Tender and Juicy Holiday Turkey Dinner

Tired of a dry bland turkey that is dry as the Sierra Desert?  Well, your answer is right here in this video.  You’ll never be ashamed to serve this succulent juicy bird to your family and friends!

Let’s start with the Turkey.  This recipe will accommodate any size turkey from 8 to 20 pounds.  Only the cooking time will change.

Preheat oven to 450 degrees.

Ingredients:

8 – 20 lb Turkey

Extra Virgin Olive Oil.

1/3-1/2 cup of Montreal Chicken Seasoning.

2-3 Tablespoons of Poultry Seasoning.

Salt.

Pepper.

32 ozs of Chicken Broth.

32 ozs of Vegetable Broth.

• Clean, wash and remove as much fat as possible from the turkey.
• Dry the turkey and remove the giblets and set aside in your Turkey Roasting Pan.
• Using your hand, separate the skin from the turkey, moving your hand back and forth until you can reach the front of the turkey.
• Spray or brush a liberal amount of olive oil inside each crevice of the turkey and the cavity of the turkey.
• Mix the poultry seasoning, chicken seasoning, salt, and pepper together.
• With your hand, massage the seasoning into each crevice of the turkey making sure to cover all the meat from the next to the opening.
• Spread a liberal amount of seasoning on the top and bottom of the turkey cavity too.
• Spray or brush a liberal amount of olive oil on the outside of the turkey and massage into legs and wings.
• Tuck the turkey wings under the turkey to keep them from getting overcooked.
• Message a generous amount of seasoning all over the turkey and spray or brush olive oil one more time.
• Place turkey in the Turkey Roasting Pan and add both the chicken and vegetable broth to the Roasting pan.
• Place turkey in the preheated 450-degree oven for 15-20 minutes until golden brown.  (It will continue to darken when under the foil, so don’t over-brown the turkey!)

Once turkey is browned, remove the turkey from oven and tent with aluminum foil and seal all the edges as completely as possible.

Lower the oven temperature to 350 – 375 degrees and return the turkey to the oven for an hour.  Check the turkey with an instant-read thermometer each 1/2 hour until the breast reads 170 degrees and the leg reads 180 degrees.  (A 12 lb Turkey will take about 1 1/2 hours to cook.)

Let the turkey rest for 10-15 minutes before carving.

Homemade Turkey Gravy

Ingredients:

2 cups of Milk

1/2 cup of Cornstarch

Salt

Pepper

Remove the broth from the Turkey Roasting Pan and deposit it in a medium-size saucepan.

• Bring the broth to a boil.
• Combine milk and cornstarch together and mix thoroughly until smooth and no lumps.
• Lower temperature to a slow boil.
• Slowly add milk and cornstarch mixture into the broth and stir continuously.
• Add mixture until you reach the gravy thickness you desire.
• Simmer the gravy for 10 minutes and season with salt and pepper to taste.
• Serve hot.