November 21, 2010

Juicy Roast Turkey

Prep: 20 min. + Chilling, Bake: 3-1/2 hrs. + standing, Makes: 10-12 servings.

1/4 cup. ground mustard
2 tbsp. Worcestershire sauce
2 tbsp. olive oil
1/2 tsp. white vinegar
1 tsp. salt
1/8 tsp. pepper
1 turkey ( 10 to 12 pounds)
1 medium onion, quartered
2 celery ribs, quartered lengthwise
Fresh parsley sprigs
2 bacon strips
1/4 cup. butter, softened
additional olive oil
2 cups. chicken broth
1 cup. water

    Combine the first 6 ingredients in a small bowl; stir to form a smooth paste. Brush over inside and outside of turkey. Cover or place in a 2-gallon resealable plastic bag; refrigerate for 1 to 24 hours.
   Uncover turkey or remove from bag. Place turkey on a rack in a large roasting pan. Place the onion, celery and parsley inside turkey cavity. Lay the bacon across breast.
   Spread butter between legs and body. Tie drumsticks together. Brush the turkey with oil. Pour broth and water into pan.
   Bake, uncovered, at 325F. for 3-1/2 to 4 hours or until a meat thermometer reads 180F, basting frequently.
Remove from oven; discard bacon. Let stand for 20 minutes before carving. Thicken pan juices for gravy.


No comments: