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Thanksgiving Turkey

Contributed by Kirsten Stull

Prep
Cook
Serves 6people
Ingredients
Turkey
2 1/2
tsp salt
1
tsp black pepper
1
medium onion, coarsely chopped
1
rib of celery, coarsely chopped
1
orange, halved
1
carrot, peeled and chopped
1/2
tsp dry thyme leaves
1
bay leaf
1
tsp Essence seasoning (recipe below)
4
tbsp butter, softened
1/2
cup chicken stock
1/2
cup apple cider
Essence Seasoning
2 1/2
tbsp paprika
2
tbsp salt
2
tbsp black pepper
1
tbsp onion powder
1
tbsp cayenne pepper
1
tbsp dried oregano
1
tbsp dried thyme
(yields 2/3 C.)
Directions
1.
Preheat oven to 400.
2.
Fit a roasting rack inside of a roasting pan.
3.
Clean inside and outside of turkey and transfer to roasting pan.
4.
Season the inside of the turkey with 1/2 tsp. salt and 1/2 tsp. black pepper.
5.
Stuff the cavity of the turkey with onion, carrot, celery, orange halves, thyme, and bay leaf.
6.
Tie the end of the turkey legs together with kitchen twine (dental floss also works).
7.
Bake uncovered for 30 minutes.
8.
Reduce temperature to 350 and carefully remove turkey from oven.
9.
Combine chicken stock and apple cider, and baste the top of the turkey evenly.
10.
Return the turkey to the oven and continue cooking, basting every hour (cooking times vary depending on the size of the bird, check package turkey was purchased in for cooking time).
11.
The turkey should be a nice golden brown color and the thermometer inserted into the joint of the leg and thigh, without touching bone should register 165.
12.
Remove turkey from roasting pan and tent loosely with aluminum foil.
13.
Let sit for 20-30 minutes before carving.

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