The Good Plate
How to make a moist holiday turkey using a Nesco electric roaster
Everything you need to know about turkey
I use the celery bottom, celery leaves, onion tops and onion skins. If I have carrot peels, I use those too. It adds flavor.
Mix broth, white wine, and butter and inject deep into the muscles. Make several jabs in the breast, thighs, and legs. Don't forget the wings!
I use olive oil, kosher salt, freshly ground black pepper, and herbs de Provence. Rub it all over the bird and nooks and cranies.
Use butcher's twine to secure the legs. Wrap it around the wings, bring it to the front, tie the legs together and tie it off.
Use an instant-read thermometer to make sure the turkey has reached 165°F / 73°C and let it rest, loosely covered for 20 minutes before carving.
Sides are an important part of your holiday feast.
Applesauce Upside Down Cake