I got tired of just sticking a turkey in the oven and so I watched several shows on food network and other cooking channels and then I came up with my own recipe and loved it. I'll tell you what I did and then you can use your imagination this Thanksgiving. Don't settle for the same old Turkey this year. I plan to switch mine up this year as well. Who knows what I will do this year but I will never have just plain old turkey again. My family raved. We had 30 people here and I made four turkeys last year and they just oohed and aahed over my turkeys. Just use your imagination and the sky is the limit to what you can do with a turkey.
a bundle of herbs. i like to use the poultry herb packet that you find at thist ime of the year. it has the flavors that you would have in the stuffing. if you cannot find this herb packet, make up your own using herbs such as rosemary, etc.
Wash and prepare your turkey as usual. Make sure you clean out the cavity well. First, take a pastry brush and brush the inside of the bird with EVOO liberally and also salt and pepper the inside as best you can. Then quarter your oranges, lemons, and onions, and smash and peel your garlic. Alternating oranges, lemons, onions and garlics, and bundles of herbs, stuff the cavity as full as you can. Make sure some of the herbs are sticking out to make it look pretty as i bakes. Then take your EVOO and liberally start massaging the turkey. (Make sure your hands are clean or if you have plastic throw away gloves this is ideal... it's very messy). Rub it in very well. Make sure to coat the legs very well so they don't burn. They are the parts that need it, although you will also want to foil them as well. After coating the turkey with oil, liberally salt with kosher salt and pepper. This will give it a crusty coating and it will taste so good. YUMMY. OK, this is not lowfat. But it is only one time a year or perhaps two. You might want it at Christmas too. it's just really that good. It's great tasting and keeps the flavors in. After you have massaged the bird, wash your hands, salt and pepper, then foil the ends of the legs and wings so they don't burn. Take that off at the very end so they can brown. (Probably the last 40 minutes). Set your oven as usual to what the bird calls for and get ready for an amazing turkey. (Be sure to set the Bird up on a rack so the juices can drain and whatever oranges and lemons and onions you have left over can be laid around the bird for cooking. You might think this doesn't make good gravy but oh yes it does. It just has a hint of citrus to it. We made our gravy with the drippings as usual. We made our dressing/stuffing in another pan with regular chicken broth. We had an amazing Thanksgiving. it was terrific with a totally different take and the turkey was so tender and just melt in your mouth amazing. Try your imagination this year. You might have different things you want to use for your stuffing.