Classy and EASY!
Preheat oven to 425°F with rack in lowest position. Pat turkey dry inside and out with paper towels. Halve 1 onion; place it and 2 orange halves inside turkey cavity. Tuck the wings under the body. If desired, tie drumsticks together using kitchen string.
Cut remaining 2 onions into wedges. Place onion wedges, carrots, and celery in a metal roasting pan fitted with a wire rack. Transfer turkey to rack. Combine salt and pepper in a small bowl. Drizzle turkey skin with oil or butter; spread evenly over skin. Gently loosen skin on breast and thighs; rub salt and pepper mixture evenly under and over skin.
Roast the turkey until lightly browned, about 30 to 45 minutes. Add 1 cup water to roasting pan. Reduce oven temperature to 350°F.
Continue to roast the turkey until a thermometer inserted in a thigh reads 170°F, about 40 minutes to 1 hour. (Tent with foil if the turkey browns too quickly.)
Let the turkey rest; carve and garnish.
Transfer turkey to a large carving board. (If making gravy, reserve juices in roasting pan.) Let the turkey rest for 30 to 60 minutes before carving. Garnish with herbs and remaining orange halves.
Christmas time is here!
INGREDIENTS:
INSTRUCTIONS
Shake together the Ginger Liqueur, Tuaca, Kahlua, honey and whipping cream in cocktail shaker. Add ice cubes, cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into chilled martini glass.
Dare to be DIFFERENT!