I have been trying to find a good turkey recipe for years, and over the past two years have tried several that had the potential, but still just not quite to our liking. This year (2012) I took some very basic ideas for seasoning a Turkey and keeping it moist and created the following recipe. At our Family gathering, this ended up a major hit with absolutely no turkey leftovers! I was actually not so happy about that since it really was the tastiest, moistest turkey I have ever made!
fresh turkey, spotchcocked (butterflied)
extra virgin olive oil
salt and pepper
crushed red pepper
orange (can be the one used for zest) cut into pieces
apple (i used a gala) cut into pieces
celery stalks cut into pieces abot 3 inches long
carrots cut into 3 inch pieces
sweet onion cut into eight pieces
1In a small bowl, mix Olive oil, salt, pepper, sage, crushed red pepper, and orange zest. set to the side to allow flavors to blend.
2Wash turkey that has been spotchcocked (I had the grocery butcher do this for me, and they also gave me the backbone removed with some meat on it to use for soup later) with water and pat dry. Place on a cutting board and remove any fat tags from the ends with kitchen shears.
4Take oil mixture and rub into both inside and outside sides of the turkey and also under the skin of the breast meat. Generously apply to all areas. Then flatten out the turkey and put it skin side up on top of the fruit and vegetables on the turkey roasting rack inside the turkey pan.
5Place in a oven that is preheated to 350 degrees. Bake uncovered for entire time. Bake for 45 minutes and rotate pan, then bake another 45 minutes and rotate again. Bake a final 30 minutes or until internal temperature reaches 180 degrees in the deepest part of the thigh without touching the bone. Also juice should not be pink.