|
1.
Preparation for turkey:
Clean turkey and pat dry with kitchen paper towel. Take out
the package from inside the cavity and set aside. Rub turkey
with salt & pepper and brandy. Put it back into the fridge
until ready for baking. Marinate the turkey overnight.
Mix 3 table spoons each of salt and pepper together.
2. Vegetables for roasting
2 carrots, 2 small onions, 4 stalks of celery, 4 cloves of
garlic (crushed only, no need to chop!!!)
Chop all vegetables into small dice and place at the bottom
of the baking pan. Put about 2 cups of water into the pan or
enough to cover the vegetables.
3. Baking Process
Preheat oven to 450F for 15 mins. Once turkey is in, lower
temperature to 375F.
For the first 15 mins breast downwards, then turn the turkey
over and bake for 1.5 hrs.
During
the baking period use melted butter to brush on the surface
of the turkey (approximately
every ½ hour).
4. For sauce
Drain all veggies & juice into a saucepan. Mix the “turkey
sauce” (gravy) into the sauce pan, add red wine (approximate ¼ cup)
and cook over low heat until the mixture is a little thick.
Taste the sauce to see if you need to add more salt. Drain
the sauce into a bowl and serve with turkey.
|
