• Rosemary Roasted Turkey

    • August 27, 2012 - 9:03 pm
    • Comments Off on Rosemary Roasted Turkey

    Summary: This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.


    • 3/4 cup olive oil
    • 3 tablespoons minced garlic
    • 2 tablespoons chopped fresh rosemary
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon Italian seasoning
    • 1 teaspoon ground black pepper
    • salt to taste
    • 1 (12 pound) whole turkey


    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

    Preparation time: 25 minute(s)

    Cooking time: 4 minute(s)

    Diet tags: Reduced carbohydrate, High protein

    Number of servings (yield): 12

    Calories: 596

    Fat: 25.7g

    Protein: 68.1g

    My rating 5 stars:  ★★★★★ 1 review(s)

    Rosemary Roasted Turkey

  • Turkey Brine

    • August 27, 2012 - 8:37 pm
    • Comments Off on Turkey Brine

    Summary: This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! There is enough brine for a 10 to 18 pound turkey.


    • 1 gallon vegetable broth
    • 1 cup sea salt
    • 1 tablespoon crushed dried rosemary
    • 1 tablespoon dried sage
    • 1 tablespoon dried thyme
    • 1 tablespoon dried savory
    • 1 gallon ice water


    1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
    2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
    3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
    4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
    5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

    Quick notes

    Watch out for the cooking time on this one as a brined bird cooks much faster - 20 to 30 minutes faster so watch the temperature gauge especially if you're using a roasting bag. 22 lber cooks in only 2 1/2 hours!!

    Preparation time: 5 minute(s)

    Cooking time: 2 hour(s)

    Number of servings (yield): 12

    My rating 5 stars:  ★★★★★ 1 review(s)

    Turkey Brine

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