Two Hour Turkey

Name: Two Hour Turkey
Ingredients: 10 to 12 lb. turkey; 1 Tbsp. oil; 1 tsp. lemon pepper; 2 tsp. salt; 1 medium onion; parsley stems; 1 tsp. rosemary; 1 carrot, sliced; 1 stalk celery, sliced; 1 large onion, sliced; 1 tsp. rosemary; 1 (13 oz.) can consomm; 1/2 c. tomato juice

13 ingredients

1 steps

Ingredients

10 to 12 lb. turkey
1 Tbsp. oil
1 tsp. lemon pepper
2 tsp. salt
1 medium onion
parsley stems
1 tsp. rosemary
1 carrot, sliced
1 stalk celery, sliced
1 large onion, sliced
1 tsp. rosemary
1 (13 oz.) can consomm
1/2 c. tomato juice

Directions

1

Line baking pan with foil. Spray with Pam or grease with oil. Sprinkle salt and lemon pepper in cavity and under neck skin. Put onion under neck skin; fold wings under back and pull neck skin under wings. (Do not put salt on top; it won't brown evenly.) Put a handful of parsley stems and 1 teaspoon of rosemary in cavity. Tie legs together loosely. Put all ingredients (including giblets) around turkey, carrot, celery, 1 large onion, and 1 teaspoon rosemary. Heat the consomm and tomato juice and pour around turkey. Cover turkey with single foil. Do not let top foil touch turkey. Bake at 425° for 1 hour on lowest rack; remove and slit top of foil. Open foil and push to side. Bake for 1 hour, uncovered, at 400°. Do not baste.