Jean made a 24 lbs turkey for the Gilmore Community Kitchen Potluck Party. She told us that she woke up at 4.30 am to roast the turkey as it takes 4 1/2 hours to roast such a big turkey. Jean, you are the best.
I know what you all must be thinking. It looked like the Roasted Turkey is all burnt right. But let me tell you, that is the best part. It is not the skin that is burnt but it’s the garlic. Oh yummy!
The turkey is flavourful and moist. Jean demonstrated how to roast the turkey in the kitchen but scale down to chicken for the time constraint.
- a whole chicken
- celery, diced
- onion, diced
- chopped garlic
- poultry blend herbs which consist of sage, rosemary and thyme or poultry seasonings
- salt and black pepper to taste
Preheat the oven to 350F.
|Saute the onion and celery with a little oil on medium heat.
|Butter some bun and sprinkle with anise seeds (just a touch) and poultry blend herbs or seasonings.
|Tear the buns into pieces and add to the sauteed onion and celery. Add some garlic and season with salt and pepper. Set aside to cool.
|Wash and dry the chicken. Squeeze some lemon juice into the cavity of the bird as to moisten it for spices and herbs to stick.Oil the pan. Place the chicken in the pan. Rub some oil on the chicken. Turn over and rub some oil on the other side. Also rub some garlic on the chicken and season with salt and pepper. Turn the chicken back (i.e. breast side up) and rub with garlic and season with salt and pepper.
Stuff the chicken with the stuffing.
Tie the legs and wings so that the chicken cooks evenly and the wings will not burn.
Sprinkle the chicken with poultry seasonings. Put a dollop of butter on the chicken.
Bake at a preheated 350F oven for 45 minutes and baste the chicken with its own juice every 20 minutes.
Bake until the thermometer inserted into the thickest part of the breast of thigh register 180F (because not to touch the bone). The time for the chicken to bake is approximately 20 minutes per pound.
|Left over chicken and turkey can be used for sandwiches while the carcass and bones are good for soup and porridge.
Jean, thank you for sharing.
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