In honor of our American tradition of Thanksgiving, here is my contribution to the plethora of poultry recipes.
This is an easy, flavorful way to prepare both turkey and chicken.
1-2 onions (peeled and quartered)
1 tsp. each rosemary, thyme, sage, parsley (fresh or dried and crushed)
1/4-1/3 cup olive oil (depending on the bird’s size)
1-2 ribs celery (cut in 3 in lengths) or 1/2 tsp. celery seed (crushed)
1 tsp. chopped fresh garlic
Preheat oven to 350 degrees. Clean bird and place in roasting pan. Place onion and celery in cavity.
In a small bowl mix herbs and garlic with olive oil and brush entire bird inside and out.
Roast uncovered for first 30 – 60 minutes, or until browned as desired. Cover and continue to roast a chicken until at least a total of 60 minutes or 165 degrees. For a turkey, plan on about a total of 3 hrs for a small (8lb.) and up to 5 hrs for a large (24lb.). Baste as desired with pan juices. As long as you hit that 165 degree mark – you are OK! Just remember, the more you check it, the more heat you lose – try to only open the oven once per hour. By all means, adjust your time covered and uncovered to your own tastes. Covered = more juicy. Uncovered = more browning.
A few of my personal tips::
LOVE my mortar and pestle for the dried herbs – crushing gives a wonderful aroma!
LOVE my antique roasters – I have never had a bad bird come out of one of them!
WINE – wine added to the cook always guarantees a pleasant roasting experience!
RELAX – cooking is fun when you relax and let the important people you live with pitch in and help. It doesn’t have to be pretty – it needs to TASTE DIVINE! (children and husbands and friends can ALL contribute – it will still turn out OK!)
As always, thanks so much for stopping by. I have so much to be thankful for, I hope your Thanksgiving day finds you happy, healthy, and thankful as well.