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- Lemon Stuffed Turkey
-
- 1 (12-15 lb.) Turkey
- 2 cloves fresh garlic, minced
- 1 T. fresh thyme
- 1 T. fresh sage
- 1 T. fresh rosemary
- 2-3 whole lemons, washed
- salt
- pepper
- Directions
- Mix garlic and finely chopped seasonings in a small bowl. Liberally salt and pepper body and neck cavities of bird. Place 2/3 of the seasoning mixture inside the body and 1/3 of the mixture inside the neck cavity. Pierce the lemons 4 times with a fork and place the lemons in the body cavity. Salt and pepper the outside of the turkey. Roast in 325-degree oven with breast side down until internal temperature reaches 185 degrees when using a meat thermometer or about 5 hours.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Micro Farm Project
Phoenix, Arizona View details |
|
Together Farms LLC
Maricopa, Arizona, 85139 View details |
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Famous Lemon Chicken
to attain maximum heat preheat the broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until the skin is golden brown and juices run clear when the bird is pierced with a fork. Remove chicken from broiler, leaving the broiler on. Using a very sharp knife, cut each half into about 6 pieces. Leg, thigh, wing,3 small breast pieces. Place chicken on a baking sheet with sides, of a size that can fit into a broiler. Pour lemon sauce over the chicken and toss to coat well. If nessicary, divide sauce in half and do this in 2 batches. Return to the broiler and broil for 3 minutes. turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Makes 6 servings.
Whisk together juice, oil, vinegar, garlic, oregano, salt, and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
