Sunday, January 17, 2010

Italian Flair Turkey

This turkey is not your usual turkey! My husband's niece has been making this turkey for Thanksgiving for several years now. Since this side of the family is quite large, there are typically two turkeys made each Thanksgiving. Her turkey is always the preferred one (not to bash the other turkeys that have been served along side it, by any means) It is just that this turkey is always so moist and the flavor unique. When I pegged Eliza down to share her recipe, she said she wings it every time she makes it, based on what spices she has in her cupboard. So this can be changed to suit your herb tastes.
This is how I made it: Mix your mustard and spices and slather it over the turkey
Bake for 1 hour and pour spaghetti sauce over turkey. Baste at least once an hour, until turkey timer pops out.

Italian Flair Turkey
1 onion, flowered
1 C mustard
1 tsp thyme
1 tsp oregano
1 tsp seasoned salt
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp rosemary
1/2 tsp sage
2 (26 oz)cans Spaghetti sauce (I used Hunts garlic and herb)
1/2 spaghetti sauce can of water
Wash and pat turkey dry with paper towels. Insert onion into cavity. Combine mustard and all seasonings. Coat turkey all over with mustard paste. Bake uncovered at 325* for 1 hour.*** Pour spaghetti sauce all over turkey and add the water to the pan (this prevents it from drying out and makes basting easier). Cover and cook until turkey is done (this varies depending on the weight of your bird), basting at least every hour. The turkey takes a little longer to cook due to losing heat every time you open the oven door to baste. After turkey is done, remove from oven and tent with foil. Let rest for 20-30 minutes. Carve turkey and pour pan juices over the meat. (You will want to use your baster to get below the layer of grease in the bottom of your pan, or use a fat separator)*** I use a counter top roasting oven to free up my oven space. In my case I cooked it with the lid on the whole time, so I didn't need to worry about cover or uncover.

No comments: