Most store bought turkeys today are already "brined". I skipped that step as my 12lb Butterball was already brined. I followed directions from there adding a bit of olive oil to the butter mixture. I diced half the veggies for cavity (I heated all diced veggies w/a bit of water in microwave for approx. 3 mins. to start the process) prior to adding to cavity and chopped the other half of veggies in "chunks" which were added to the outside of the turkey when I flipped it. Added fresh Rosemary & Thyme to the veggies as well as fresh garlic and a diced apple. I sprinkled a bit of adobe spice, salt, pepper, bay leaf over turkey and veggies. I didn't have white wine so I used dry red wine which turned out FABOULOUS. Roasted at 330 degrees 2 hours, then flipped and lightly covered with foil for the last hour. Took foil off and let top brown for another 10 mins. Turkey was already done! Placed (oh so moist turkey) on platter while I made the gravy in the roasting pan. Drained out fat from juices and poured all juice into another pot except approx.3tbs. Added a little cornstarch and let 3 tbls of juice thicken, threw in some sliced mushrooms and sautéed them for a few minutes then poured in a cup of the dry red wine and let alcohol simmer. After alcohol reduced, I added the remainder of the juice back to roasting pan (on stove top) and let it come to boil. Added salt and pepper to taste then mixed approx. 3tbls. of cornstarch w/cold water and slowly added to thicken. Family LOVED~
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Most store bought turkeys today are already "brined". I skipped that step as my 12lb...