Рецепт Christmas Turkey Idea!

by Nicole Sherman

   Happy Christmas Eve everyone! Who else is ready for Santa?   I must admit this was the best turkey we had ever had. I think the key is to start cooking the turkey with broth already in the roaster. It really helped to steam the turkey. Not only was it full of flavor but it was almost incredibly moist. I don’t think I have ever eaten a turkey so moist.   I will be honest you when I say I am not a big turkey fan, but this turkey was exceptional! I have never had one better!     Ingredients:   1 (18-20 pound) whole turkey  1/2 cup unsalted butter, softened  Salt and freshly ground black pepper to taste  1 1/2 quarts turkey or chicken stock  Directions:  Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey or chicken stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. Original Recipe Source