Mealtime Mama: A new turkey recipe to try for Thanksgiving

Guest post by Becky Shaffer, Executive Director, Saving Grace

We have never been turkey lovers until I found this recipe on the Food Network and I’ve made it every year since 2006 (with a few of my changes).

It’s super super moist AND delicious. I can’t make gravy from the drippings though, but honestly I use a quick packet for the gravy to go with potatoes. I cook this up the day before, de-bone, placing meat in a deep baking pan and pour the drippings over the top, cover with foil and pop it in the oven the next day to be heating up while you do other things….so easy!

Citrus Rosemary Turkey

Citrus Rosemary Salt:

1 tablespoon fresh rosemary leaves, chopped (save any leftover sprigs for under skin of turkey)

2 tablespoons lemon zest…or a little more if you like ;)

1/2 cup coarse sea salt

Roasted Turkeys:

2 (8 to 10-pound) whole turkeys

1 cup extra-virgin olive oil, divided

8 sprigs fresh rosemary

2 lemons, halved

1 stick of salted butter

32 oz Swanson’s Chicken Broth (for each turkey)

Directions:

For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.

Preheat the oven to 425 degrees F.

Wash the thawed turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.  Shove small chunks of butter under the skin as well as any left over sprigs of rosemary under the skin.

If you don’t have a little “rack” to put in the bottom of your roasting pan, you can arrange 4 halved carrots and 4 celery stalks on the bottom of your pans.  Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.

Check the package your turkey came in for how long to bake your turkey per pound, basting once every 30-45 minutes….stay with it and love on it.  You will be glad you did!

About Becky: For over 18 years, Becky and her husband Kent have invested their lives in children’s ministry, mostly teen girls.  They have three daughters – Christin, 20, Hannah, 14, and Caitlynn, 5, and many other young women who have been engrafted into their family. She’ll be cooking this turkey with lots of trimmings for all on Thanksgiving.

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