Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Monday, November 15, 2010

Baked Turkey

You can use this recipe to roast a chicken, as well. 

Servings:  6-8 (Depending on the size of the chicken)
Hardware:  Knives & chopping board, measuring cups & spoons, binding string, NO POWDER latex gloves, roasting pan, thermometer
Time: Prep-10 minutes, Cook-varies

  • ¼ cup olive oil
  • 3 cloves garlic, chopped
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt & pepper
  • 1 teaspoon of sweet paprika
  • ½ stick butter + ½ stick of butter
  • A roasting chicken

Thyme, sage, & rosemary = aromatic love 
  1. Chop the herbs, save the stems and pieces.
  2. Preheat the oven to 325°
  3. Remove the giblets from the turkey.  (Save them for gravy or dressing.)
  4. Take a knife and use it to loosen the skin over the breast, creating a pocket between the skin and the breast.
  5. Place the turkey into a roasting pan, breast side up.
  6. Tuck the wings under and tie the legs together with binding string to help the chicken hold its shape.
  7. Take ½ stick of butter and the stems and pieces and stuff them in the pocket you created.
  8. Mix the olive oil and fresh herbs.  Rub the mixture over the bird while wearing the gloves.
  9. Sprinkle the turkey with S&P and paprika
  10. Cook for about 20-25 minutes per pound or until the thermometer reads 170° when inserted into the thickest part of the thigh.
  11. About half way through the cooking time baste with the remaining butter.
  12. Remove the bundle of stems and pieces and untie the legs.
  13. Allow the turkey to rest for 10 minutes before carving.

Juicy, moist, golden and good!

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