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<\/p>\nHappy thanksgiving to all my readers in North America! We usually serve our turkey when hosting a big dinner party. It is the centerpiece of a satisfying dinner or holiday table. Everyone has their favorite way of roasting a turkey. This recipe has been passed down through my grandmother to my mother and eventually to me. The turkey is loosely covered with a tent of heavy duty aluminum foil to control the level of browning and to help keep the bird moist. Salt and seven spice are used as a rub to flavor the turkey. Seven spice is a Lebanese\/Syrian mixture that contains ground black and white pepper, allspice, cinnamon, cloves, nutmeg and coriander. However, if seven spice is not available in your household then use allspice as a substitute.<\/p>\n
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The Turkey comes out nice and brown, and the method is fuss-free and easy.<\/p>\n
Many people brine their Turkey for a more tender and juicier result, the brine is usually a combination of salt, water, herbs and spices. The bird rests for about 20 hours, unless you are working with a ready pre-brined Turkey.<\/p>\n
The turkey is stuffed, after roasting, with a Lebanese rice that is called \u201ctotbeea\u201d- rice cooked with ground meat \u2013 that gives the bird the typical Lebanese touch.<\/em><\/strong><\/p>\n If you are cooking with a frozen turkey, you need to defrost the turkey by putting it in the refrigerator for 2 days. It is also crucial to remove the turkey from the refrigerator two hours before roasting.<\/strong><\/em><\/p>\n Remove neck from the turkey cavity, and tie the legs together with a kitchen twine and remove the giblet bag inside its cavity.<\/p>\n<\/div>\n \n<\/span>\n\n\n\n\t\n\t\n\t\t\n\t\n\n