CityView Magazine

28 | November/December 2018 F O O D Five-Star Holiday Recipes BY CATHERINE PRITCHARD Sometimes a recipe grabs your imagina- tion because it just seems like it should be good. Maybe it has tasty-sounding ingredients. Maybe the picture with it is pretty. Maybe its name sounds appetiz- ing. But if you're cooking a special meal for the holidays, it's good to know that the recipes you're using have been tried and found true, over and over again. Be- low, you'll find holiday recipes that have 5-star ratings. If you try one, let us know what rating you'd give. Juicy Holiday Turkey is recipe on AllRecipes.com has been rated 639 times – and 581 of those are five-star ratings. Another 31 are four-star. So we're guessing it really is pretty darn good. Ingredients • 2 T. dried parsley • 2 T. ground dried rosemary • 2 T. rubbed dried sage • 2 T. dried thyme leaves • 1 T. lemon pepper • 1 T. salt • 1 (15-pound) whole turkey, neck and giblets removed • 2 stalks celery, chopped • 1 orange, cut into wedges • 1 onion, chopped • 1 carrot, chopped • 1 (14.5-ounce) can chicken broth • 1 (750 milliliter) bottle champagne Directions • Preheat oven to 350 degrees. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey. • Stir together the parsley, rosemary, sage, thyme, lemon pepper and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired and place the turkey in the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey and seal. Try to keep the foil from touching the skin of the turkey breast or legs. • Bake turkey in preheated oven for 2½-3 hours until no longer pink at the bone and juices run clear. Uncover turkey and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant- read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees. Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing. Tips from reviewers: You can substitute ginger ale for the champagne. A cooking bag will make cleanup a breeze. Brining the turkey ahead of time will add even more flavor.

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