Lyons Family Cookbook

Roast Turkey -Tender & Juicy

1

Turkey, 12-14 lbs, Diestel Free-Range Organic recommended

2

Tbs

melted butter

2

Tbs

extra virgin olive oil

4

tsp

sea salt, or to taste

2

tsp

paprika

1

cup

white wine (NY Taylor Sauterne)

1

Remove turkey from the bag. After removing neck and giblets from the body cavity, rinse the bird with cold water. Pat cavities lightly with a paper towel. Rub body and neck cavities with salt if desired. Rub entire turkey with paste made of the following: 2 T melted butter, 2 T extra virgin olive oil, 4 t sea salt, 2 t paprika.

2

Place bird in open pan, breast side up. Add two 8 oz. glasses of water. Place in oven.

3

ROASTING: unstuffed, use 325° oven. HEN WEIGHT: 12-14 lbs, roast 2 3/4 - 3 hours. Cooking time may vary as much as 30 minutes. Be careful not to "over-roast." Check your oven for correct temperature. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the turkey approximately the last hour of roasting.

4

OPTIONAL: When the turkey is half done, heat (do no boil) one cup white wine and pour over the turkey. This is the secret to a marvelous gravy.

5

When the turkey is done, the thickest part of the drumstick will feel soft. Remove from oven. Let stand 15 minutes before carving.

Sample THANKSGIVING MENU using recipes from this cookbook, pick 'em: TURKEY: Turkey (main course of course), Turkey Gravy SIDES: Prep-Ahead Mashed Potatoes, Sweet Potato Casserole, Twice Baked Potato Casserole DESSERT SALADS: Cranberry Apple Orange Relish, Cherry Soda Jello Mold, Fluffy Lime Salad, Five Cup Salad. PIES: Creamy Pumpkin Pie, Chocolate Raspberry Pie, Mystery Pecan Pie, Old-Fashioned Pecan Pie, Perfect Apple Pie, Cranberry Apple Pie RECYCLE: Save the turkey bones for Turkey Soup recipe in this cookbook.