Two Hour Turkey
- 10 to 12 lb. turkey
- 1 Tbsp. oil
- 1 tsp. lemon pepper
- 2 tsp. salt
- 1 medium onion
- parsley stems
- 1 tsp. rosemary
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 large onion, sliced
- 1 tsp. rosemary
- 1 (13 oz.) can consomm
- 1/2 c. tomato juice
- Line baking pan with foil. Spray with Pam or grease with oil. Sprinkle salt and lemon pepper in cavity and under neck skin. Put onion under neck skin; fold wings under back and pull neck skin under wings. (Do not put salt on top; it won't brown evenly.) Put a handful of parsley stems and 1 teaspoon of rosemary in cavity. Tie legs together loosely. Put all ingredients (including giblets) around turkey, carrot, celery, 1 large onion, and 1 teaspoon rosemary. Heat the consomm and tomato juice and pour around turkey. Cover turkey with single foil. Do not let top foil touch turkey. Bake at 425u0b0 for 1 hour on lowest rack; remove and slit top of foil. Open foil and push to side. Bake for 1 hour, uncovered, at 400u0b0. Do not baste.
turkey, oil, lemon pepper, salt, onion, parsley stems, rosemary, carrot, celery, onion, rosemary, consomm, tomato juice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=53453 (may not work)