It's my turn this year to make the turkey but i don't want it to be too dry and i wish there could be flavor in every bitemmmm i would also like to pair it wiht a good winesuggestions please
I love a big, oak-y Chardonnay with turkey Here is a recipe for a delicious marinated turkey and it is wonderfully moist Gloria's Best Ever Turkey 1 10-12 lbturkey, defrosted and ready to cook Marinade: 1/2 colive oil 1/2 cdijon mustard 1/4 csoy sauce The juice of 4 lemons Spike?, or MrsDash? salt-free seasoning to taste pepper to taste 1/2 cfresh parsley 1/2 cfresh oregano or 3 Tbspdried 1/4 csnipped chives 1/4 cfresh sage or 2 Tbspground 4 cloves garlic, crushed 1Place all the marinade ingredients in a blender jar and whoosh until smooth 2Put the turkey in a very large bowl or turkey roasterPour the marinade over and in the turkey 3Cover the turkey with plastic wrap and marinate in the refrigerater 24 hours, turning the turkey and basting with the marinade every few hours 4Drain the marinade from the turkey, place back in the roaster and tent with a square of aluminum foil 5Roast the turkey at 325 degrees, (unstuffed) about 15-20 minutes per pound, until golden and the juices run clear when poked in the thigh with a skewerIt should take about 2-1/2 to 3-1/2 hours, depending on the weight of the turkeyAnd please don't rely on that pop-up timer the turkey came withSometimes they refuse to pop upThe juices from this turkey make delicious gravy!
Well, you'll have to replace a lot of the gold plating if you're going for thatNow, if you plan on leaving the gold, you could have someone who specializes in guitars repaint it for youIt'll be more of a financial pain than anything.
