Archive for the 'tips' Category

Thanksgiving Turkey Rosemary Seasoning

Rosemary Seasoning for Turkey

3/4 c. olive oil
3 Tbs. minced garlic
2 Tbs. chopped, fresh rosemary
1 Tbs. chopped, fresh basil
1 Tbs. Italian seasoning
1 tsp ground pepper
salt to taste

Combine all ingredients and set aside. Wash turkey, inside and out, pat dry. Remove any large fat deposits. Loosen skin from the breast. Spread generous amount of rosemary mixture under skin all over the turkey by sticking your hand all the way under but don’t break or tear the skin.

Roast turkey in a 325 degree preheated oven according to the chart below from Butterball.com:

Net Weight (lb.) Unstuffed (hrs.) Stuffed (hrs.)
4½ to 7 2 to 2½ 2¼ to 2¾
7 to 9 2½ to 3 2¾ to 3½
9 to 18 3 to 3½ 3¾ to 4½
18 to 22 3½ to 4 4½ to 5
22 to 24 4 to 4½ 5 to 5½
24 to 30 4½ to 5 5½ to 6¼

Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is 180 degrees. The thickest part of the breast should read 170 degrees and the center of the stuffing should be 165 degrees.

When done, let the turkey stand for 15 to 20 minutes before carving.

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Sugar to Splenda Conversion Table

Useful recipe resource.

1 C = 16 T = 48 tsp = 24 packets
3/4 C = 12 T = 36 tsp = 18 packets
1/2 C = 8 T = 24 tsp = 12 packets
1/3 C = 5.3T = 16 tsp = 8 packets
1/4 C = 4T = 12 tsp = 6 packets
1/8 C = 2T = 6 tsp = 3 packets
1T = 3 tsp = 1.5 packet


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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