© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: 10 to 12
The aroma of roasting turkey is one of the most pleasant memories of many of us who grew up in this country. Both large and small families would pull out all the stops and present a beautiful bird for holiday meals. This version, with garlic placed between the skin and the meat, is a little different from traditional recipes.
For the Seasoning mix:
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons onion powder
1 ¾ teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon dried sweet basil leaves
1 teaspoon dried thyme leaves
¾ teaspoon white pepper
½ teaspoon black pepper
½ teaspoon cayenne
For the Turkey:
10 to 12 pound turkey
36 garlic cloves, peeled and cut in half
1 medium onion, peeled, quartered, and separated
2 celery ribs, cut in half crosswise
1 large green bell pepper, cored, seeded, and cut into 2 inch strips
2 large carrots, peeled and cut in half lengthwise
Combine the seasoning mix ingredients in a small bowl. Remove, but do not discard, the large, fatty deposits found inside the flaps by the breast and tail cavities of the turkey. Place a 10-inch skillet over high heat and render the turkey fat. Discard all but 1 tablespoon and return this to the skillet. Add the garlic and ½ teaspoon of the seasoning mix, and sauté until the garlic just begins to turn brown and soft, about 2 to 3 minutes. Remove from the heat and drain. Blot with paper towels to remove any fat that may still remain, and set aside to cool.
Preheat the oven to 225°F.
Work your fingers between the breast meat and the skin to form pockets, and place the cooled sauteed garlic evenly inside these pockets. Sprinkle 2 tablespoons of the seasoning mix inside the breast cavity, then place the vegetables inside the cavity. Position the carrots last because they're the easiest to put in. Sprinkle the remaining seasoning mix evenly over the outside of the turkey. Place the turkey in a large roasting pan and roast uncovered until tender and golden brown, about 6 to 6 ½ hours. To test for doneness, after about 6 hours, remove the turkey from the oven and run a skewer into the thickest part of the thigh along the bone. Remove the skewer and press down on the hole. If the liquid runs clear, the turkey is done. If not, place the turkey back into the oven, and continue to check periodically until the liquid runs clear.