This is going to become a new thanksgiving tradition at your home! Enjoy!
1 12–14 lb. turkey
1/2 cup white vinegar
2 cloves garlic, peeled and halved
2 tbsp softened unsalted butter
2 tbsp garlic powder
2 tsp paprika
2 tsp salt
1/4 tsp pepper
1/4 tsp dried basil
4 sprigs rosemary
4 bay leaves
4 Granny Smith apples, cored and roughly chopped
2 onions, coarsely chopped
1 tbsp all-purpose flour
Supplies: A large roasting pan, a meat thermometer, and a turkey-size oven bag (available in the paper-goods section of the supermarket).
Preheat oven to 350°F. Start by removing neck and giblets. Rinse the turkey with cold water inside and out, then rub with vinegar. Pat dry. Rub the skin with garlic cloves, then butter. In a bowl, mix together your dry ingredients to make a spice mix
. Then rub half of spice mix under skin, on breast and back. Tuck two sprigs of rosemary and one bay leaf under breast skin and two rosemary sprigs under back. Rub outside skin with remaining spice mix. Stuff turkey with two chopped apples, one chopped onion, and three bay leaves. Rub inside of oven bag with flour to prevent bag from bursting. Add some of remaining chopped onions and apples to oven bag and leave some in the roasting pan, outside of bag, to use as garnish later. Place the turkey breast side up, on onions and apples in oven bag. Cut six ½-inch slits into bag to allow steam to escape. Tie bag closed with provided tie or butcher’s string. Place bag into the roasting pan. Cook in oven for 2½–3 hours. Pierce bag with meat thermometer, and poke into thickest part of inner thigh. The turkey is ready when it reaches 180°F. Cut open the top of bag, and carefully remove turkey. Discard vegetables. Place turkey on serving dish and let rest for 20 minutes. Garnish with roasted apples and onions.
November 24, 2010 by KTY