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1
Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
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2
allow 4 hrs before serving.
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3
wash the turkey well with cold water.
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4
remove neck ,giblet,heart, liver.
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5
cut wing and tail off turkey
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6
remove fat pads from turkey.
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7
line your roasting pan well with foil spray with pam.
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8
(easier clean up.
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9
place a rack on pan bottom.
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10
no rack?.
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11
make balls of foil and cover entire bottom of pan.
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12
place turkey in pan on rack or on balled up foil.
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13
pat dry with paper towels.
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14
chop up 1 bunch parsley or use dried parsley leafs.
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15
place in 1 qt bowl.
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16
add 2 tbs poultry seasoning.
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17
2 tbs sea salt.
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18
1 tbs fresh ground pepper.
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19
add olive oil.
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20
add 1/2 of melted butter to mixture.
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21
mix well.
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22
place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan.
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23
or make stock for gravy do not use liver it makes the gravy bitter.
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24
first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
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25
rub the herb butter oil over entire turkey.
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26
massage well over skin
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27
add mixture to cavities too.
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28
add celery 1 bunch parsley.
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29
peel cut carrots and onions whole or half to cavity
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30
after the bird is cooked you can dice the veggies.
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31
while bird rests and add the cooked veggies to your stuffing.
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32
if you desire.
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33
pour rest of butter over breasts.
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34
add 1 cup of water to pan bottom do not pour over bird.
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35
place lid on pan or cover well with foil.
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36
bake the turkey half way (2 hrs).
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37
after 2 hrs remove pan and bird from oven.
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38
place on trivets or stove top.
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39
remove foil baste well.
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40
no juice? add more water to pan bottom.
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41
then baste entire bird
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42
add 1 cup more sherry wine.
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43
cover pan again w foil or with lid.
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44
return to oven.to finish baking/roasting.
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45
baste periodically.
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46
last hr of roasting remove foil from pan to brown the bird.
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47
check temp of bird thickest part of breast should read.
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48
170 degrees.
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49
remove bird and place on platter tent with foil
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50
let rest out of oven.usually 25 minute.
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51
use a gravy separator -- place the skimmed juices.
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52
in a separate container (for gravy).
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53
brush the resting bird w the reserved fat.
