Corey's Slow Roasted Turkey


10- 15 lbs Turkey

½ stick of butter softened

4 medium-size potatoes cubed

1 red onion cubed

4 large carrots chopped

2 tbsp chopped fresh rosemary

4 garlic cloves peeled and chopped

2 tsp chipotle powder

1 tsp paprika

1 tbsp salt

1 tsp black pepper

1 tsp coriander powder

½ tsp turmeric

4 cups chicken or veggie broth


Thaw turkey and wash with cold water. Remove neck and gizzards. Pat dry the skin of the turkey with a paper towel. Rub the whole turkey with softened butter. Cut up vegetables and place them in the bottom of a roasting pan. Place turkey on top of veggies and season all over with spices and herbs. Pour broth in the bottom of the pan so that veggies are covered. Wrap the whole pan with aluminum foil so that it is airtight. Place in a 300 degree F oven for 4 hours. After 4 hours remove foil and cook for another 20 minutes to brown. Use the broth to make gravy or save for great soup stock. Enjoy your delicious juicy turkey with CBB’s Zinful Sangria cocktail preserves and veggies.

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