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Focus On Thanksgiving

November 1, 2016

The last little witches & goblins & 3 year olds with walkers have collected their Halloween candies. The weather calls for an extra layer of clothing (hoodie or sweater)…even when inside….Most of the leaves has changed from green to colorful to crunchy. It’s time to plan! Getting an early start, planning out the meal,  and making sure the pantry is filled with the lil’ details & spices can make your holiday less stressful this year.  Our first Thanksgiving post gives kudos to the master of the kitchen, the hosts and hostesses. We will follow up in the next few weeks with something for everyone…including side dishes & desserts that the guests can bring.

The following is

2 tablespoons dried parsley

2 tablespoons ground dried rosemary

2 tablespoons dried sage

2 tablespoons dried thyme leaves

1 tablespoon lemon pepper

1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 carrot, chopped

1 (14.5 ounce) can chicken broth

1 (750 milliliter) bottle champagne
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area  10 to 15 minutes before slicing.

This was one of the best rated Turkey recipes on the internet, found at, with classic use of spices. Do you have a favorite seasoning you like to spice of your Thanksgiving Turkey with? Please share!

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