I've been meaning to post a recipe for weeks and I did bake something the other day, but I'm not sure how many of you need a recipe that says, open box, pour cupcake mix, add eggs and vegetable oil, mix, pour into cupcake pan and bake at 350 degrees for 24 minutes (look at that you there are two recipes here! Now you can make dessert too!). Today I dug up (or went to Real Simple Magazine Online) and found my favorite turkey recipe. I've used this recipe for the last three years to make my family's Thanksgiving turkey. There is one warning that goes with it however. Because the recipe involves molasses it will make the turkey skin look dark, which may cause some relatives to accuse you of burning the turkey. It's not burned, which they will learn as soon as they bite into it, but it looks a little different (at least mine did). My husband promises though that it's the best turkey he's ever had!
Serves 8
Hands-On Time: 15m
Total Time: 4hr 00m
Ingredients
10 tablespoons unsalted butter, at room temperature
2 tablespoons molasses
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
2 teaspoons fresh lemon juice
1 10- to 12-pound turkey
Directions
Heat oven to 350° F.
In a bowl, use a fork or wooden spoon to combine 8 tablespoons of the butter, the molasses, salt, pepper, and lemon juice; set aside. Remove the turkey giblets and discard or reserve for another use. Rinse the turkey under cool running water. Pat completely dry with paper towels. Place on a rack in a roasting pan. Using your fingers, carefully spread the butter mixture evenly under the skin, reaching in as far as possible without ripping it. Place any remaining butter mixture in the cavity. Rub the remaining 2 tablespoons of butter on top of the skin. Add about 1 cup of water to the pan.
Roast, uncovered, until browned, about 45 minutes. Cover loosely with a large sheet of foil. Continue to roast until a thermometer inserted in a thigh registers 180° F, 2 1/2 to 3 hours total, depending on the size of the turkey. Let stand, covered, for at least 30 minutes before slicing.
Serves 8
Hands-On Time: 15m
Total Time: 4hr 00m
Ingredients
10 tablespoons unsalted butter, at room temperature
2 tablespoons molasses
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
2 teaspoons fresh lemon juice
1 10- to 12-pound turkey
Directions
Heat oven to 350° F.
In a bowl, use a fork or wooden spoon to combine 8 tablespoons of the butter, the molasses, salt, pepper, and lemon juice; set aside. Remove the turkey giblets and discard or reserve for another use. Rinse the turkey under cool running water. Pat completely dry with paper towels. Place on a rack in a roasting pan. Using your fingers, carefully spread the butter mixture evenly under the skin, reaching in as far as possible without ripping it. Place any remaining butter mixture in the cavity. Rub the remaining 2 tablespoons of butter on top of the skin. Add about 1 cup of water to the pan.
Roast, uncovered, until browned, about 45 minutes. Cover loosely with a large sheet of foil. Continue to roast until a thermometer inserted in a thigh registers 180° F, 2 1/2 to 3 hours total, depending on the size of the turkey. Let stand, covered, for at least 30 minutes before slicing.
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