Turkey In Clay Cooker

  1. Step 1
  2. Soak your clay pot in warm, not hot, water for approximately 20 minutes.
  3. Step 2
  4. Rinse the turkey in running water and pat it dry with paper towels.
  5. Step 3
  6. Combine the olive oil, dried thyme and rosemary in a small bowl and set aside.
  7. Step 4
  8. Rub the exterior of turkey with one-half of the oil and herb blend. Sprinkle it with salt and pepper to taste.
  9. Step 5
  10. Tuck the fresh rosemary, garlic cloves and halved lemon into the cavity, and place the bird into the clay pot.
  11. Step 6
  12. Cover the pot with the lid and place in a cold oven. Set the temperature to 400 degrees F.
  13. Step 7
  14. Bake the turkey for between three and four hours, or about 15 minutes per pound.
  15. Step 8
  16. Remove the turkey from the oven and place it on a trivet or heat-resistant pad. Baste the skin with the remaining herbed olive oil and return to the oven without the lid.
  17. Step 9
  18. Increase the oven temperature to 425 degrees F and bake for an additional 30 minutes, or until the skin is nicely browned and the interior temperature reads 165 degrees F.
  19. Step 10
  20. Arrange the turkey on a serving platter and garnish with the fresh cilantro.
  21. Tips and Warnings
  22. A heated clay pot will crack if placed on a cold surface. Always use a trivet or heat resistant pad to allow the pot to cool. Avoid using soap or detergents to clean your clay pot. Use water, baking soda and a soft brush to remove any baked-on foods from your clay pot. Store your clean clay pot separate from the lid, to avoid creating a seal that might encourage bacterial growth.

turkey, extra virgin olive oil, thyme, marjoram, kosher salt, freshly ground cracked pepper, rosemary, lemon, garlic, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/turkey-in-clay-cooker-51445401 (may not work)

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