1 10 -12 pound turkey
2 tablespoons butter, softened
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
5 carrots, peeled and cut into pieces
3 celery stalks, cut into pieces
2 onions, peeled and cut into pieces
1 8-ounce can chicken broth
Preheat oven to 350 degrees.  In a large roasting pan or Dutch Oven, place turkey on a roasting rack.  Generously rub butter over chicken.  Coat butter with thyme, sage and  rosemary.  Arrange vegetables around turkey.  Place a piece of cheesecloth (about 3 layers thick) over turkey.  Pour chicken broth over cheesecloth.  Place turkey in oven and bake at 20 minutes per pound, about 4 hours.  After 2 1/2 hours, remove cheesecloth and let turkey skin brown.  Remove turkey from oven and let sit for at least 20 minutes before carving.
Serves 6
Patriot Tip

Cheesecloth is used to keep the turkey moist and protected from burning while cooking.

Patriot History

The first Thanksgiving dinner was shared by the Plymouth settlers and Native Americans in 1621.  It is hard to identify specific foods that were served at the first Harvest Festival, but turkey and pumpkin pie were not on the menu.  Evidently, historians know that venison and wild fowl were on the menu

Home Cooking

Military Cuisine