Buy the best quality turkey available (organic, free-range, read the ingredients carefully if you buy Butterball all natural make
sure there are no natural flavorings or chicken stock listed. Cook it breast-side down. I never stuff the turkey –
stuffing is cooked separately.
Frozen turkeys take at least 3-4 days to defrost in the refrigerator. When turkey is thawed remove the neck and giblets
(heart, gizzard, liver). Place the heart, neck and gizzard in the bottom of the roasting pan.
The night before, I brine the turkey in a stockpot filled with 2Tbs. Salt dissolved in water. If your turkey is not completely
covered in water, in the morning turn the turkey upside for 2 hours. (This process is optional – but I noticed the turkey
retains the juices). Rinse turkey completely and pat dry.
* Note that if your turkey comes with a plastic piece holding the legs together, replace with kitchen string to tie the legs together.
• 1 (9-12 pound) whole turkey
• ½ stick butter softened
• olive oil to spread on turkey
• 2 tablespoons chopped garlic
• 2 tablespoons dried chopped onion
• 1 teaspoon ground sage
• 2 Bay leafs
• 3 celery sticks cut-up
• 6 carrots cut-up
• 1/2 teaspoon black pepper
• 1 cup orange juice
• 6 oz. orange marmalade
• 6 oz. Apricot preserves
• ½ cup water
• ½ cup liquid reserved from canned yams (optional)
1. Preheat the oven to 500 degrees F.
2. Clean turkey and place giblets and organs in a roasting pan.
3. Separate skin from turkey and spread the sage and butter and some of the chopped garlic under the skin, being careful not to puncture the skin. Spread any remaining butter on the turkey and in the cavity, season turkey with pepper and some paprika.
4. Combine orange marmalade, apricot preserves, chopped onion, orange juice, remainder of chopped garlic, ½ cup of liquid from canned yams, and water in 4 cup measuring cup. Mix well. Pour half of the mixture on the outside of the uncooked turkey. Pour ¼ cup of mixture and a cup of water into the bottom of the roasting pan, along with the hearts, gizzards and neck, celery and carrots. Add some water to pan.
Bake on 500 degrees F for ½ hour and then reduce temperature to 350 degrees F. Baste turkey with remaining mixture every ½ hour. If the juice on the bottom of pan evaporates, add remaining juice and some water a little at a time in between basting.
Cover with tin foil if turkey gets too brown on the drumsticks. Turkey should be done in 2½ to 3 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F. Remove bird from oven, and allow it to stand for about 10 minutes before carving.