OVERNIGHT TURKEY

I mentioned in my newsletter that this year we cooked our Thanksgiving turkey overnight. Many asked for the recipe. Well, here it is. Try it - it’s really great!

Turkey

Salt and pepper

Paprika

Garlic powder

A lot of garlic

2 onions

Lots of fresh herbs (I use marjoram, rosemary, thyme, oregano and parsley)

Celery

Parsnips

Heavy duty aluminum foil

Preheat the oven to 400F.

Wash the turkey and pat dry. Season inside and outside and place on a rack in a roasting pan. Place all other ingredients under the roasting pan rack and add enough water to come to ½" below the top of the rack. Add turkey neck and gizzards.

Roast turkey for 30 minutes. Then baste turkey and lower heat to 250F. Cover the pan completely by making a tent out of heavy duty aluminum foil and seal well to ensure that all moisture remains in the pan. Go to sleep.

The turkey will be ready for you the next morning. We cooked it for 10 hours and it was perfect.

Leave the turkey in the pan to cool. Use the roasting pan liquids to make your gravy - they are delicious.

Enjoy!