Cooking with avocado oil: thanksgiving roasted turkey

 Ingredients Herbs and citrus avocado oil rub

• 1 cup or 250 ml Mira Citrus Extra Virgin Avocado Oil 
• 3 tablespoons of lemon zest
• 3 tablespoons of lemon juice
• 1 clove garlic

• 2 t tablespoons thyme leaves
• 2 tablespoons rosemary leaves
• 2 tablespoons parsley
• 2 tablespoons dried sage
• 2 tablespoons salt

 Directions:

• Place all the ingredients of the herbs and citrus avocado oil rub in a food processor and blend until herbs are minced and the mixture is very smooth.

 Ingredients: Thanksgiving Turkey & stuffing

• 1 fresh whole turkey
• 1 chopped onion
• 2 chopped carrots
• 1 orange, cut into wedges

• 1 cup chicken broth
• 3 cups of dry white wine
• ⅓ cup of Mira Andean Star
Extra Virgin Avocado Oil 

 Directions:

• Preheat the oven to 350°F.
• Remove and discard the neck and giblets from the thanksgiving turkey. Use a paper towel to drain the cavity.
• Spread ¾ of the herb and citrus avocado oil rub into the cavity of the turkey and rub the rest under the skin.
• Stuff the thanksgiving turkey with the chopped onions, carrots and orange wedges.
• Line the roasting pan with a long sheet of aluminum foil. Make sure that the aluminium foil is long enough to cover the top of the turkey.
• Place the turkey into the roasting pan, breast side up. Tie the legs together with a kitchen string and tuck the wings underneath the turkey.
• Pour the dry white wine and chicken broth over the Thanksgiving turkey and inside the cavity.
• Seal the aluminum foil over the top of the turkey without touching the skin.
• Roast the turkey with herbs and citrus avocado oil rub for 2 ½ hours.
• Uncover the Thanksgiving turkey, stream 1/3 cup of Andean Star Extra Virgin Avocado Oil over the turkey and continue roasting for 1 hour.
• Remove the roasted turkey from the oven, transfer to a platter and allow to rest for 10 minutes before slicing. Discard the onions, carrots and oranges inside the turkey.