| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Barbara4 | 1 | servings | |
INGREDIENTS
| 1 | Turkey; (12 to 14lb) | |
| Vegetable oil | ||
| 2 | tb | Butter |
| 2 | tb | Chili powder |
| 2 | tb | Chopped cilantro |
| 5 | c | Chicken broth |
| 1 | lg | Chopped onion |
| 1 | c | Chopped celery |
| 2 | Carrots; chopped |
INSTRUCTIONS
Remove neck and giblets from turkey. Wash turkey and pat dry. Rub a very light coating of vegetable oil over turkey and place on rack in large roasting pan. Combine butter, chili powder and cilantro. Rub chili butter over turkey. Tie legs together to hold shape. Pour 2 and 1/2 cups of the broth around turkey in roasting pan. Add onion, celery and carrots. Roast turkey at 350 degrees for 1 hour, basting occasionally with pan juices. Add remaining 2 1/2 cups of broth. Cover turkey loosely with foil. Roast until meat thermometer inserted in thickest part of thigh registers 180 degrees, basting occasionally, about 3 hours. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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