Cranberry Apple Roast Turkey

By á-7798

My recipe for the best turkey you will ever eat.

Ingredients

• You will also need:
• One whole thawed turkey
• One container olive oil
• Dried basil
• Dried rosemary
• Dried poultry seasoning
• Dried parsley
• one large apple (two if your turkey is over 20 pounds)
• one cup whole fresh cranberries (not dried)
• 1/2 cup sugar
• cinnamon
• a cheese cloth
• a digital in-oven probe thermometer
• optional injector for basting.
• Plastic oven roasting bag.
• A roasting pan with a rack in the bottom.

Details

Servings 10
Preparation time 30mins

Preparation

Step 1

Preheat the oven to 350F.

Wash the turkey. Remove the innards. Pat dry with paper towels and set on a cutting board. Rub olive oil all over the bird, giving it a good massage. Dump on poultry seasoning, basil, parsley, and rosemary. Mix the seasonings into the oil, massaging and rubbing into the skin all over the bird. Do this generously, adding a little more oil as neccessary until the bird is thorougly coated.

Core and chop the apple(s). Add to a mixing bowl with cranberries, sugar, and cinnamon. Add optional nutmeg if you like. Put all of this mix into a cheesecloth and tie closed. Stuff it into the turkey cavity.

Sew up the turkey in your preferred manner. Place the turkey into the roasting bag following the bags directions and tie closed. The bag directions will instruct you to cut 6 small slits into the bag for ventilation. Use one of these slits to insert your probe thermometer into the breast right down to the rib bones. Then pull the probe out about one inch for an accurate reading.

Put the bird into the oven and roast in the bag until the thermometer reads 165F. During the roasting, use an injector to shoot melted butter into all parts of the turkey through the slits in the bag about 3 times over the course of roasting.

Once the bird reaches temperature, remove it from the oven and let rest at least one hour before carving. Remove the fruit in the cheese cloth and discard. Use the juices from the bag to baste the bird a few times while it rests. The juice also makes a fantastic gravy!