|
Roast Turkey
Recipe By : Terry & Sheilamarie Lewis
Ingredients:
1 each 10 to 12 pound turkey
1 each onion
1 each bay leaf
4 each cloves garlic -- pressed
2 each cloves garlic -- sliced
6 each potatoes
1 teaspoon salt
1 teaspoon chives -- chopped
3 Tablespoons milk
3 Tablespoons butter
3 Tablespoons flour
1/4 cup water
Basting Sauce:
1/2 cup butter
1 teaspoon dried mint flakes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon margarine
1/2 teaspoon sweet basil
First Prize Winner at the peach days cook off!
Melt the basting sauce butter and reserve.
Rinse the turkey, making sure it is thawed completely. Pat dry and twist the wings back. Place quartered onion, bay leaf, and sliced garlic in the cavity of the turkey, then rub the pressed garlic on the outside of the skin. Place turkey in a 15 inch deep Dutch oven. Add 1 1/2 cups water. Cook with 12 coals on the bottom and 18 on the top. Keep at least 1/4 inch of liquid in the oven at all times.
Make basting sauce by mixing butter with seasoning until well blended. Brush on turkey occasionally. Cook to internal temperature of 185 degrees.
About 1 1/2 hours before the turkey is expected to be done, add peeled and quartered potatoes and add the chives, butter, salt, and milk.
Shoot from a cookie gun around the turkey on the lid on the Dutch oven. Let turkey set 10 to 15 minutes before carving. Make gravy from juices and 3 tablespoons of flour in 1/4 cup of water.
Phil Haws
|
