Featured Pinch Tips Video
- 12 lb
- 1 - 12 oz
- Bottled Beer, (Blue Moon)
- 1 c
- 1 large
- Yellow Onion
- 1 lb
- Baby Carrots
- 4 large
- Celery Stalks
- 2 Tbsp
- Butter (Smart Balance)
- 1 Tbsp
- Olive Oil, Extra Virgin
- 1 Tbsp
- Dried Rosemary
- Salt & Pepper to Taste
1Preheat oven to 325.
2Pull out turkey neck and organs. Rinse turkey inside and out, neck and organs. Place everything in roasting pan.
3Pour beer in and around turkey. Pout water around turkey.
4Cut 1/2 onion in large wedges the other 1/2 in smaller wedges. Place 3 large wedges inside of turkey. All other wedges large and small around turkey
5Place about a handfull if baby carrots inside turkey. Scatter all other carrots around turkey.
6Be sure to use all of celery including the leaves and inside stalks. Chop leaves and inside stalks. Place inside turkey. Chop rest of celery and place around turkey.
7Take 1 tablespoon of butter cut in half and spread under skin of turkey by breast. Take other tablespoon of butter and rub all over outside of turkey.
8Rub olive oil all over outside of turkey.
9Season turkey, inside and out, and the vegetables and beer broth around turkey with salt and pepper. Sprinkle rosemary all over turkey inside and out.
10Cover turkey with foil. Place in oven set at 325 and bake covered for about 3 hours. Uncover and roast for remaining time basting with juices often. Most directions say about 4 hours but count on it taking longer.
11When done, remove Turkey from oven, cover with foil and let rest for 20 minutes.
12Place turkey on platter, spoon vegetables around turkey and serve.