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Favorite Turkey
For a lot of families, Thanksgiving wouldn’t feel right without a perfectly roasted turkey. (Photo: The Junior League of Houston, Inc.)
From Peace Meals (2008)
10- to 12-pound fresh turkey
3 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1⁄3 cup olive oil, plus additional
1 teaspoon white wine vinegar
Coarse salt and freshly ground pepper
1 large white onion, peeled and cut into wedges
3 stalks celery, strings removed and cut into 1- to 2-inch pieces
½ cup chopped fresh parsley
2 slices bacon
½ cup (1 stick) butter, cut into pieces
2 cups chicken broth
1 thin linen towel (to be discarded after cooking)
This recipe requires advance preparation. Remove and discard the giblets and neck from inside the turkey; rinse the turkey and pat dry. Combine the mustard, Worcestershire sauce, olive oil, vinegar, salt and pepper in small bowl. Coat the turkey with the mixture on both the inside and outside of the bird. Cover and refrigerate several hours or overnight.
Preheat the oven to 325°F. Place onion, celery and parsley inside the cavity of the turkey. Lay the bacon slices across the breast. Place pieces of butter in the crevices between the drumstick and the breast, and behind the wings. Place the turkey in a roasting pan and add the broth. Soak the linen towel in olive oil and lay it over the entire turkey. Roast the turkey for 3 to 3½ hours or until a meat thermometer registers 180-185°F in the thigh and 170-175°F in the thickest part of the breast. Baste turkey and turn the roasting pan several times during cooking. Remove from the oven and allow the turkey to rest for 10-15 minutes before carving.
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