Poultry Pavochon Thanksgiving Turkey Recipe 455

Steps:

• ise and clean turkey, removing neck & gizzards, pat dry. Combine all seasoning ingredients in a food processor, pulse until garlic is minced and well combined. Using your fingers and a rubber spatula gently separate the skin from the breast, legs and thighs of the turkey. Rub the seasoning under the skin and in the cavity of the turkey. Drizzle the skin of the turkey with olive oil and rub it all over. Tuck the wings back behind the bird. Cut a small slit into each side of the excess skin at the front of the turkey's cavity. Tuck the legs crossed through the slits. Place turkey in roasting pan, cover with plastic wrap and refrigerate overnight. Pre-heat oven to 325 degrees. Remove turkey from the refrigerator and flip the turkey breast side down. Use the onion halves to stabilize the turkey. Pour beer into the roasting pan and cover tightly with heavy duty aluminum foil. Roast in the oven until the temperature taken at the thigh reads 165 degrees (refer to chart below for appox. time), 30 minutes before it is done uncover, using two clean kitchen towels flip the turkey breast side up, drizzle breast with olive oil and return to oven.. When done remove the turkey from the oven and let rest for 10-15 minutes.

Steps:

• The Day Before Cooking:.
• Sprinkle your turkey with Adobo, inside and out and all around.
• Mix together the crushed garlic, pepper, and oregano and rub all over the turkey, so it will acquire a really good taste. Place the turkey in the refrigerator until cooking. DO NOT stuff the turkey yet.
• The day you are going to cook the turkey: Start by turning the oven on to 325º.
• If using stuffing, stuff the turkey (not the mouth) with your stuffing.
• Place the turkey on a foil lined baking dish.
• Coat the turkey with vegetable oil or if you prefer, it can be butter.
• Cover the whole turkey with aluminum foil and put it in the heated oven.
• Baste the turkey from to time with the juices in the pan.
• Cook the turkey as follows: If your turkey is 4 to 6 pounds, cook for about 3 to 3 ¾ hours. If your turkey is 6 to 8 pounds, cook for about 3 ¾ to 4 ½ hours. If your turkey is 8 to 12 pounds, cook for about 4 to 5 hours. These times are approximately because everyone has a different picky oven, and I know how picky they can be. Check the turkey to see if it's done according to the time table. It might need a little more time, so leave it 15 minutes more if you think it is not done. Extras
• When you are thawing the turkey in the refrigerator, place it in the warmer part of the refrigerator. To thaw it even faster, submerge the whole turkey with wrapping under cold water. DO NOT take the wrapping off. You want to retain the flavor. A big turkey will take approximately 2 days to thaw out in the refrigerator.