A Moist Traditional Turkey...&
There's a Duck in the OVEN
This turkey is very moist.
My cooking secret makes all the meat moist and tender.
This turkey was cooked in our smoker. We love the flavor the smoker adds to the taste. I love having my oven is free for all of side dishes.
Rinse and prepare turkey. Oil the skin with garlic infused olive oil. Coat/sprinkle the outside (of the turkey) with Garlic pepper, Parmesan herbs, Worcestershire pepper and White pepper.
Place inside the empty cavity a FROZEN CUBE OF BUTTER!
Yep, that's my secret! It melts slowly and helps tenderize the meat, leaving a slight buttery taste.
*IF YOU WANT TO COLLECT THE JUICES FOR GRAVY, PLACE THE TURKEY IN A FOIL ROASTER.
*I don't care for breast meat, BUT I love to eat this white meat!
Next, place a quarter of an peeled onion in the cavity with the butter.
Add 3 cloves of garlic.
Fold and close the turkey opening. We used small wooden skewers.
Cook on medium or about 300 degrees for 3/12 to 4 hours. Temperature inside the meat should reach 160-165 degrees. Let rest for 20-30 minutes before carving.
Tastefully good, moist turkey and a happy tummy...
WHAT MORE COULD YOU WANT?
"See the duck recipe below"
Rinse and ready the duck. Do NOT oil. Duck has a lot of natural fat.
Baste the outside with a sauce of your choice. I used an apricot pepper sauce.
Sprinkle with garlic pepper, inside and out. s
Stuff the duck with 1/8 of an onion and a couple of garlic cloves.
Secure the duck with skewers as shown.
We cooked the duck in the smoker at 350 degrees for 2 1/2-3 hours. reaching 160 degrees for cooked meat temperature. Let rest for about 15-20 minutes before carving.
All Photo's belong to Pine Creek Style by NeeCee
Thanksgiving Dinner Served with Style...