2013 Christmas Cookbook: Under-the-skin turkey
1 turkey with pop-up timer
1 handful of fresh parsley, finely minced
2 cloves garlic, finely minced
2 to 4 tablespoons Bertolli Extra Light Olive Oil
1 teaspoon herbs, Italian or Mexican seasonings, oregano or your favorite
1 orange, thinly sliced
Gently run your hand under turkey skin to loosen it from the meat. Do not remove skin; simply loosen it. Mix parsley, garlic, olive oil and herbs together. Dip orange slices in mixture to coat, and then gently shove them under skin. Baste entire turkey with olive oil, which will give your turkey an appetizing golden-brown color. Bake in moderate heat (about 350°F). When the turkey is done, pop-up timer stem appears; the meat is firm to the touch and juices run clear, not pink, when pricked with fork.