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Wednesday before Thanksgiving
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1. In a large pan over medium-high heat, combine the olive oil, and garlic, and cook, stirring until the garlic is golden-4-5. Add other ingredients(except the vinegar) saute,stirring, until everything is moist and blended. Remove from the heat, place in a covered container, and refrigerate.
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2. Remove everything from inside turkey, including neck, gizzard,heart, liver. Put aside. Fill your sink with cold water add a handful of salt and 2 teaspoons of white wine vinegar. Place turkey in water using your hands rinse the turkey well inside and out. Remove the turkey and rinse under faucet with fresh cold water inside and out.
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3. Dry the turkey with paper towels. When marinade is cool remove from the fridge and fill the cavity of your turkey (the orange mixture is a marinade because it flavors and moistens the turkey during cooking) Put the turkey in a roasting pan and cover tightly with plastic wrap.
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On Thanksgiving Day
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New ingredients: Salt and freshly ground pepper to taste and 2 tbs. olive oil
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Recipe
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1 Place an empty roasting pan in the oven and preheat to 400F. You want to heat the Pan in order to give the bottom of the turkey a crisp texture I do not recommend a roasting rack.
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2. Season the turkey with salt and pepper. Rub it all over with 2 tbs of olive oil.Carefully remove the roasting pan and place turkey in. If turkey has a pop-up timer make sure it faces forward.
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3. Place in oven. After 30 min. turn down heat to 350F place aluminum foil over the turkey. Every 30 min baste the turkey with pan juices.1 oven open= +5min:(The turkey takes about 3 hours and 15 min
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4.About 30 minutes before the turkey is done remove foil. If pop-up timer is activated remove turkey from oven let sit for 15-20 minutes so juices re-spread.
