New Recipe: Herbal Rub Roast Turkey Dish

By: jamie
Herbal Rub Roast Turkey Dish - A great thanksgiving dish to make for you and your family

Ingredients:
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Instructions:
Preheat oven to 325.
Remove giblets and neck from turkey and reserve for broth.

Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.

Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.

Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.

Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.

Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.

Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

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More About jamie: Author is writter for sites such as Information Today
More food recipes at http://new-recipe.blogspot.com

Christmas Recipe

What would Christmas be like without the traditional mulled wine? The wonderful aromas wafting through the house during the holiday season have even sparked scented candles designed to conjure up our favorite smell! Every country has it's version of this holiday recipe - from the German Gluhwein to the Italian Vin Brulè.

Here is a great and tasty of how the Swedes have incorporated the enticing flavors of tropical spices. In glögg the liquids are steeped with various spices. What better way to keep spirits high when the sun disappears for months? A Christmas gathering with no glögg is unthinkable in Sweden, akin to a Superbowl party with no beer.

Mulled Wine or Glögg

* 5 whole white cardamom pods, cracked
* 2 whole cloves
* 1 1-inch piece of cinnamon stick
* 1 teaspoon dried orange peel
* 2 tablespoons brown sugar
* 1/3 cup Madeira or port
* 1 bottle good-quality red wine such as burgundy

Put all of the ingredients in a stainless steel pan and slowly heat. Do not boil. Strain and drink immediately. For a more intense flavor, let spices steep for several hours or overnight; strain and gently reheat.

Serve in a heat proof bowl, with mugs or glasses and a large ladel. Enjoy welcoming in Christmas with this traditional Swedish beverage!

For more great swedish recipes visit us at Worldwide Recipes & Cooking website. Also please visit http://new-recipe.blogspot.com/ for more recipe.