In time for the Thanksgiving Day, my cousin Alizza cooked Baked Turkey!
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Preheat oven 350°F (175°C).
Clean and rinse out turkey cavity and pat dry.
Place turkey in a roasting pan.
Carefully lift skin over breasts, thighs and drumsticks and insert butter.
Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt.
Tie or skewer legs together to hold shape during cooking.
Cover with aluminum foil.
Bake for 4 hours, or about 20 minutes per pound.
Meathermometer should read 180°F. when inserted into the thickest portion of the breast away from the bone.
Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Happy Thanksgiving, everyone!
She saw the recipe at cooksrecipes.com and made it perfect for the family to eat and share for one of the most wonderful occasion of the year.
And yes, she's ready for the Black Friday Sale too. In fact, her list of items to buy and money to spend are intact her satchel bag. Ready to go and fall in line.
She said, she'll be bringing some baked turkey to eat while waiting in line. Coz 2011 Black Friday Sale is expected to be a blast.
Here's the recipe for Baked Turkey
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Preheat oven 350°F (175°C).
Clean and rinse out turkey cavity and pat dry.
Place turkey in a roasting pan.
Carefully lift skin over breasts, thighs and drumsticks and insert butter.
Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt.
Tie or skewer legs together to hold shape during cooking.
Cover with aluminum foil.
Bake for 4 hours, or about 20 minutes per pound.
Meathermometer should read 180°F. when inserted into the thickest portion of the breast away from the bone.
Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Happy Thanksgiving, everyone!
No comments:
Post a Comment