vegetables).  Liberally Salt and Pepper the inside of the Turkey cavity.  Loosely stuff the cavity with above Herbs, Fruit, & Vegetables

Brush the outside of the Fresh Turkey with Melted Butter and sprinkle with Kosher Salt and Black Pepper. Massage liberal amounts of  Route 50 Seasoning, or seasoning of your choice, into the skin of the bird.  Tie the legs together w/ butcher’s string and tuck the wing tips under the body of the Turkey.  

Interested in even more flavor???  See Compound Butter Recipe below.  To be massaged between the skin and meat of the Turkey.

Roast the Turkey at 325 degrees, basting from time to time with the pan juices until the Turkey juices run clear when you cut between the leg and the thigh and Turkey temps out at 165 degrees.  Remove the Turkey to a cutting board and tent loosely with foil.  Let rest for 20 to 30 minutes.  Slice Turkey, serve HOT.

Compound Butter:  4 T. to be massaged between Turkey Skin & Meat.  The remainder is wonderful on warm rolls and bread.

                                                 ~

COMPOUND BUTTER:  

1# Butter – softened;       3 T. EVOO, 

FINELY CHOP ALL FRESH HERBS… 

2 T. Fresh Sage – chopped, 1 T. Fresh Chives – chopped, 

1 T Fresh Thyme – chopped, 1 T. Fresh Rosemary – chopped.

Blend the Butter & EVOO thoroughly first, then add the herbs.

If you like, use 4 T. to massage between Turkey Skin & Breast Meat.

Spoon compound butter into parchment paper and roll into a log.  Chill in the refrigerator for at least 2 hours before serving.

Excellent on Mashed Potatoes, Dinner Rolls, Crusty Breads

Leftover Turkey Stuffed Peppers

INGREDIENTS: 4 Bell Peppers – suggest red and/or yellow 1 Large Egg – beaten 2 C. Leftover Turkey – shredded 2 C. Leftover Stuffing 2 C. Leftover Green Bean Casserole OR other T’giving Veggie Casserole

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