This recipe is from the series – Turkey/Chicken Leftovers Challenge
- One Turkey (the one I had was 12lbs)
- 2 Large Carrots
- 3 Stalks of Celery
- 5 Med potatoes halved – 3 red, 2 white
- 4 small Onions
- 5 cloves of garlic
- 1 Zucchini cut into large chunks
- 2 Lemons, pricked all over with a fork
- Olive oil
- salt, pepper, and a bit of thyme and patience
- Preheat oven to 475’f
- First, be sure your bird is fully defrosted. Rinse with cool water inside and out, then pat dry with a towel. Into cavity, throw 2 pinches of salt and one of pepper and thyme along with your lemons. Rub outside with 2 pinches of salt and one each of pepper and thyme. Tuck in the wing(s) and drum(s) or use butchers twine.
- Into roasting pan, lay out your veggies on the bottom to create a roasting rack. Drizzle with 1-2T of olive oil and season with salt and pepper. Place bird, breast side up, into pan atop of the veg. Drizzle with 1-2 T of olive oil. Put pan into oven and immediately turn down heat to 325’f.
4. Cooking times will vary depending on size of bird and your individual oven. Your best bet is a meat thermometer. You’re looking for an internal temperature of 165’f when places 2 inches into meat, not touching pan or bone. Check from 2 sites, both at the breast and thigh. Once desired temp has been reached, remove from oven, cover with foil and towels and let the bird hang out for 30 min before carving – this will keep it nice and juicy!
Optional – make gravy with the drippings from the bird with 1/2 c dry red wine and corn starch. Mine turned out really good! Wisk together drippings and wine over med/high while slowly one Tbsp of cornstarch dissolved into 3 Tbsp of cool water at a time until it has reached desired thickness.