Thanksgiving is more than just football and pies, it’s about bringing those we love together, it’s about inclusiveness, being grateful and, last but not least, a dinner so steeped in delicious tradition some of us even show up in our best stretchy pants to properly honor it. It’s a holiday favorite for many because of its simplicity. No lights to untangle, no gifts to exchange, nothing more than gathering around the dinner table to break bread and catch up. While some may argue that the Macy’s Day Parade is the highlight, for most, turkey is the star of the Thanksgiving show. But have you ever wondered why we eat Turkey on Thanksgiving? Other than because it’s delicious? In 1863, when Abraham Lincoln proclaimed the last Thursday in November as the Thanksgiving holiday, turkeys were abundant, plentiful, and large enough to feed a big family. It became the perfect centerpiece for Thanksgiving dinner, and it’s still a delicious holiday tradition today. So whether it's your first year hosting and roasting, or you're an experienced home chef wanting to experiment with new turkey cooking techniques and flavors, Cappadona Ranch has you covered with an easy recipe so easy to follow, all you and your guests will be left with is a glorious turkey dressed in our best Cappadona Ranch Mesquite Bean Jelly!
Preheat oven to 325°F.
Make sure the inside of the turkey is empty, rinse, and pat dry.
Season with salt & pepper inside and out.
Stuff with quartered fruits and place in the roasting pan, (any leftover fruit may surround the bird).
Smear 1/2 of the jar of Cappadona Ranch Mesquite Bean jelly between turkey skin and breast meat.
Seal turkey with skewers and/or string (see above photo).
Smear another 1/2 of the jar of Cappadona Ranch Mesquite Bean jelly on top of the turkey skin.
Drizzle olive oil all over the bird and sprinkle with herbs, and a touch more salt & pepper.
Roast in the oven until juices run clear and/or when the thickest thigh area reaches 180°F and/or approximately 15-20 minutes per pound.
As the turkey nears completion, baste with the juices from the pan.
Remove from oven, loosely cover with foil.
Allow to rest for 20 - 30 minutes before carving.