Friday recipe (11/18/11) - Aimee Fortney's roasted turkey - WSMV News 4

Friday recipe (11/18/11) - Aimee Fortney's roasted Thanksgiving turkey, corn casserole

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Turkey is not only a delicious staple for Thanksgiving and Christmas, but it is a great meal to make, anytime of year!  In fact, if someone has been sick or had a surgery, I like to take them a "Thanksgiving" themed meal.  This is a great way to show your friends how much you love and appreciate them.  The secret to my moist turkeys - softened butter, white wine, lime juice and basting it every half hour.  

10 - 12 pound turkey
1 stick of butter, softened
1 teaspoon dried basil
1 teaspoon sazón completa
1 teaspoon seasoning salt
dash of cayenne
pinch of salt
pinch of pepper
freshly squeezed lime juice
1 lime, cut in half
1½ to 2 cups white wine

Remove neck and giblets from turkey.  Set turkey in roasting pan and pat dry with paper towels.  In a small bowl, stir butter to soften completely and add all seasonings and lime juice.  Stir together to make a paste.  Lift the skin from the turkey, and rub underneath the skin with the butter paste, as well as on top of the turkey.  Sprinkle a little bit of salt and pepper on top of the turkey.  Stuff limes inside turkey.  Pour white wine in the bottom of the roasting pan.  Place in a preheated 325 oven, and baste every 30 minutes.  After about two and a half hours, when turkey is golden brown in color, cover with aluminum foil.  (if it is not golden brown, do not cover with foil yet, wait until the color is there.)  Roast for a total of about 3 ½ hours.  Let turkey rest before carving, to keep it moist.

My Mom gave me this recipe years ago, and she received it from her friend, Kathryn Cady.  It is a favorite in our family and one of those, "gifts that keep on giving" types of recipes.  Michala would probably call and have me reported to the "food authorities," if I left this off of the menu for any holiday meal!  I usually leave the cheese out, but sometimes I add it; it is up to you!  Another great kick is to add a can of drained chopped, green chilies.  

2 cans cream style corn
1 small box ( 8 ½ ounce size) corn muffin mix
1 small container ( 8 ounce ) sour cream
2 eggs, beaten
¾ stick butter, melted
shredded cheese (optional)
1 can of chopped green chilies, drained (optional, add for heat, if desired)

Beat all ingredients together in a medium sized bowl.  Bake at 350 for 30 minutes.  Top with shredded cheese (if using) and continue cooking until the cheese melts.

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