Golden Roasted Turkey

from the kitchen of Chef Paul Prudhomme

Serves 10-12

ingredients
1 (10-12 pound) turkey
36 garlic cloves, peeled and cut in half
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic® OR
Chef Paul Prudhomme's Meat Magic® OR
Chef Paul Prudhomme's Vegetable Magic® OR
Chef Paul Prudhomme's Magic Seasoning Salt®
1 medium onion, peeled, quartered and separated
2 celery ribs, cut in half crosswise
½ large green bell pepper, cored, seeded and cut into 2-inch strips
2 large carrots, scrubbed and cut in half lengthwise
how to prepare

Remove and save the fatty deposits found inside the flaps by the breast and tail cavities of the turkey. 

In a 10-inch skillet, melt the turkey fat over high heat.  Discard all but 1 tablespoon fat and return this to the skillet.  Add garlic and ½ teaspoon Magic Seasoning Blend® , and sauté until the garlic just begins to turn brown and soft, about 3 minutes.  Drain and set aside. 

Work your fingers between the breast meat and the skin to form pockets, and place the colored sautéed garlic evenly inside these pockets.  Sprinkle 2 teaspoons of the Magic Seasoning Blend® inside the breast cavity, then place the vegetables inside the cavity.  Sprinkle the remaining Magic Seasoning Blend®  evenly over the outside of the turkey.  Place the turkey in a large roasting pan and roast uncovered until tender and golden brown, about 3 ½ - 4 ½ hours.  When the skin is light golden, about 2/3 done, shield the breast loosely with foil to prevent overcooking.  Check for doneness ½ hour before turkey is expected to be fully cooked.  Turkey is fully cooked when the thigh's internal temperature is 180°F.  The thickest part of the breast should read 170°F and the center of the stuffing should be at least 160°F. 

Let the turkey stand for 15-20 minutes before carving.