Yield: Approximately 8 Servings
12 pound fresh turkey
Salt and black pepper to sprinkle
Ground coriander to sprinkle
2 cloves garlic, peeled
2 ribs celery, chopped
1 large onion, chopped
1 small apple, chopped
1 orange, cut into quarters
Sweet Hungarian paprika
1/4 cup olive oil
4 tablespoons melted butter
||Wash the turkey well inside and out.
||Sprinkle the turkey cavity with salt, pepper, and coriander. Insert the garlic. Stuff the cavity with the celery, onion, apple and orange.
||Sprinkle salt and pepper over the outside of the turkey and underneath the legs and wings. Sprinkle with the coriander.
||Combine the olive oil with the melted butter and brush the outside of the turkey. Sprinkle with paprika. Rub it into the oil with your fingers or brush it in to create a reddish cast. Cover tightly and refrigerate overnight.
||Preheat oven to 425*F.
||Set a rack into a roasting pan. (If you do not own a poultry holder, use a rack from a toaster oven) Rub the rack with oil. Place the turkey on its side on the rack and roast, uncovered, 30 minutes. Turn it over to its other side and roast another 30 minutes.
||Reduce temperature to 300*F. Pour one cup hot water into the bottom of the roaster. Turn the turkey on its back (Breast facing up). Roast approximately three hours longer. The turkey is done when the leg moves easily in its joint and the juice runs clear when a knife is inserted into the leg joint. The most accurate way to know it is cooked through is to insert a meat thermometer into the thickest part of the thigh muscle. When it registers 180*F., the turkey is done.
||Remove the turkey from the oven and allow it to rest 20 minutes, covered lightly with aluminum foil. Remove the garlic, celery, onion, apple and orange from the cavity. Carve in the kitchen or at the table.
|Note: 10-16 pound turkey should roast 15 minutes per pound. Larger birds should roast 12 minutes per pound, although it must be stated that it is unusual for the Osceola turkey to exceed 12 pounds in weight. Allow longer for a turkey cooked at the icy stage of defrosting. Fresh turkey cooks faster than that which has been frozen. Check periodically.