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Turkey for a lover

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* 1 throughout Turkey, from 18 to 22 pounds
* 1 / 2 cup extra virgin olive oil
* 1 / 2 cup Marsala
* 6 or 7 whole heads of garlic, peeled and separated
* 2 tablespoons kosher salt
* 1 tablespoon ground black pepper
* 1 tablespoon fresh oregano
* 1 tablespoon fresh rosemary
* Salt and pepper to taste
* Olive oil


Preheat oven to 400 degrees. Washing and cleaning of Turkey and discard the fat. Witha food processor with blade attachment, the wine is poured into olive oil and Marsala. Add peeled garlic cloves, a handful at a time, with ON / OFF, medium, finely chopped. With salt, pepper, oregano and rosemary. Mix 3 short ON / OFF. Scrape mixture into small bowl and set aside.

Grease bottom and sides of fried roast with olive oil. Turkey in September to fill the prepared pan. Carefully separate the skin from the breast down and around the legs so that the skin in the middle ofanimal bones attached. Stuff mixture of garlic a bit 'under the skin at a time over the entire side of the chest area, and leg. Repeat on other side. Coat of Turkey into the cavity with the garlic mixture. With the remaining garlic mixture, cover the entire area of Turkey including the legs and wings. Pour 1 / 4 cup Marsala wine used in Turkey and the rest in the pan.

Cover pan with lid. (If lid touches the tip of Turkey, used heavy foil. Make sure foilsealed around the pan, not touching the tip of Turkey.) place in preheated oven and bake at 400 degrees for 1-1/2 hours. Remove from oven and reduce heat to 375 Carefully remove the lid or foil. Baste Turkey, be careful, wash, do not mix garlic. Back in 25 minutes Baste 3-4 times more and your delicious garlic turkey for Thanksgiving Day furnace is ready to be served.

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