Best Ever Roast Turkey

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 whole turkey
• 2 fresh onions
• 2 bunches parsley
• 2 tablespoons poultry seasoning
• 2 cups cream sherry wine
• 1 celery top
• 2 tablespoons sea salt
• 1 tablespoon fresh ground pepper
• 1/4 cup olive oil
• 1 -2 cup cream sherry wine
• 1 cup water
• 1 cup melted butter

Recipe

• 1 preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven
• 2 allow 4 hrs before serving.
• 3 wash the turkey well with cold water.
• 4 remove neck ,giblet,heart, liver.
• 5 cut wing and tail off turkey
• 6 remove fat pads from turkey.
• 7 line your roasting pan well with foil spray with pam.
• 8 (easier clean up.
• 9 place a rack on pan bottom.
• 10 no rack?.
• 11 make balls of foil and cover entire bottom of pan.
• 12 place turkey in pan on rack or on balled up foil.
• 13 pat dry with paper towels.
• 14 chop up 1 bunch parsley or use dried parsley leafs.
• 15 place in 1 qt bowl.
• 16 add 2 tbs poultry seasoning.
• 17 2 tbs sea salt.
• 18 1 tbs fresh ground pepper.
• 19 add olive oil.
• 20 add 1/2 of melted butter to mixture.
• 21 mix well.
• 22 place wings /tail liver roast only heart & gizzard on each side of the pan.
• 23 or make stock for gravy do not use liver it makes the gravy bitter.
• 24 first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine.
• 25 rub the herb butter oil over entire turkey.
• 26 massage well over skin
• 27 add mixture to cavities too.
• 28 add celery 1 bunch parsley.
• 29 peel cut carrots and onions whole or half to cavity
• 30 after the bird is cooked you can dice the veggies.
• 31 while bird rests and add the cooked veggies to your stuffing.
• 32 if you desire.
• 33 pour rest of butter over breasts.
• 34 add 1 cup of water to pan bottom do not pour over bird.
• 35 place lid on pan or cover well with foil.
• 36 bake the turkey half way (2 hrs).
• 37 after 2 hrs remove pan and bird from oven.
• 38 place on trivets or stove top.
• 39 remove foil baste well.
• 40 no juice? add more water to pan bottom.
• 41 then baste entire bird
• 42 add 1 cup more sherry wine.
• 43 cover pan again w foil or with lid.
• 44 return to oven.to finish baking/roasting.
• 45 baste periodically.
• 46 last hr of roasting remove foil from pan to brown the bird.
• 47 check temp of bird thickest part of breast should read.
• 48 170 degrees.
• 49 remove bird and place on platter tent with foil
• 50 let rest out of oven.usually 25 minute.
• 51 use a gravy separator -- place the skimmed juices.
• 52 in a separate container (for gravy).
• 53 brush the resting bird w the reserved fat.