Tuesday, December 23, 2008

Herb Roasted Turkey

I was watching a show the other day and was amazed how many times they talked about ALL the things you should do to avoid a dry turkey and I could not help myself from shaking me head and thinking to myself..."those silly people... have they not found the turkey canon yet??? they need my turkey canon!" There is NO such thing as a dry turkey with this. I love the herbs, it makes an amazing turkey and wonderful gravy. Enjoy!

12-16 Lb Turkey

* Dry Rub
3Tbl Kosher Salt
2 Tbl Sage
2 Tbl Rosemary
1 Tbl Thyme
1 tea Pepper

* Pour into Turkey Canon
1 ¼ Cup White Cranberry Juice (other juices may substitute)
Onion slices
Orange slices
2 sprigs of fresh sage if available or dry sage as a substitute.
1 tea garlic clove
1 sprig of rosemary
½ a lemon squeezed into cylinder

Prepare turkey as directed. Remove giblets and neck, rise well and pat dry with paper towel. Use dry rub to thoroughly rub the inside and outside of turkey. Fill cylinder with juice, spices, onion and orange slices. Place turkey onto canon, drizzle with olive oil or butter and bag with a turkey bag (very important). Place in preheated oven at 450 for 30 minutes, decrease temperature to 375 and bake 90 more minutes.  That's 2 hours people....(yipee!) The turkey cooks twice as fast because it cooks from the inside out and virtually gets steamed ans infused with moisture from the cylinder. Check internal temperature, once turkey reaches 175, remove from oven and let stand for 15 minutes before slicing.

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