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Safia's Turkey Recipe




Ingredients:
1 15 pound Turkey, I like to buy the ones that have a self
timer in them
2 large White Onions, grated or chopped finely in a food
processor
1⁄4 cup Salt
1⁄4 cup Pepper
1⁄4 cup Extra-Virgin Olive Oil Or Vegetable Oil
6 medium Potatoes, peeled and cut into large chunks (do
not do this until 2 hours before the turkey is done)
1 large Foil Tray With Metal Handles
1 package Reynold's Foil Paper
1 Turkey Baster

Directions:
1. Defrost the turkey by placing it in the refridgerator two nights before you have to cook it.
2. On the second day, remove turkey from packaging (I like to do this in the sink so that the
mess is contained). Remove the neck and giblets from the front and rear of the turkey. This is
usually in a bag stuffed inside the turkey.
3. Use lemon or vinegar with running water to clean the turkey inside and out thoroughly. Wash
at least 2 or 3 times to make sure it's cleaned well.
4. Place the cleaned turkey in the foil tray.
5. Cut onions in half and chop them finely in the food processor. This should look like grated
onions.
6. In a bowl, mix together the chopped onions, salt, pepper, and extra virgin olive oil by hand.
This will feel like a paste when mixed together.
7. Use this paste to rub down the entire turkey. Rub the paste all over the outside and
through the inside of the turkey. I like to also go underneath the skin of the breast with my
hand and put some of the paste in there.
8. Completely cover the turkey with foil. Buy the Reynold's foil! It is the strongest and won't
rip throughout the six hours of basting the turkey.
9. Place the turkey in the oven at 450 degrees for the first 2 hours.
10. Begin basting the turkey every hour after that.
11. In the last two hours, place rice stuffing into the center of the turkey to allow it to cook
thoroughly.
12. Also during the last two hours, cut potatoes into large chunks and place in the broth
surrounding the turkey. By the time the turkey is done, the potatoes will also be ready.
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