As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Sweet apricot preserves and savory herbs flavor this moist turkey.
Heat oven to 325°F.
Remove neck and giblets from turkey cavities. Rinse turkey and dry with paper towels; place onto work surface. Loosen skin from breast and legs as much as possible. Sprinkle turkey cavity with 1 tablespoon salt and 1 teaspoon pepper.
Combine butter, preserves, sage and rosemary in food processor bowl fitted with metal blade; process 15 seconds or until finely chopped. Place 1/3 cup into small microwave-safe bowl; set aside. With hands, spread remaining butter mixture under turkey skin. Fold wings back under turkey; secure legs.
Place carrots, celery and onion in even layer in large roasting pan. Place turkey, breast-side up, onto vegetables. Add 1/4 cup water to bottom of roaster.
Microwave reserved 1/3 cup butter mixture 15 seconds or until melted. Brush butter mixture over turkey.
Roast turkey, brushing with butter mixture 2 more times, 3-3 1/2 hours or until meat thermometer placed into meat portion of thigh, but not touching bone, reaches at least 165°F. Place aluminum foil tent over turkey breast after 2 hours to prevent overbrowning.
Remove turkey from roaster to cutting board. Cover with foil; let stand 15 minutes. Remove vegetables with slotted spoon; discard.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3675
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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