The turkey all ready to be cookedI cooked a 12 lb turkey yesterday. I needed room in the freezer, which already has four other unlucky birds in it…and I haven’t even gone to my “black Friday” yet at the grocery store to buy clearance turkeys. Also, in two weeks, our local grass-fed beef farmer will be delivering 100+ lbs of tasty, tasty meat to us.

12 lb turkey
1/4 cup minced garlic
1/2 tsp salt
2 T apple cider vinegar
3/4 cup red onion
1/4 flat leaf parsley
extra virgin olive oil to drizzle on top

1. Mix up all the spices.
2. Cut some slits in the turkey’s skin and stuff some spice mixture in.
3. Spread the rest of the spice mixture over the top of the turkey.
4. Drizzle with olive oil.
5. Put the whole pan in a paper bag.
6. If you like, take the turkey out of the bag for the last 20-30 minutes to brown the skin.

Why the apple cider vinegar? The idea came to me out of the blue as I was cooking, so I thought I’d try it. I don’t know if it made any difference in the flavor or not.

Unfortunately, even with all that garlic, the only parts that tasted even slightly like garlic instead of plain turkey were the areas directly under the cuts in the skin. I was really hoping for the meat to absorb the flavor more. Also, I was out of paper bags, so I had to resort to aluminum foil instead.

The turkey wasn’t done until about two minutes before we had to leave for Tae Kwon Do, so my ratings are based on re-heated meat.

Ease of preparation: 4
Taste: 4


4 responses »

  1. ernie says:

    muzz has a 25 lb turkey thawing. We need a good recipe

  2. eknife says:

    to get more flavor you need to inject the spices into the bird. Places like Bass Pro and carbellas sell the sryinges. You can also stuff the bird for better flavor.

  3. eknife says:

    To get the most flavor you need to slip your hand between the skin and the meat . Move your hand all over to pull the skin away, then spread the the spices and finely diced onions, carrots and celery all over the turkey. Then pull the skin back onto the bird.


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