the other recipe sounds yummy... I have a personal old favorite.. but part of it doesn't work teh same anymore....
take sweet onions and slice thick (thi sis the part I'm not sure I can still eat) line the bottom of your roaster with them... if you don't have a rack, then layer them more where the bird will sit to hold it up. pour chicken broth in the bottom of the roaster to cover the first layer of onions, can be thinned with water to about 50%... the bird should sit higher then this. cover roaster if possible, if not- tent with foil for first part of cooking time, coat bird with garlic (roasted is yummy, if not powder), black pepper, and sprinkle either rosemary or sage on to taste (mom sometimes slides tons of sage leaves under the skin). put 1/2 onion and 1/2 lemon in cavity of bird, after removing lemon juice. put lemon juice over bird. roast bird (I forget cooking times for this- in my cookbooks, often on birds packaging) uncovering for last 40 minutes or so. Pour pan droippings over bird 3-4 times in cooking process, at least once when uncovered. lift bird out to rest on cutting board. pour liquid from pan into container, along with onions, and refrigerate/freeze to seperate fat. Skim off the fat (should solidify on top for the most part) and reheat to serve with bird- yummy gravy if thickened, and the onions are a great side dish...
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Re: 9lb Butterball Turkey
