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Old Fashioned Perfect Roast Turkey


1 8-12 pound kosher turkey
1/2 cup light olive oil
1 tablespoon sweet paprika
1 tablespoon garlic powder
1/2 teaspoon celery powder
1/2 teaspoon sage or Bell's Seasoning or poultry seasoning
Coarse sea salt, fresh ground pepper
1 tablespoon sweet paprika
Juice of one lemon, and one orange
1/2 cup white wine
1 -2 cups chicken stock
1 rib of celery
2 carrots cut up
1/2 cup or half a bunch of parsley
1 head garlic, not peeled but clove broke up and scattered


Preheat oven to 400 F.

Into the turkey roasting pan, add the liquid stuff. Place turkey in pan and scatter bigger stuff around turkey (vegetables, sliced orange, etc.).

Drizzle olive oil all over the turkey and dust with seasonings.

Stuff turkey or if you are serving stuffing on side - squeeze a whole lemon into the turkey cavity and place it, along with an extra onion, in cavity.

Place turkey in oven, and reduce heat to 350 F. Roast turkey, basting with pan juice and re-applying paprika and garlic powder as needed (about every 30-45 minutes). The liberal use of these spices makes for a nice crisp skin.

For the last 45 minutes of roasting, stop basting and allow the skin to crisp further. Test turkey for doneness. Cover with foil if it is browning too fast. If it is ready, cover with foil, reduce heat to 225 degrees F. and wait until serving time to take it out of oven. Turkey should rest for 15 to 30 minutes before being carved.

I mix the pan juices (drained and clarified) with regular turkey gravy (mix them together) or serve as separate gravy.


Be it ever so humble, so simple, so flavorful and so, so good!Whole roasted garlic, slices of lemon, orange, fresh herbs and a bit of white wine all converge to make this the most exceptional kosher turkey ever. Another tip for this recipe is to pack it all in a poultry roasting bag - that makes for a moist turkey with even browning.