Recipe

Cantacessi Roast Turkey Recipe

Add Step-by-Step Photos	Tinam / All my dishes 1 year, 4 months ago This recipe is The Family Wine Recipe La Louie XIV...Pride of Lake Elsinore 1945 - 2007...amazingly moist, juicy, absolutely mouthwatering! Prep:20m Cook:140m Servings:10	Tinam
	juicy succulent mouthwatering

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Ingredients

12 - 24 lb turkey

pint of sherry wine

olive oil

onions

garlic

celery

carrots

green peppers

parsley

salt and pepper

vinegar

water

flour

Directions

Preheat oven to 450F

Prepare turkey by rubbing with vinegar inside and out

Put turkey in pan on its back

Pour just enough oil or fat all over turkey to coat

Season the turkey with onions, garlic, celery, carrots, green peppers, parsley, salt and pepper. Add 1 cup of water in the bottom of pan.

Put turkey in oven 50 -60 minutes or until its brown

Take turkey out of oven, pour a pint of sherry wine over. Then turn the breast down and seal tightly with aluminum foil.

Put turkey back in over; bake at 375F for another hour and 15 minutes or more according to the turkey size. Be sure and check occasionally.

When ready, remove the turkey from pan. Slice the turkey and place the sliced turkey in its juices. Serve warm or when ready.

Delicious gravy can be made by simply straining the juice and adding flour.

This recipe is timed for turkey without stuffing.

Note: Weight of Bird / Roasting Times:.

12 - 14 lbs 2 - 2 1/2 hrs

14 - 18 lbs 2 1/4 - 2 3/4 hrs

18 - 24 lbs 2 3/4 - 3 1/2 hrs

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Comments

chefjeb 1 year, 4 months ago said:
If somebody didn't want a whole turkey you could do this with chicken. The sherry sounds good. But, I would add a bottle of good red wine, poured into glasses and sipped while cooking. OF course, that is a great addition to most recipes. Good post!

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