Thursday, December 12 2013, 09:09 AM MST
As Aired on November 23, 2013
Recipe Courtesy of Chef Johnny from Harmon's
1 whole turkey 18 to 20 lbs.
1 oven bag
1 foil roasting pan
1 lemon (2 round slices 4 wedge)
1 orange (2 round slices 4 wedge)
1 grapefruit (2 round slices 4 wedge)
16 oz. stock ( chicken, turkey or vegetable) your choice
16 oz. apple juice
1 red onion (large dice)
4 celery stocks (large dice)
6 carrots (large dice)
1 leak (chopped)
4 garlic cloves (crushed)
C. vegetable oil
Salt and pepper to taste
Pre-heat oven to 450. Start by cutting the vegetables and place them into the oven bag. Place the oven bag into the roasting pan. Remove the gizzard and bag of organs. Fold the wings behind the back of the turkey. With a knife cut the skin and tendon around the drumstick. Tie the drumsticks together with butchers twine. Take a hand full or two of the cut vegetables and place in the cavity of the turkey. Place the turkey into the oven bag and squeeze the fruit wedges over the turkey. Add the stock and apple juice to the bag us the vegetable oil to cover the outside of the turkey then sprinkle the outside of the turkey with salt and pepper. Seal the bag with a zip tie. Cut a small hole in the top of the oven bag at the highest point of the turkey in order to aid in venting. Place the turkey in the oven on the bottom rack. Turn the heat from 450 to 325 allow the turkey to roast for 20 minutes per pound. Once the turkey has finished roasting remove from the oven and allow the turkey to rest for 8 minutes per pound.
Remove from the bag carve and serve.