6 western tidewater living
Mouthwatering Roast Turkey
STORY AND PHOTOS BY DEBORAH JOYCE OF FRANKLIN
T
his is the ultimate turkey recipe. I created it in Germany two years ago when hosting 20 of my dearest German friends in our home in the small village of Deutenheim. They had never been a part of an American Thanksgiving dinner before, and the pressure was on to impress. As I pulled this beautifully tanned, fragrant and juicy turkey from the oven, everyone gasped with delight. I am happy to share the recipe that warmed the hearts and bellies of the people I love, in hopes that it can do the same for you and yours. Because this recipe requires cooking your holiday turkey at low temperatures over several hours, the weight of your turkey is important. This recipe calls for cooking your turkey 1 hour for each pound, so, a 15-pound turkey is cooked for 15 hours. Ensure the turkey is fully thawed at least 24 hours before you plan to start cooking.
FOR THE FLAVOR INJECTION 1 thawed turkey 4 tablespoons salted butter 1 teaspoon dried thyme 1 teaspoon dried sage 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon black pepper 1 tablespoon salt 1/4 cup light olive oil 1/2 teaspoon poultry seasoning 3 tablespoons Worcestershire sauce Large bore meat injector FOR THE RUB 4 tablespoons olive oil
let's eat
