1 (12 pound) whole turkey

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion

2 tablespoons seasoning salt

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey.

Discard the giblets, or add to pan if they are anyone’s favorites. Place

turkey in a Dutch oven or roasting pan. Separate the skin over the breast to

make little pockets. Put 3 tablespoons of the butter on both sides between

the skin and breast meat. This makes for very juicy breast meat. In a

medium bowl, combine the water with the bouillon. Sprinkle in the parsley

and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt

over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to

4 hours, until the internal temperature of the turkey reaches 180 degrees F

(80 degrees C). For the last 45 minutes or so, remove the foil so the turkey

will brown nicely.

1 – 15 Pound Whole Turkey fresh or frozen (thawed)

3 Large lemons

2 Large limes

1-1/2 Teaspoon salt, divided

1/2 Teaspoon black pepper coarsely ground

1/4 Cup dry white wine

1/4 Cup packed brown sugar

Pan Gravy

1 Bunch, each fresh sage, marjoram, and thyme, divided

 
Preheat oven to 325F. Remove giblets and neck from turkey; reserve for

gravy. Rinse turkey with cold running water and drain well. Blot dry with

paper towels. Peel skin from lemons and limes to make rose garnishes.

Reserve in refrigerator. Squeeze enough juice from the lemons and limes to

equal 2 tablespoons each. Cut the remaining lemons and limes in half and

place in the turkey cavity. Sprinkle salt in the cavity.

In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.

Gently loosen skin from the turkey breast without totally detaching the skin and

carefully place 1 tablespoon each fresh sage and marjoram under the skin.

Replace the skin. Fold neck skin and fasten to the back with 1 or 2

skewers. Fold the wings under the back of the turkey. Return legs to

tucked position. Place turkey, breast side up, on a rack in a large

shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt,

pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat

thermometer into the thickest part of the thigh, being careful that the

pointed end of the thermometer does not touch the bone. Roast the turkey

in a preheated 325 degree F. oven about 3-3/4 hours.

During the last hour of roasting time, baste with the pan drippings. During

the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil

to prevent excessive browning. Continue to roast until the thermometer

registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.

 Remove turkey from the oven and allow it to rest for 15-20 minutes before

carving. Place on a warm large platter and garnish the platter with the

remaining fresh herbs and lemon and lime roses.

Prepare lemon and lime roses as follows: with a small sharp knife or

vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting

into the white pith. Roll tightly, skin inside out, and secure with toothpicks.

Reserve in a bowl filled with ice water until time for service.

12 pounds whole turkey

2 cups water

3 tablespoons chicken bouillon powder

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon poultry seasoning

1/2 teaspoon chopped parsley

1 teaspoon paprika

Prepare an outdoor grill for indirect medium heat, and lightly oil grate.

Rinse turkey, and pat dry. Place turkey breast side down on the prepared

grill. Sear turkey on both sides until skin is golden to dark brown. In a

large roasting pan, mix together the water, bouillon powder, garlic powder,

onion powder, poultry seasoning, parsley, and paprika. Place turkey breast

side down in the roasting pan. Scoop the pan mixture over the turkey. Cover

tightly with foil and place on grill. Grill 3 to 4 hours, until the

internal temperature of the thigh reaches 180F. Remove turkey from grill

and let stand 15 minutes before carving.

3 gallons peanut oil for frying, or as needed

1 (12 pound) whole turkey, neck and giblets removed

1/4 cup Creole seasoning

1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F.

Be sure to leave room for the turkey, or the oil will spill

over. Layer a large platter with food-safe paper bags. Rinse turkey, and

thoroughly pat dry with paper towels. Rub Creole seasoning over turkey

inside and out. Make sure the hole at the neck is open at least 2 inches so

the oil can flow freely through the bird. Place the whole onion and turkey

in drain basket. The turkey should be placed in basket neck end first.

Slowly lower basket into hot oil to completely cover turkey. Maintain the

temperature of the oil at 350 degrees F, and cook turkey for

3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from

oil, and drain turkey. Insert a meat thermometer into the thickest part of

the thigh; the internal temperature must be 180 degrees F.

Finish draining turkey on the prepared platter.

1 (12 pound) whole turkey, neck and giblets removed

1/2 cup butter, cubed

2 apples, cored and halved

1 tablespoon garlic powder

salt and pepper to taste

2/3 (750 milliliter) bottle champagne

Preheat oven to 350F. Rinse turkey, and pat dry. Gently loosen turkey

breast skin, and insert pieces of butter between the skin and breast.

Place apples inside the turkey’s cavity. Sprinkle with garlic powder,

salt, and pepper. Place turkey in a roasting bag, and pour champagne

over the inside and outside of the bird. Close bag, and place turkey in

a roasting pan. Bake turkey 3 to 3 1/2 hours in the preheated oven, or

until the internal temperature is 180 degrees F (85 degrees C) when

measured in the meatiest part of the thigh. Remove turkey from bag, and let

stand for at least 20 minutes before carving.

1 Package Neck, heart, gizzard from turkey giblets

1 Medium carrot thickly sliced

1 Medium onion thickly sliced

1 Medium celery rib thickly sliced

1/2 Teaspoon salt

1 turkey liver

3 Tablespoons fat from poultry drippings

3 Tablespoons all-purpose flour

1/2 Teaspoon salt

pepper to taste

In a 3-quart saucepan, over high heat, place neck, heart, gizzard,

vegetables, and salt in enough water to cover. Heat to boiling. Reduce

heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes

longer. Strain broth into a large bowl; cover and reserve broth in the

refrigerator.

To make the gravy, remove the cooked turkey and roasting rack from

the roasting pan. Pour poultry drippings through a sieve into a

4-cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir

until the crusty brown bits are loosened; pour the deglazed liquid/broth

into the 4-cup measure. Let the mixture stand a few minutes, until the fat

rises to the top. Over medium heat, spoon 3 tablespoons fat from the

poultry drippings into a 2-quart saucepan. Whisk flour and salt into the

heated fat and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains on top of the poultry

drippings. Add remaining broth and enough water to the poultry drippings

to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth

mixture. Pull cooked meat from the neck and discard bones. Coarsely

chop the neck meat and cooked giblets and stir into gravy. Season with

salt and pepper. Cook and stir until gravy simmers and is slightly thick.

1/4 Cup cornstarch

1/4 Cup water

4 Cups turkey broth and defatted pan juices

Salt and pepper

In a large saucepan, over medium heat, bring turkey broth and pan juices

to a boil. Meanwhile, blend until smooth the cornstarch and water.

Whisking constantly, slowly add the cornstarch mixture and continue

stirring until the gravy is thickened. Season to taste with salt and

pepper.

Note: To defat pan juices, pour poultry drippings into a glass measuring cup

and refrigerate until the fat solidifies. Remove the fat layer and discard.

1 (10 1/2 oz.) can condensed chicken broth

1/4 C. lemon juice

Grated peel of 1 lemon

1 can whole cranberry jelly

Salt and pepper to taste

After turkey has been removed from pan, skim off as much fat as possible from

drippings (an ice cube passed through the drippings will help to congeal the fat,

facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon

juice and lemon peel. Cook over medium heat until bubbly hot. Add cranberry jelly

to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper

to taste. This will not be a thick gravy, but it may be thickened slightly, if desired.

Pour into a warmed gravy boat to serve with turkey and dressing.

1 Package Neck, heart, gizzard from turkey giblets

1 Medium carrot thickly sliced

1 Medium onion thickly sliced

1 Medium celery rib thickly sliced

1/2 Teaspoon salt

1 turkey liver

3 Tablespoons fat from poultry drippings

3 Tablespoons all-purpose flour

1/2 Teaspoon salt

In a 3-quart saucepan, over high heat, place neck, heart, gizzard,

vegetables, and salt in enough water to cover. Heat to boiling. Reduce

heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes

longer. Strain both into a large bowl; cover and reserve broth in the

refrigerator.

To make gravy, remove the cooked turkey and roasting rack

from the roasting pan. Pour poultry drippings through a sieve into a 4-cup

measuring cup. Add 1 cup giblet broth to the roasting pan and stir until

the crusty brown bits are loosened; pour the deglazed liquid/broth into the

4-cup measure. Let the mixture stand a few minutes, until the fat rises to

the top. Over medium heat, spoon 3 tablespoons fat from the poultry

drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat

and continue to cook and stir until the flour turns golden.

Meanwhile, skim and discard any fat that remains on top of the poultry

drippings. Add remaining broth and enough water to the poultry drippings

to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth

mixture. Cook and stir, until gravy boils and is slighty thick.