Fall-Off-the-Bone Turkey
Yes, you read that right! This recipe will give you a turkey so succulent and juicy the meat literally falls off the bone. Your children will gobble {ha!} it up without gravy or ketchup because it’s really that good!
You’ll need: a turkey, EVOO, salt, lemon juice, carrots, celery, an onion, rosemary and thyme
Prep time: 10-15 minutes
Cooking time: 4 hours, depending on the size of your bird
~ Pre-heat oven to 400
~ Remove fully-thawed turkey from packaging; then remove innards, neck, face, etc from the turkey cavity. Rinse with cool water and pat dry. Place in roasting pan. I got this succulent bird from Bowman Landes: free-range, grain-fed and HORMONE FREE!
~ Splash lemon juice into the empty turkey cavity. Toss in a little salt.
~ Chop the celery, carrots and onion; fill the center cavity with the veggies. Close the legs and position the bird breast-side up in the pan.
~ Drizzle the bird with enough EVOO to coat all the surfaces, then lightly sprinkle with salt, rosemary and thyme. Turn the bird over in the pan {breast-side down} and repeat. Put pan into oven. {The key to amazing turkey is to cook it breast-side down, against the pan – no rack. Yes, it looks a little backwards, but once you taste it you won’t care!}
COOKING INSTRUCTIONS, from Simply Recipes
For a 15lb turkey, start the cooking at 400 for the first 1/2 hour. Reduce the heat to 350 for the next 2 hours. Then reduce the heat again to 225 for the next hour and a half. PLEASE MAKE SURE YOU DOUBLE-CHECK THE COOKING INSTRUCTIONS ON YOUR TURKEY’S PACKAGING. If your turkey is smaller, the above instructions will over-cook it. If your turkey is larger, you’ll need to cook longer.