{"product_id":"turkey-recipe-2","title":"turkey recipe","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e15 lbs Bone-In Turkey\u003c\/li\u003e\n\u003cli\u003e4 tbsp Olive Oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dried Rosemary\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dried Thyme\u003c\/li\u003e\n\u003cli\u003e4 cloves Garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 large Yellow Onions, quartered\u003c\/li\u003e\n\u003cli\u003e6 Carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e6 Celery Stalks, chopped\u003c\/li\u003e\n\u003cli\u003e1 bottle (750ml) Dry Red Wine\u003c\/li\u003e\n\u003cli\u003e4 cups Chicken Broth\u003c\/li\u003e\n\u003cli\u003e1 tbsp Salt\u003c\/li\u003e\n\u003cli\u003e1 tsp Black Pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 325°F (160°C).\u003c\/li\u003e\n\u003cli\u003ePat the turkey dry with paper towels.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, combine olive oil, rosemary, thyme, and minced garlic.\u003c\/li\u003e\n\u003cli\u003eRub the herb mixture all over the turkey, including under the skin where possible.\u003c\/li\u003e\n\u003cli\u003ePlace the quartered onions, chopped carrots, and chopped celery in a large roasting pan.\u003c\/li\u003e\n\u003cli\u003ePour the red wine and chicken broth into the roasting pan.  Season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003ePlace the turkey on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003eCover the roasting pan with a tight-fitting lid or aluminum foil.\u003c\/li\u003e\n\u003cli\u003eRoast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).\u003c\/li\u003e\n\u003cli\u003eRemove the lid during the last 30-45 minutes of roasting to allow the skin to brown and crisp.\u003c\/li\u003e\n\u003cli\u003eLet the turkey rest for 15-20 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor best results, thaw the turkey completely in the refrigerator for 24-48 hours before roasting.\u003c\/li\u003e\n\u003cli\u003eBrining the turkey for 12-24 hours before roasting will result in a moister bird.\u003c\/li\u003e\n\u003cli\u003eTo check for doneness, insert a meat thermometer into the thickest part of the thigh, making sure not to touch the bone.\u003c\/li\u003e\n\u003cli\u003eUse a carving knife and a fork to carve the turkey.  Start by cutting through the cavity and then carve the meat into slices.\u003c\/li\u003e\n\u003cli\u003eLeftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days.  It freezes well for up to 2-3 months.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675756953697,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/turkey_recipe_957495d5-b3f9-4f6d-ba6f-1fc95be817a2.jpg?v=1771707858","url":"https:\/\/www.pantribot.com\/products\/turkey-recipe-2","provider":"PantriBot","version":"1.0","type":"link"}