(Continuation from previous post)
Ingredients
1 Turkey, cleaned and pat dry
olive oil
1 bunch fresh sage
1 bunch fresh rosemary
Twine
1/2 cup Brown Sugar (packed)
1/4 cup Spicy Brown Mustard
Tin Foil
Roasting Pan
Arrange turkey breast side up in roasting pan or alternative (we used a metal grate on top of a baking pan). Grease bird all over with olive oil.
Pour 3 cups water into pan.
Tie legs and wings together with twine.
Cover with tin foil and roast in Earthen Oven (or conventional oven) door closed at approx. 350 for 30 min. In the meantime, mix Brown Sugar and Mustard together in a bowl.
After 30 min, remove, check temp, glaze, rotate 180 degrees, recover with foil, and put back in.
Continue to glaze and rotate every 30 min. until meat thermometer reads 160. Remove, keep covered and turkey will rise to 165 on it’s own.
Our turkey was 11 lbs and took approx. 1 hr. 15 min.
If you prefer a crispier skin, remove foil during last 30 min.
Enjoy!
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| Turkey after only 30 min |
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| Prepped bird, ready to roast |
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| Earthen Oven Turkey after full cook time (probably a bit too long) |