Nov 19, 2010

Roasted Turkey

I sure wish I had a better picture to show off my prize Turkey I made for Eid this year but this is the best I could get with my hungry family. I was blessed to be able to cook for my in laws this year. It was the first time they had tried turkey and they all love it. The turkey looks delicious none the less and do not let my ugly ole' roasting pan fool you because it has quite a heartwarming background. That turkey pan belonged to my great-grandmother Clara Jolley who unfortunately is no longer with us. Since then this pan has been passed down generation to generation and I am blessed to have it now until one day I pass it to my daughter. So see its not so ugly after all is it? This was the best turkey I have ever made or ate. It was savory and moist on the inside and crispy and tasteful on the outside. Just like any good turkey should be.

1 turkey (21 pounds)
1 stick butter
4 tablespoons dried onion flakes
4 tablespoons dried parsley
2 teaspoons salt
3 tablespoons Cajun seasoning
1/4 cup water
6 tablespoons honey

1. Preheat oven to 350F. In a large roasting pan line bottom with foil. Place turkey breast side up. Separate skin from meat and stuff butter in between. Pour water on top of turkey.

2. In a small bowl add onion flakes, parsley, salt and Cajun seasoning, mix well. And Sprinkle all over Turkey. Place foil on top of turkey, covering turkey only. Baste turkey every so often with juices.

3. Allow to cook for 3 hours and 15 minutes. Remove turkey from oven, remove foil from top and brush turkey with honey. Place back into the oven with no foil and cook for a remaining 30 minutes.

Yields: 10-15 servings

2 fabulous comments:

Janet said...

I am making this on Thanksgiving Noor :)

Tina said...

I love the story about your pan and your bird looks scrumptious.