Month: November 2019

Whisk the eggs, salt and sugar until fluffy.

Add oil and milk and whisk more.

Add cornmeal, flour, baking powder and baking soda.

Mix just to combine.

Pour the batter in a 9” slightly greased baking pan.

Bake in a 400°F preheated oven for about 20 minutes or until a knife inserted in the cornbread comes out clean.

Let cool slightly, then slice.

Let the turkey thaw in the fridge for 24 hours.

Take the giblets out of the turkey and wash the turkey with cold water inside and out.

Rub the turkey inside and outside with lemon (1 lemon halved).

Rub the turkey with salt, pepper inside and outside.

Loosen up the skin of the turkey to make sort of pockets.

Mix the softened butter with garlic, ginger, turmeric and oregano. Put some of it under the skin and rub the rest generously on the outside of the turkey.

Stuff the inside with garlic cloves (use 1 head of garlic), halved lemon, thym, sage and rosemary sprigs.

Tie the legs together with kitchen twine.

Tuck the tips of the wings underneath the turkey (that prevents them from burning).

In a large baking pan, put the vegetables such as onion, 1 head of garlic, carrots, celery, bay leaves. That will be the bed for the turkey to lay on.

Season the vegetables with salt and pepper.

Place the prepared turkey on the vegetables, breast-side up.

Cover with aluminum paper.

Bake in a 350°F preheated oven for about 3 hours and half.

Every 1 hour, baste the turkey. Use a baster to suck the liquid in the pan and pour it on the turkey.

Cover the turkey again and let continue cooking.

In the last 1/2 hour of roasting, take out the aluminum paper, baste the turkey and let cook until it is golden brown. Use a meat thermometer in the thickest part of the turkey, if the internal temperature reaches 165 degrees Fahrenheit, then the turkey is done! My turkey came out with a timer, once the timer pops out, then the turkey is done.

Take the turkey out of the oven, cover with aluminum paper and let rest for at least 20 minutes before carving.