cooking tips

Herb Rubbed Roast Turkey

1 – 15-20lb turkey giblets removed, washed in cold water inside and out and dried with paper towels

2 – tablespoons Old Bay seasoning

1 – teaspoon dried or minced fresh thyme

1 – teaspoon kosher salt

– teaspoon ground black pepper

1 – tablespoon olive oil

1 – medium yellow onion halved

4 – fresh sage leaves coarsely chopped

Carefully separate the skin from the breast using the tip of a sharp knife.

Combine the Old Bay, thyme, salt and pepper with the oil in a small bowl and wearing disposable

skin. Place the onion and sage leaves in the large cavity. Seasoning the turkey the day before cooking

Pre-heat the Multi-Function oven to 400° in the Fan Assist Mode.

Place the turkey on a rack in a shallow pan, leaving the legs to swing free. Because turkeys cook faster

in Convection this ensures that the heat can properly penetrate the coldest and thickest part between

the thigh and the body.

Slide the turkey into the oven on rack position 2 and cook for 20 minutes then change the mode to

Convection and reduce the temperature to 350° for the remainder of the cooking time.

Check the internal temperature to ensure it has reached 170° in the thickest part of the breast and

the thigh. Make sure the leg moves freely and the juices of the thigh run clear when pierced. Remove

e turkey from the oven and place on the counter to rest. During the resting time the internal

temperature will rise to 180°.

Roast Harvest Vegetable Medley

accompaniment to roasted turkey and is much easier to prepare than several individual vegetable dishes.

– 2 lb butternut squash, peeled & cubed

2 – sweet potatoes, peeled & cubed

1lb – Brussels sprouts, trimmed, blanched & quartered

6 – shiitake mushrooms, thinly sliced

– medium yellow onion, peeled & chopped

– cloves garlic coarsely chopped

– leaves fresh sage, sliced into thin strips

– teaspoon dried oregano

Olive oil, salt & pepper to taste

Combine all the ingredients and toss with enough oil so they are evenly coated. Spread the vegetables

onto a rimmed baking sheet and cook for 35-40 minutes in Convection 350°, until crisp tender.