| 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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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”