Rosemary Olive Oil Turkey Marinade
For a 13-lb turkey, you'll need:
1/2 cup olive oil
1/2 cup fresh rosemary leaves, chopped
Pull rosemary leaves off the stems and roughly chop.
Add the leaves into the olive oil and stir to mix evenly.
Then rub the mixture all over the outside and inside of the turkey, making sure to stuff the leaves in between the layers of skin and meat.
Bake as normal, 425 degrees breast-side down for half an hour to 45 minutes until that side is golden. Flip and bake breast-side up at 350 degrees for three or four hours until the turkey is done.
I've noticed a bunch of searches in the past few days for turkey and brining recipes. To make it easy on you, here are the links to Thanksgivings past. The side dishes recipes are linked in the posts.
Last year's Thanksgiving dinner with an Asian fusion twist.
A more traditional Thanksgiving dinner in 2007.
And for loners who don't have a place to go, my review of frozen turkey dinners.
I just rubbed salt all over the turkey for the Salt Rub and Butter Turkey Dry Brine. I'll be making mashed potatoes and stuffing (We like Stove Top.). And you'll just have to check back to see what other dishes I'm making this year.
Today, one of my students wrote in an essay about being thankful, "If I get a turkey for Thanksgiving, I will be thankful. If I get a giant steak or ribs for Thanksgiving, I will be even more thankful and happy because I take my meat very seriously, especially steak and ribs." Bwahaha!
Happy cooking everyone!
My other turkey marinade:
Butter, Maple, Orange Juice Turkey Marinade
My turkey brining recipes:
Apple Juice and Red Wine Turkey Brine
Orange Juice Brown Sugar Turkey Brine
Salt Rub and Butter Turkey Dry Brine
1 year ago today, Lasagna with Meat Sauce.
2 years ago today, jungle red hibiscus flowers.
3 years ago today, little red houses and apple trees.