Texas turkey

Yield: 1 servings

Measure Ingredient
1 \N Turkey; (12 to 14lb)
\N \N Vegetable oil
2 tablespoons Butter
2 tablespoons Chili powder
2 tablespoons Chopped cilantro
5 cups Chicken broth
1 large Chopped onion
1 cup Chopped celery
2 \N Carrots; chopped

Remove neck and giblets from turkey. Wash turkey and pat dry. Rub a very light coating of vegetable oil over turkey and place on rack in large roasting pan. Combine butter, chili powder and cilantro. Rub chili butter over turkey. Tie legs together to hold shape. Pour 2 and ½ cups of the broth around turkey in roasting pan. Add onion, celery and carrots. Roast turkey at 350 degrees for 1 hour, basting occasionally with pan juices. Add remaining 2½ cups of broth. Cover turkey loosely with foil. Roast until meat thermometer inserted in thickest part of thigh registers 180 degrees, basting occasionally, about 3 hours.

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