Dacor RSE30 Manuel d'utilisateur télécharger pdf (Page 41)

RECIPES

Pure Convection

™

Roasted Turkey

12-15 pound fresh turkey

⁄4 cup olive oil

2 Tbsp. fresh rosemary, chopped, plus 2 whole sprigs

1 Tbsp. fresh thyme, chopped

2 Tbsp. fresh sage, chopped

⁄2 cup fresh Italian parsley, chopped

Salt, as needed

Black pepper, as needed

1 white onion, peeled and quartered

Preheat oven to 350˚F on Pure Convection™. Place one rack in the number 1 position and remove all others.

Remove neck and gizzards from the turkey, wash with cold water and dry with paper towels. Set aside.

Chop all fresh herbs, except for two whole sprigs rosemary, and mix into the olive oil. Rub the turkey inside the cavity and out with

the olive oil mixture and salt and pepper to taste. Peel and quarter the onion and place in the turkey cavity.

Spray the roasting rack with a nonstick spray. Place the turkey on a rack tall enough so that most of the turkey is above the sides of

the roasting pan. Place turkey in a preheated oven.

Cook the turkey at 350˚F for approximately 10 minutes per pound or until the internal temperature reaches 180˚F in the thigh. Remove

and let rest for 14-15 minutes before carving.

This recipe can be doubled with an additional turkey without adding any cooking time.

Serves 12-15.

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Dacor RSE30 Manuel d'utilisateur Page 41