6 cloves Garlic
2 TBSpns Dried Rosemary
2 TBSpns Dreid Sage...
2 TBSpns Thyme
1 TBSpn Lemon Pepper
1 TBSpn Salt
1 Cup Olive Oil
1/2 bottle (750ml) Champagne (YES! - You read that correctly - keep other half for remaining recipe)
BLEND INTO EMULSION
Wash in cold water and dry completely DEFROSTED 15-20lb Turkey - Rub Emulsion all over, not forgetting cavity. Place in Roasting Pan and cover/wrap with saran wrap - Marinate overnight/24 hrs.
When ready to cook, unwrap turkey and remove to cookie sheet, pour remaining amount of marinade/emulsion into bowl and set aside.
Pre-Heat oven to 350 degrees
1 onion, 1 bunch celery, 1 medium bag of carrots - clean/peel chop as needed, place in bottom of roasting pan. cut TWO ORANGES into eighths - place one orande inside cavity of turkey, other into roasting pan with Mirepoix. Pour in remaiining half bottle of champagne.
Place turkey into roaster and pour collected marinade/emulsion over turkey, front and back, place BREAST SIDE DOWN, fill with water just to cover Mirepoix.
BAKE for 3 hours - at this time, turn turkey onto back for remaining cook time (depending on size). If turkey starts to over-brown, drape/loosely cover with aluminum foil. Finish turkey, remove orange from interior cavity. Serve!
This recipe is absolutely delicious, prodices a very juicy, flavorful bird every time. Makes the house smell AWESOME all day. ENJOY!
2 TBSpns Dried Rosemary
2 TBSpns Dreid Sage...
2 TBSpns Thyme
1 TBSpn Lemon Pepper
1 TBSpn Salt
1 Cup Olive Oil
1/2 bottle (750ml) Champagne (YES! - You read that correctly - keep other half for remaining recipe)
BLEND INTO EMULSION
Wash in cold water and dry completely DEFROSTED 15-20lb Turkey - Rub Emulsion all over, not forgetting cavity. Place in Roasting Pan and cover/wrap with saran wrap - Marinate overnight/24 hrs.
When ready to cook, unwrap turkey and remove to cookie sheet, pour remaining amount of marinade/emulsion into bowl and set aside.
Pre-Heat oven to 350 degrees
1 onion, 1 bunch celery, 1 medium bag of carrots - clean/peel chop as needed, place in bottom of roasting pan. cut TWO ORANGES into eighths - place one orande inside cavity of turkey, other into roasting pan with Mirepoix. Pour in remaiining half bottle of champagne.
Place turkey into roaster and pour collected marinade/emulsion over turkey, front and back, place BREAST SIDE DOWN, fill with water just to cover Mirepoix.
BAKE for 3 hours - at this time, turn turkey onto back for remaining cook time (depending on size). If turkey starts to over-brown, drape/loosely cover with aluminum foil. Finish turkey, remove orange from interior cavity. Serve!
This recipe is absolutely delicious, prodices a very juicy, flavorful bird every time. Makes the house smell AWESOME all day. ENJOY!
