Marinated Turkey

27 Nov

Another old recipe tried and true.  This came from Parents magazine that I received a years subscription when I had Mariya over 24 years ago.  I made this for our thanksgiving dinner that year and have been doing it ever since.  The turkey will be so moist and flavorful and succulent however, the bird is not a thing of beauty.  The turkey cannot be stuffed either so I do a stuffing on the side.  I cook this in a turkey bag breast side down so make sure this is in a very large pan because there will be so much liquid and the breast is just sitting in this baking for several hours to create the most delicious turkey ever!

Adapted from Parent’s magazine

Marinated Turkey

  • 4 carrots, cut into chunks
  • 2 large onions, cut into chunks
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 12-15 lb turkey
  • 1 cup chardonnay wine or cooking sherry

Place carrots and onions in the work bowl of a food processor fitted with a steel blade.  Process until finely chopped.

Place chopped vegetables into a large bowl.  Stir in flour, oil, garlic powder and pepper.  The mixture should be pasty, if not, add a little more flour.

Coat the turkey inside and out with the mixture.  Set the turkey on a tray and cover lightly with foil or place into a turkey bag.  Place in the refrigerator for at least 2 hours up to 24 hours.

Roast following directions from the turkey, basting frequently with wine or sherry, then with the pan juices as they accumulate.

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