Turkey prep!

By lgnimmons

December 22, 2009

The season is upon us to cook large birds! Most people shutter at the thought of cooking a beast of a turkey. It’s hard to make a turkey that makes your mouth water. There’s a trick everyone! Since I have been a bad writer and neglecting my readers I have decided to share my personal secret to a perfect turkey. This recipe has never failed me my friends! So I will not let the cat out of the bag, happy holidays!!!

xoxo

Lana

For a 12 lbs turkey

Part 1

4 liters of water
4 carrots chopped
1 leek chopped
3 tbsp thyme
3 tsp anise
3tbsp chilli flakes
2 tbsp summer savory
1 cup of salt
1 cup of sugar

boil 2 cups of water
add salt and sugar, let dissolve
remove from heat, add everything else
let cool to room temperature, add turkey
let it marinade in the fridge for 24hrs before cooking
remove from fridge for 1 hr before cooking (pat turkey dry and place in roasting pan)

Part 2

1/2 cup of olive oil
1tsp savory
1tsp of vanilla
5 garlic cloves
salt and pepper
thyme bush to baste (make thyme into a brush)

Pre-heat oven to 375oc
mix all ingredients except thyme brush
message bird with oil mixture
place bird into the oven for 40 mins at 375oc, lower to 325oc bake until breast it measure at 160oc. Place tin foil when bird start to brown too much.
Always brush bird with juices from the pan using the thyme brush.

Bonne Appetite!