Roslyn Wasserstrom's Turkey Marinade

Ingredients

• 6-10 cloves unpeeled garlic, cooked in boiling water for two minutes
• ½ cup garlic cooking water
• ½ cup oil
• 2 tablespoons salt
• 2 tablespoons paprika
• ½ teaspoon pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    520 calories; 55 grams fat; 4 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 15 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 1 gram protein; 691 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Peel garlic, combine ingredients and puree in an electric blender.
2. Rinse the turkey inside and out and dry thoroughly.
3. A day before roasting, season as follows: Loosen skin on entire bird and with your hand, spread marinade under skin. Also spread marinade inside and outside the bird’s cavity. Reserve marinade for basting and place turkey in plastic bag in refrigerator overnight.
4. If stuffing turkey, stuff only three-quarters full, and figure three-quarters of a cup per pound up to 15 pounds. For making stuffing in baking dish, bake approximately three-quarters of an hour.
5. Preheat the oven to 425 degrees. Place the turkey in a roasting pan, breast side up. Add one cup of orange, pineapple or apricot juice and one cup of water.
6. After 30 minutes, lower the temperature to 350 degrees. Continue roasting, turn occasionally to brown evenly, and add water to pan as liquid evaporates.
7. To test for doneness, prick the skin of the thigh to see if the juice runs clear or jiggle the drumstick to see if it moves easily.
8. Remove from oven and brush on the following glaze: one-half cup of red currant jelly and the juice of one lemon, which have been heated together until the jelly has melted.
9. Let the glazed turkey rest at least 20 minutes before carving.

2 hours