(click links to order ingredients)
1 (10- to 12-pound) turkey
36 garlic cloves, peeled and cut in half
5 tablespoons Chef
Paul Prudhomme's Poultry Magic® or Meat
Magic ®
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, peeled and cut in half lengthwise
Remove, but do not discard, the large, fatty deposits found inside the flaps by the breast and tail cavities of the turkey.
Place a 10-inch skillet over high heat and render the turkey fat. Discard all but 1 tablespoon and return
this to the skillet. Add the garlic and ½ teaspoon of the Magic Seasoning Blends, and
sauté until the garlic just begins to turn brown and soft, about 2 to 3 minutes. Remove from the heat
and drain. Blot with paper towels to remove any fat that may still remain, and set aside to cool.
Preheat the oven to 225°.
Work your fingers between the breast meat and the skin to form pockets, and place the cooled sautéed garlic
evenly inside these pockets. Sprinkle 2 tablespoon of the Magic Seaoning Blends inside
the breast cavity, then place the vegetables inside the cavity. Position the carrots last because they're
the easiest to put in.
Sprinkle the remaining Magic Seasoning Blends evenly over the outside of the turkey.
Place the turkey in a large roasting pan and roast uncovered until tender and golden brown, about
6 to 6½ hours. To test for doneness, after about 6 hours, remove the turkey from the oven and
run a skewer into the thickest part of the thigh along the bone. Remove the skewer and press down
on the hole. If the liquid runs clear, the turkey is done. If not, place the turkey back into the
oven, and continue to check periodically until the liquid runs clear.
Copyright © by Paul Prudhomme
Per serving:Calories 302 / Protein 76g / Fat 10g / Carbohydrates 15g / 15% calories from fat
