Sauce Goddess Recipes

Moist Roasted Turkey
-Jennifer Reynolds, Sauce Goddess Gourmet LLC


This recipe for Turkey is fool proof. Sauce Goddess Thanksgiving Roasting spice blend. Use this spice blend to season your turkey and for this dressing recipe.
2 Tbsp Sauce Goddess Original Super Chunk
2 Tbsp Dry Rosemary
2 Tbsp Dry Sage (rubbed)
Grind this up in a food processor, primarily to grind up the rosemary.

Preheat the oven to 350. Prep the bird by removing all the "parts" from the inside. Make sure the cavity is completely clear in both the neck area and body. 1) Sprinkle inside the bird with 1 tsp of the spice blend listed above. Carefully place rub under the skin of the breast and thigh area. This will give wonderful flavor once the bird begins to heat up.
2) Pour 1 cup of chicken stock into the roasting pan.
3) Place the turkey on the roasting rack, breast side down. This will not produce a beautiful bird. It will, however, be the MOST MOIST breast meat you have ever had.
4) Liberally butter the outside of the bird. Tent with foil and place in the oven.
5) Bake at 350 for 15 minutes per pound. So 1 hour for every 4 pounds. So a 20 pound turkey will take at least 5 hours. NOTE-Every oven is different, so the next step is to test the temperature of the bird BEFORE it gets overdone.
6) 1 hour before the turkey is done, check the temperature. Please your thermometer into the thigh but be careful not to hit the bone. The bone will give a false temp. If it's already at 165-170, it's done. If the temperature is less than 165, close that oven door and let it finish cooking.

Stuffing or not- I like putting sliced lemons or sprigs of fresh rosemary and thyme and smashed garlic cloves.