The Holidays are just around the corner and besides shopping for presents nothing causes more stress than The Turkey Dinner!! Everyone has their favorite recipes, and ways of preparing the bird, the stuffing and all the sides! 

I am not going to try to change your favorites, but maybe give you another option for turning out an exceptional Roasted Turkey. Have you ever heard of or tried a clay baker? If not, check out this site 

Here is a recipe to try for the holidays. Because you roast the turkey at a higher temperature than normal, it does not take as long to cook. “A higher temperature will dry it out!” you say. Not with a clay baker. Your turkey will be wonderfully moist. It’s the unique properties of the clay baker that make this possible. So give this easy uncomplicated recipe a try. You can also adapt your family’s all time favorite turkey recipe to use with a clay baker.

Roast Turkey with Rosemary, Lemon, and Garlic

·    1 turkey (14 to 19 lb.)
·    8 fresh rosemary sprigs (each 6 to 8 in. long), rinsed, or 1 tablespoon dried rosemary
·    6 cloves garlic, peeled
·    1 onion (about 8 oz.), peeled and cut into 1-inch chunks
·    2 lemons (about 5 oz. each), rinsed and cut into 1-inch chunks
·    1/3 cup olive oil
·    3 tablespoons chopped fresh rosemary leaves
·    1 tablespoon shredded lemon peel
·    1 teaspoon coarse-ground pepper
·    Salt


Schlemmertopf Clay Baker - Soak top for 10 minutes.
Romertopf Clay Baker - Soak bottom and top for 10 minutes.


Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity). Rinse turkey inside and out; pat dry.

Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; if they don't all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil, chopped rosemary, lemon peel, and pepper. Rub mixture all over turkey.

Place turkey, breast up, in your large clay baker. Cover with top. Transfer to a cold oven and turn temperature to 400 degrees or gradually increase temperature. About an hour and a half into cooking, carefully take clay baker out of oven, drain off the accumulated juices in the bottom, and put the covered turkey back into the oven. Use juices in your gravey or mashed potato recipes.

Then do the same about half an hour before it's finished. Make sure to test the internal temperature with an instant thermometer. It should register 170 to 175 degrees. It you want the turkey a little more brown, remove the lid for 10 minutes at the end.

Remove herbs and vegetables from cavities and discard. Transfer turkey to a platter. Let stand in a warm place, lightly covered with foil, for 20 to 30 minutes, and then carve.

Oven-roasted turkey: temperatures and times: 
For a 10-14 lb. turkey (weight with giblets): Bake in a 400 degree oven for 3 hours
For a 14-19 lb. turkey (weight with giblets): Bake in a 400 degree oven for 3 ½ to 4 hours

Hope you enjoy this lower calorie and lower fat alternative.