12 lb turkey *
1 medium onion
1 tsp dry thyme
1 tsp dry rosemary
1 tsp dry sage
1 salt and pepper
Directions
* 8-14 pound
Remove giblets and neck from turkey; set aside. Rinse and drain
turkey. Pat dry. Use a covered roasting pan that just fits the bird.
Cut onion in half and place inside turkey. Blend herbs and make a
paste with a little fat. Spread on outside of turkey and press into
skin. Tie legs together. Pour 1/2 inch water into pan and cover with
lid. Place pan in a 350 degree oven for 1 1/2 to 2 hours or til meat
thermometer registers 185. Uncover for last 10 minutes to brown if
desired. Remove from oven and let sit for 15 minutes before carving.
Drain liquid into a pot and return turkey to a warm oven til ready to
carve(after standing 15 minutes).
Servings: 8 servings
My Lazy Oven Turkey Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Recipes as a concept can be traced back into antiquity, in truth as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these old cook books were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into Roman times 25BC a man called Apicius assembled some documents which described recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times made use of a good variety of aromatic flavours, including some that we all recognise for example thyme, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including spices like basil and coriander. These new foods and tastes created an outbreak in books on cookery, many of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful families of Europe tried to serve up the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording the recipes of their peers. When we get to the twentieth century, recipe publications were increasing in popularity due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this My Lazy Oven Turkey recipe.
