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Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter.
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Add the flour and cook, whisking frequently, for 2–3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat.Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Reduce the heat to medium and simmer for 20–30 minutes, until the sausage is cooked through and the potatoes and corn are tender. While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat.Reserve the drippings, discarding the fat, for making the gravy. Remove the turkey from the oven and baste once more.
Old bay seasoning skin#
The skin should be shiny, crisp and golden brown. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165☏ (75☌), 1½-2 hours. If the bottom of the pan looks dry, pour in 1–2 more cans of beer. After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300☏ (150☌).While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown. Homemade copycat Old Bay Seasoning made with sweet paprika, celery salt, dry mustard, and a few more secret ingredients.Roast Bake the fillets for 8 to 10 minutes, or until they flake easily with a fork. Rub this spice mixture onto the fillets, all around the top and sides. Pour 2 cans of beer into the bottom of the roasting pan. In a small mixing bowl, blend the Old Bay seasoning, garlic powder, onion powder, dill weed, and parsley mix well to combine. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up.