KHTS is bringing the community five classic Thanksgiving recipes in a special video feature series ending on Monday, Nov. 25.  See below for the full collection of recipes!

Part Five: Turkey

Total Time: 1 hr 50 min (Prep – 20 min, Cook – 1 ½ hrs)

Yields: 10 servings

Ingredients:

10 lb whole turkey

1 shallot

1 carrot

1 tablespoon flour

¼ cup butter

Salt and pepper, to taste

1 cup chicken broth

Directions:

Preheat oven to 350 degrees. Clean out inside of turkey, wash and pat dry.

Trim off ends of shallot, cut in half, and remove skin. Stuff the turkey cavity with shallot and carrot.

Add heaping tablespoon of flour to oven bag, shake bag to coat. Place turkey inside the bag in a large roasting pan.

Melt butter in a small bowl, add salt and pepper to taste; stir. Warm chicken broth in a separate bowl. Pour butter mixture and broth on top of turkey inside oven bag.

Insert meat thermometer into breast. Tie off bag and cut holes in the top to vent.

Cook until internal temperature reaches 165 degrees, about 1 ½ to 2 hours.

Remove from oven and baste using cooking juices (butter/broth mixture) before carving. For added flavor, drain cooking juices from oven bag into a serving dish and use as gravy.

See the full collection of recipes:

Classic Thanksgiving Recipes, Part One – Mashed Sweet Potatoes with Marshmallows

Classic Thanksgiving Recipes, Part Two – Pumpkin Pie

Classic Thanksgiving Recipes, Part Three – Cranberry Sauce

Classic Thanksgiving Recipes, Part Four – Stuffing

Classic Thanksgiving Recipes, Part Five – Turkey

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