|
|
Instructions |
|
|
|
Prep the turkey overnight if possible. Mix lemon juice, olive oil,
garlic, zest, chicken stock, salt & pepper into a paste. Pat dry
turkey and rub the paste all over under the skin.
Rub butter all over on the skin.
|
|
|
|
Put 1 tblsp of flour in oven bag & shake to distribute. Arrange
vegetable in the bag for the turkey to sit on. Insert poultry
thermometer in the thickest part of the meat away from bone
and put in the bag on vegetables breast side down. Pour 2
cups of water. Tie the oven bag and pierce holes in a few
spot.
|
|
|
|
Preheat oven to 220C. Roast turkey for 40 minutes, then lower
temp to 160C. Pull the turkey out to change position now to lay
with the left side of the breast down. Roast for another 40
mins, then change to right side for 40 minutes. The last 40
minutes roast with breast side up. Add water if necessary. May
roast further if still not cooked.
|
|
|
|
|
| Serving
Suggestions |
|
|
mashed potato, salad greens, green bean & peas casserole
|
|
|
Originally Submitted
12/5/2014
|
