Lemon-garlic turkey - Fox 2 News Headlines

Lemon-garlic turkey

  • Recipe CollectionMore>>

  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
  • Sarah's practically homemade samoa cookies

    Sarah's practically homemade samoa cookies

    Wednesday, April 16 2014 11:54 AM EDT2014-04-16 15:54:41 GMT
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.

Recipe from the National Turkey Federation

  • 1 15lb whole turkey
  • 3/4 cup extra virgin olive oil
  • 3/4 cup freshly squeezed lemon juice
  • 6-8 cloves peeled fresh garlic
  • 1 Tbsp. lemon zest
  • 1 Tsp. salt
  • 1 Tsp. freshly ground black pepper
  • Lemon wedges
  • Parsley

 

1. Remove giblets and neck from turkey; reserve. Rinse turkey with cold running water and drain well.

2. In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed.

3. Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector.)

4. Gently massage turkey to distribute marinade.

5. Place turkey in a large plastic bag (cooking bag or foodservice grade plastic bag). Close bag and refrigerate overnight.

6. Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.

7. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

8. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt and pepper.

9. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.

10. Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning.

11. Continue roasting until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

12. Place on a warm large platter and garnish with fresh herbs and lemon wedges.

(Copyright 2001 The National Turkey Federation. All Rights Reserved)

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices