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Roast Turkey From Mitzi Here is a technique that I use and a lot of my fiends do too. Unwrap your frozen turkey, (it doesn't matter what size). Get a bucket or pot or container,( not insulated like a cooler), and put a cup to cup and a half of Hawaiian salt in the bucket. Pour in a little and let the salt melt a little. You may add other seasonings but I don't. Put your frozen turkey in the bucket. Totally submerse your turkey in water. (Don't let the water over flow from the bucket.) Put a weight (like a glass cover) on the turkey , as it will rise. Cover your bucket with a towel and leave your turkey like that over night. I usually cook and 20-23 lb. turkey and do this technique about 9:00 p.m. the night before I cook it. Take the turkey out a the water the next morning. (About 8-9:00 a.m.) Rinse the turkey clean. Sometimes there is still a chunk of ice in the cavity but the rest of the turkey is defrosted. If you are not going to cook the turkey right a way, put it in the ice box in a pan until you are ready. This technique always works for me and it beats a defrosting turkey in the ice box for days on end. The Hawaiian salt will absorb in the turkey and it helps keep the water cold. Now to cook a turkey in 3 hours. Yep you read right, 3 hours. Give yourself 4 hours before you want to serve your turkey. Preheat your oven to 500'. Rinse and pat dry your turkey and rub a block of butter on your turkey. Put your turkey in the oven at 500' for 1 hour. If the top of the turkey starts to brown too fast, tent a piece of foil over it lightly. Also you may want to foil the tips of the drumsticks and wings. after one hour at 500', drop your oven to 350'. Take off the foil and leave it at 350' for 2 hours. Baste about every 20 minutes or so. After 2 hours at 350' ( 3 hours altogether). Your turkey is done. Take it out of the oven and cover it tightly with foil for about 20 -30 minutes. carve your turkey. Do not leave your turkey in the oven with the oven off. Your breast meat will be dry. This receipe cannot be with used with the turkey stuffed. You can also use your favorite seasoning along with the butter. It is best when you soak your turkey with the Hawaiian salt method. It is like taking a salt pill, the turkey absorbs all the salt and keeps it moist. I've used this receipe on a 10lb, 18lb, the biggest was 23.5 lbs. Mitzi
Roast TurkeyFrom Joyce This year I tried a new trick on my turkey. I iced down the breast for a few hours (I saw a guy do it on television). I decided to try stuffing the breast with ice. Just run your hand between the skin and the breast meat then stuff away. I tossed some more ice cubes in the body cavity. I sprinkled the turkey with tarragon and ample portions of salt, pepper and poultry spice. The meat turned out juicy and tasty. Next time I will freeze chicken broth and the herbs in ice cube trays and use that to stuff the breast, I believe that will make a near perfect turkey. On other occasions (but not this time) I have cooked the turkey breast-side-down to get a juicy breast, which works quite well.
ROAST TURKEYFrom Meil Warren Remove all innards and salt cavity and skin of bird. Wash the bird by using salt as an abrasive, inside and out. Then, soak the turkey in a pot of salt water for four hours. Boil the neck, liver and gizzards with onion and garlic. Heat oven to 450. Drain turkey and place on roasting rack. Insert two onions, celery, garlic into the cavity. Pour broth created from neck,etc into the cavity. Lightly salt the skin. Tent legs with foil. Fill roasting pan with one inch of water. Place in oven. Cook for 15 minutes, then lower oven temperature to 350F. Cook until thermometer reads 155. Let rest and carve!
Ultimate Smoked TurkeyRecipe By: SANDEE EVELAND 1 turkey- 8 to 10 pounds 1 Medium onion 2 bay leaves 1/2 Cup white wine Super Smoking Sauce Super Smoking Sauce: 1 Pound corn oil margarine 2/3 Cup sherry or red wine (I'd use chicken broth as a substitute if you're avoiding alcohol,with perhaps a dash of balsamic or red wine vinegar) 2 Tablespoons Worcestershire sauce 2 Tablespoons soy sauce 2 garlic clove -- finely chopped 1/2 Cup parsley -- chopped 2 Teaspoons salt 1 Cup water Rinse turkey, pat dry and rub liberally with oil (we'd rub it with Liquid Smoke instead). Place onion, bay leaves and wine in water pan with hot water (we'd add a few sticks of celery and a few cloves of garlic). Place water pan in smoker and turkey on grid (it won't hurt to put a quartered onion, a few stalks of celery and a bay leaf inside the turkey; we also sometimes mix freshly ground black pepper, a bit of salt and some crushed thyme together and after loosening the breast skin with your hands, push this mix up under the skin and spread over the breast of the turkey. Place dome on smoker and do not remove until midway through cooking time. Then remove dome and liberally paint turkey with Super Smoking Sauce. Replace dome and continue smoking. When turkey is done, liberally paint again and allow to smoke for 15 minutes more. Yield: 8 to 10 servings. Charcoal: Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks (we use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours. Electric: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6 hours. Add water to water pan after about 4 hours or as needed (you can tell when smoker needs water by the sizzling sound it will make). --------------- I did a turkey in a smoker for the last two years- it's now become a tradition - AND doing it this way freed up the oven for other things :) (Even did the stuffing in the crockpot - CAUTION: DO NOT stuff a turkey for the smoker - low cooking temperature will breed bacteria) ----------- Super Smoking Sauce: Combine all ingredients in heavy saucepan and bring to a boil. Lower heat and simmer for 30 minutes. Paint on meat surfaces before, once during and at the end of smoking. Keeps indefinitely refrigerated.
Turkey Breast a la BrandyFrom: Al Castleman Use a medium sized turkey breast and roast it in a cooking bag with your favorite seasoning, PLUS 1/2 cup Apricot Brandy. The taste is super good, and everyone will wonder what that sweet taste is on the bird.
Chutney TurkeyFrom: Loron Winn Hi there ! All the recipes are sooo long and complicated. This will be the shortest and easiest for you to do and absolutely superb flavour. 1.Stuff cavity of bird with small peeled onions and garlic.(nothing else. 2.Buy a bottle of hot Mango chutney from specialty shop. Mix with virgin olive oil, and rub it EVERYWHERE ON THE BIRD. SAVE ENOUGH FOR A SECOND RUBBING. 3.Put bird in a "ready hot" 550 oven BREAST UP along with 1 cup of water in the roasting pan. Surround bird with veggies and carrots and potatoes. 4.when bird is light brown, remove, turn oven to 225, re-paint with chutney paste, and baste veggies.DO NOT BASTE BIRD. 5.Leave all day until ready for supper. No need to check it. Leave it till tomorrow morning if you like. It is perfect and aromatic, and tastes like turkey - not spices. Salt and pepper can be put on by guests. This is a no problem no nonsense no fuss no worry turkey. Loron Winn
Roast Turkey GarlicFrom: N. L. Albers, California Prepare bird, wash and dry. With sharp knife, cut small slice in legs, thighs, several in breast. Slice fresh garlic in 1/3rds(about), place in the holes in the meat. Rub bird with poultry seasoning, salt and pepper. Roast under a foil tent. I usually cook my birds at a high temperature. 350-400 degrees. They always come out nice, tender, juicy and flavorful.
BBQ TurkeyFrom: Joanne L Dorn I BBQ my turkey. I use a large Webber BBQ. Put 15 briquets off to each side of the lower rack. A drip pan in the middle of the lower rack. Set the upper rack so that the handles are over the briquets. Put the turkey on the rack and put cook covered for 11-13 minutes per pound. Every hour put 5 or 6 new briquets per side. You just drop them thru the holes that are by the rack handles. Your over is now free for other cooking and this is the best TURKEY ever!
Roast Turkey, Puerto Rican styleFrom: S. J. Hysong No folks, there's nothing magical about a Puerto Rican oven. We roast turkeys one drumstick at a time, just like everyone else. :-) But, having lived in the States for several years now, there is one thing I always miss about Thanksgiving in Puerto Rico, and that is the wonderful seasoning we put on our turkeys: ADOBO. So, for those of you who want to try something a little more seasoned this year, here's the recipe: For every 2 pounds of turkey: 2 small (or one large )clove garlic, peeled 3 whole black peppercorns 1 tsp dried oregano 2 tsp salt 1 1/4 tsp extra virgin olive oil Crush and mix first four ingredients in a mortar until well crushed. Add olive oil and mix well. IMPORTANT: Do not try it in a food processor, or to chop it really finely, it doesn't work (my dad was without a mortar and pestle for a while and found this out the hard way). Rub the mixture all over the turkey, especially under the skin (very important) inside the cavities, anywhere it won't rub off easily. Roast as usual (trick to keeping the turkey moist: put a small tureen or pyrex bowl filled with water in the oven along with the turkey). Once you've tried this, you'll never want naked turkey again.
Holiday Tips, Tricks, and Techniques- PDF File (3 pages - 9K) Courtesy of Keith MeyersDownload Adobe Acrobat Reader
Turkey Stuffing and Cranberry SauceFrom: Herb and Myrna Epstein - epstein-hm@worldnet.att.net Substitute Ritz or any similar type cracker in your favorite stuffing recipe. Add whatever vegetables, fruits or nuts you normally use.Season to taste. I add fresh parsley, garlic chives, and sage.Crush crackers coarsely and moisten with chicken broth and butter. Can be made with or without eggs. Stuff and roast as your recipe indicates.Can also be used in chicken recipes. If you make your own cranberry sauce, add some cinnamon sticks, a few cloves,and a jar or marachino cherries that have been drained. The juice can be used as part of the liquid in your recipe. Squeeze a little orange juice into this also. Fluffy!
Turkey cooked fast ! From frozen to table in 2 hours !!I have on numerous occasions defrosted a 12 lb. turkey in the flash defrost setting on the microwave till thawed about 40 minutes. I then cut the turkey in half and place in a pressure canner and season it. Cook for about and hour. The meat will fall off the bones and the taste is exceptional. David Romano
Cheryl Chesser's Turkey TipsI really enjoy using the Large Turkey Size browning bags. I find that I am able to contain all the turkey drippings. I alway stick a celery stick and a green onion inside my bird to allow the to seep into the turkey. I alwayss baste the turkey with that good ole fattening butter and then salt and pepper him quite well. I throw a little flour in the bag and shake it up prior to putting the turkey in the bag. I find that the browing bag seems to good to such a pretty golden brown color. I can usually cook a 22lb turkey in about 4 1/2 hours. About 1/2 hour before the turkey is ready to be taken out I do add some dressing, but don't pack it to the top of the bird. Dressing Ideas: I bake my own cornbread, add salt and pepper, poultry seasoning and sage to my cornbread mixture and a tad of yellow food coloring before baking. Once the cornbread has baked, I let it cool and combine it with a large bag of Herb Pepperidge Farm Stuffing mix. I add boiled eggs, green onion, bell pepper, and sometime a few chopped pecans. All these item must be mixed well together. Add about 4-5 cans of chicken broth, or as many as you need for the consistency you prefer. Spoon into a pan, Drizzle the drippings from your turkey over the top of the Dressing and bake for 30-35 minutes at 350 deg. The Turkey drippings make the dressing. Giblet gravey: Again utilize the drippings from the turkey, boiled chopped eggs (about 4), boiled and cut up giblets from the turkey, yellow food coloring, and I add just a little of my dressing to the gravy. Mix up about 2 tbsp. Cornstarch and 4 tbsp water in a coffee cup before you start. Now bring all the ingredients to a boil and add the cornstarch mixture. Once the mixture begins to thicken turn the heat down to low, otherwise it will scorch. Don't forget to salt and pepper if you like. I hope this helps someone. I know when I was a new bride I found it very difficult to get the knack of doing this, but now I love the Holidays since I know how to prepare the Bird. HAPPY HOLIDAYS TO ALL Cheryl Chesser Jax, Florida
The Best Stuffing EverFrom:Ross Duncan, Monique Strange & Cody Duncan I have always had turkey stuffed with a meat stuffing between the skin and the turkey, and obviously down the gullet. I use about 1 kg of lean pork mince, 1kg of lean chicken mince (make it yourself and this cuts a lot of fat ), about 500g of water chestnuts (minced) 5 or 6 onions diced, a couple of eggs, herbs, 5 spice, 2 tablesp of sugar, 3 cups of breadcrumbs or white rice ( cooked), mix well, if not sticky enough either eggs or cornflour, and you will have yourself the best ever stuffing.
Terri's Merri-Nated TurkeyWe have always cooked our turkey on a Weber grill, but I also marinate it overnight with the following recipe: 16 to 20 lb. Turkey 3 Large Tomatoes, skinned and pureed in blender 1/2 C. White Wine Vinegar, (have used red wine vinegar, too) 1 Head Garlic, minced 1/4 t. Cumin 1 t. paprika 1/4 t. pepper Combine all ingredients till well mixed. Puncture about 4 to 6 holes in your turkey with a knife, about as big and round as your index finger, in both the front and back of your bird. Pour your mixture all over your turkey, making sure your hit the holes. Marinate in the refrigerator over night and cook it according to grill or oven directions. Wonderful! Enjoy! Terri from MD
Compiled from newsgroup and mailing list postings:Turkey a la Orange, that is a turkey with orange basting. The sauce is made with orange juice, orange rind, honey and brown sugar, and not only it's delicious (if you like sweet food), but it gives the turkey a beautiful dark, golden color.
I have made Thanksgiving turkey the same way for--more years than I care to count. I clean (wash) the bird inside and out the night before. I also prepare the stuffing (use your favorite recipe) the night before, BUT keep it in a separate bowl in 'frig. DO NOT stuff the bird the night before. Thanksgiving morning (early), because I normally cook a 20-26 lb. bird, stuff the bird. I wrap small pieces of tin foil around the wing tips and legs so they don't get *too* brown. I cook the bird in a 350 oven (20 minutes per lb). Now, the best part..take 1 stick of *butter*, 1 cup of dry white wine and 1-2 tbl. of lemon juice and heat until butter is melted. Baste the bird at least once every 45 minutes. I also forgot to mention, that you cover the turkey with a *tent* of tin-foil. It is *without* a doubt the best turkey AND gravy ever. The credit goes to my cousin Bernie Daiker. When he worked at the corporate offices of Hormel, he was always given the task of *doing* the turkey for their office Xmas Party.
Borrowing from a recipe for Christmas Capon in Kasper's (sp?) Emiglia book, I've come to thoroughly enjoy roast turkey basted with white wine during the first half of its cooking and marsala during the last half.
My family always barbeques the holiday turkey, and it's always wunnerful. Or, I remember it as being wunnerful up until the time I stopped eating meat. But everyone else still loves it. My dad cooks it in a Weber kettle with the coals off to the sides and a foil pan beneath to catch the drippings. We don't use the drippings for gravy, but no one has ever missed that. My dad rubs the turkey all over, inside and out, with butter, then with Lawrey's seasoned salt and pepper (Foss family staples.) It takes a couple hours to cook, and you have to replenish the coals once or twice.
I make turkey breast all the time, not just during the holidays. It's about the only leftovers my hubby will eat. Anyway, if you have a pressure cooker you can cook a turkey breast in 25-30 minutes and have it taste JUST LIKE you'd baked it...with gravy to boot. I brown the breast first, the put it into my pressure cooker, add a can of chicken broth and pepper, nothing else. Put the lid on and start counting your cooking time from the time the pressure regulator starts to jiggle. The time it takes depends on how large the breast is. I usually do a half breast for the two of us. Once the turkey is done, remove it from the pan and allow it to sit until you get the gravy made. Remove as much fat as possible from the broth left in the pan. Taste the broth, if it's really strong tasting, add a little water--keep doing that until it tastes good to use. I use Wondra flour to make the gravy because it doesn't lump as readily when added to hot liquids. I just sprinkle a couple of tablespoons into the hot liquid and whisk like crazy. Cook it for a few minutes and add more if you like it thicker. The gravy tastes as good as if I'd baked the turkey for hours. Add whatever else you like to it--giblets, etc. I don't 'cuz I don't like 'em. Of course, while the bird's cooking, you'll be making mashed potatoes, or whatever. Most of the time everything's done at the same time. I make turkey during the summertime this way, keeps the kitchen cooler. Anyway, it's a thought. Linda/BDT Burbank, CA (USA)
Generally, I don't eat meat or fowl, but on Thanksgiving my mother gets a range-fed bird and I indulge myself. For the last several years she has cooked the turkey in her Weber grill, and it's turned out beautifully. Another nice thing about this is that it frees the oven for pies and casseroles. Of course, I realize that not everyone lives in a climate which permits cooking outdoors in late November, but if you do, you might want to try this. My mother sent me the following instructions: 1) Remove lid from Weber and open the bottom dampers. Pile about 50 briquets on the fire grate and ignite them. Let them burn until they are hot. Using long-handled tongs, bank about half the briquets on each side of the fire grate. Place a metal (cheap, disposable) drip pan in the center. Position the cooking grill so that the handles are directly above the coals on either side, so you can add briquets through the spaces during the roasting. 2) Lightly grease the cooking grill. Set the turkey on the grill, breast down, directly above the drip pan. (I usually rub the turkey with oil first.) Put a meat thermometer in the turkey thigh, being careful that it doesn't touch the bone. (The turkey should be about 175 degrees when done. Some cookbooks say 185, but I think that's too much. Anyway it shouldn't be pink but it shouldn't be too dry either.) 3) During the roasting, add 5 or 6 briquets on each side at 30 to 40 minute intervals, to keep the heat even. If the turkey is cooking too fast, you can lower the heat by adjusting the vents-- the heat is higher when all of the vents are fully open, lower when they are wholly or partially closed-- counter-intuitive, but there you are! For a large turkey-- over 16 pounds-- allow about 12 minutes per pound cooking time-- under that weight, about 15 minutes per pound. But be sure to check the thermometer regularly, and you can also check for done-ness by moving one of the legs. If it moves freely, the turkey is probably done. Note: some people have trouble with the turkey roasting unevenly in a Weber, so I rotate the grill a couple of times during the roasting. Good luck, whoever you are! Yesterday I posted some directions, sent to me by my mother, on how to cook a turkey in a Weber grill. This morning, I found the following email message from my mom in my mailbox: >Oops! In my explanation of Weber roasting methods for a turkey, I THINK >I forgot to mention that after you put the turkey (with thermometer) on >the grill, you put the lid on the Weber! If I did forget that, can you >make an addendum to the message? You might also mention that although >the turkey in effect bastes itself when you roast it breast down (the fat >along the backbone oozes into the meat), it's also useful to baste >it occasionally with the pan drippings. And of course, the pan drippings >make a delicious gravy. Geez, I'm getting hungry just thinking about it! /Janet (and mom)
Roast Turkey with Herb Rub and Shitake Mushroom Gravy 11/94 Bon Appetit TURKEY - 16 servings 3 tbsp chopped fresh rosemary, or 1.5 tbsp dried 3 tbsp chopped fresh thyme or 1.5 tbsp dried 3 tbsp chopped fresh tarragon, or 1.5 tbsp dried 1 tbsp freshly ground pepper 2 tsp salt 1 20 to 21 pound turkey, neck and giblets reserved. Fresh Herb Sprigs 2 tbsp vegetable oil 6 tbsp butter, melted (3/4 stick) 4 cups canned low-salt chicken broth GRAVY 1/2 cup all purpose flour 1/2 cup dry Sherry 3 tbsp butter 12 oz fresh Shitake mushrooms, stemmed, sliced 1 tbsp plus 1 tsp chopped fresh rosemary or 2 tsp dried 4 cups (about) canned low-salt chicken broth 1/3 cup whipping cream 2 tsp chopped fresh thyme or 1 tsp dried 2 tsp chopped fresh tarragon, or 2 tsp dried FOR TURKEY: Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Place turkey neck and giblets in roasting pan. (Can be prepared one day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature one hour before roasting.) Position rack in lowest third of oven and preheat to 425 degrees F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350 degrees F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted in thickest part of thigh registers 180 degrees F., or until juices run clear when thickest part of thigh is pierced by skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy. MEANWHILE, PREPARE GRAVY: Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté' until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature) Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve with turkey.
Turkey Recipes 11/94 Bon Appetit ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY (12 SERVINGS) 2 cups apple cider 1/3 cup pure maple syrup 2 tbsp chopped fresh thyme or 2 tsp dried 2 tbsp chopped fresh marjoram or 2 tsp dried 1.5 tsp grated lemon peel 3/4 cup butter, room temperature 1 14 pound turkey, neck and giblets reserved 2 cups chopped onion 1.5 cups chopped celery with leaves 1 cup coarsely chopped carrot 2 cups canned low-salt chicken broth GRAVY 3 cups (about) canned low-salt chicken broth 3 tbsp all purpose flour 1 tsp chopped fresh thyme or 1/2 tsp dried 1 small bay leaf 2 tbsp apple brandy (optional) FOR TURKEY: Boil apple cider and maple syrup in heavy large saucepan over medium- high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1.5 tsp lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Position rack in lowest third of oven and preheat to 375 degrees F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Arrange onion, celery, carrot and reserved turkey neck and giblets around turkey in pan. Sprinkle thyme and remaining 1 tbsp marjoram. Pour 2 cups broth into pan. Roast turkey 30 minutes. Reduce oven temperature to 350 degrees F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey. (2 hours 55 minutes for stuffed turkey) Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy. FOR GRAVY: Strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tbsp reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutesl. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.
SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY (14 servings) PASTE: 3 large heads garlic 3 large dried ancho chilies, rinsed, stemmed, seeded, torn into pieces 1/2 cup corn oil 1.5 tsp ground cumin 1/2 tsp honey TURKEY: 1 17 to 18 pound turkey, neck and giblets reserved 2 tbsp corn oil 1.5 pounds turkey neck or wings, cut into 1 inch pieces 1 large onion, chopped 3 stalks celery, chopped 1 large tomato, chopped 1 tsp whole allspice berries 5 cups canned low-salt chicken broth GRAVY: 2 cups (about) canned low-salt chicken broth 6 tbsp all purpose flour Cayenne pepper FOR PASTE: Preheat oven to 350 degrees F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2 cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form coarse puree'. Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processory. Puree until smooth. Season with salt and pepper.(Can be made 1 week ahead. Cover past and garlic, chill.) FOR TURKEY: Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-chili paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tbsp paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.) Position rack in lowest third of oven and preheat to 325 degrees F. Heat 2 tbsp oil in heavy skillet over high heat. Add neck and giblets, turkey neck pieces and onion; saute' until brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180 degrees F or until juices run clear when thickest part of thigh is pierced with skewer, baste often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey) Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy. FOR GRAVY: Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups. Stir 1/2 cup reserved garlic-chili paste in heavy large saucepan over medium-high heat until liquified. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4.5 cups, about 20 minutes. Season with cayenne, salt and pepper. Serve turkey with gravy.
APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY (16 servings) 1 cup apricot nectar 1 cup apricot preserves 2 tbsp minced peeled fresh ginger 1 tbsp honey HERB BUTTER 3/4 cup unsalted butter, room temperature 3 tbsp chopped fresh thyme or 1 tbsp dried 3 tbsp chopped fresh sage or 1 tbsp rubbed sage 1.5 tsp salt 1 tsp ground black pepper ONION MIXTURE 2 tbsp unsalted butter 3 large onions (about 2 lb) thinly sliced 6 ounces shallots (about 6 large) thinly sliced TURKEY 1 21 - 22 pound turkey 1 14.5 ounce can (or more) low-salt chicken broth 1 tsp chopped fresh thyme or 1/2 tsp dried 1/2 tsp chopped fresh sage or 1/4 tsp dried GRAVY 1 14.5 ounce can (about) low-salt chicken broth FOR GLAZE: Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1.25 cups, about 15 minutes. FOR HERB BUTTER: Blend all ingredients in heavy small bowl and set aside. FOR ONION MIXTURE: Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute' until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing ) FOR TURKEY: Position rack in lowest third of oven and preheat to 400 degrees F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slice hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325 degrees F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 degrees F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 40 minutes longer for stuffed turkey.) Place turkey on platter; tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy. FOR GRAVY: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large sauscepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.
This Thanksgiving will be the 29th anniversary of my first black turkey. I have prepared this critter on many other occasions than Thanksgiving, and converted hundreds of un-believers to the TRUTH. *****NOTE**** This is _not_ a $250 cookie recipe, a hoax, or a waste of time. This _is_ a major effort, a destroyer of clean ovens, a religious experience, and in the opinion of some, the culinary equivalent of building the Eiffel Tower out of toothpicks. Whatever else it is, it is the best damned turkey you will ever eat. I pass to you the recipe as it was passed to me, but with notes to aid you in your quest for excellence. - -------------------Black Turkey, circa 1963-------------
For about a dozen years, at the approach of turkey-eating season, I have been trumpeting to all who would listen, and to a good many who would rather not, that there is only one way to cook a turkey. This turkey is not my turkey. It is the creation of the late Morton Thompson, who wrote "Not as a Stranger" and other books. This recipe was first contained in the manuscript of a book called "The Naked Countess" which was given to the late Robert Benchley, who had eaten the turkey and was so moved as to write an introduction to the book. Benchley then lost the manuscript. He kept hoping it would turn up-- although not as much, perhaps, as Thompson did, but somehow it vanished, irretrievably. Thompson did not have the heart to write it over. He did, however, later put his turkey rule in another book. Not a cookbook, but a collection of very funny pieces called "Joe, the Wounded Tennis Player". THE ONLY WAY TO COOK A TURKEY!!!!!!! This turkey is work... it requires more attention than an average six-month-old baby. There are no shortcuts, as you will see. Get a HUGE turkey-- I don't mean just a big, big bird, but one that looks as though it gave the farmer a hard time when he did it in. It ought to weigh between 16 and 30 pounds. Have the poultryman, or butcher, cut its head off at the end of the neck, peel back the skin, and remove the neck close to the body, leaving the tube. You will want this for stuffing. Also , he should leave all the fat on the bird. When you are ready to cook your bird, rub it inside and out with salt and pepper. Give it a friendly pat and set it aside. Chop the heart, gizzard, and liver and put them, with the neck, into a stewpan with a clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I don't know how much salt-- whatever you think. Cover this with about 5 cups of water and put on the stove to simmer. This will be the basting fluid a little later. About this time I generally have my first drink of the day, usually a RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal amount of whipping cream, juice of half a lemon (less 1 tsp.), 1/2 tsp. confectioner's sugar, an appropriate amount of gin, and blending with a few ice cubes. Pour about two tablespoons of club soda in a chimney glass, add the mix, with ice cubes if you prefer. Save your egg yolks, plus 1 tsp. of lemon -- you'll need them later. Have a good sip! (Add 1 dash of Orange Flower Water to the drink, not the egg yolks) Get a huge bowl. Throw into it one diced apple, one diced orange, a large can of crushed pineapple, the grated rind of a lemon, and three tablespoons of chopped preserved ginger (If you like ginger, double this -REB). Add 2 cans of drained Chinese water chestnuts. Mix this altogether, and have another sip of your drink. Get a second, somewhat smaller, bowl. Into this, measuring by teaspoons, put: 2 hot dry mustard 2 caraway seed 2 celery seed 2 poppy seed 1 black pepper 2 1/2 oregano 1/2 mace 1/2 turmeric 1/2 marjoram 1/2 savory 3/4 sage 3/4 thyme 1/4 basil 1/2 chili powder In the same bowl, add: 1 Tbl. poultry seasoning 4 Tbl parsley 1Tbl salt 4 headless crushed cloves 1 well crushed bay leaf 4 large chopped onions 6 good dashes Tabasco 5 crushed garlic cloves 6 large chopped celery Wipe your brow, refocus your eyes, get yet another drink--and a third bowl. Put in three packages of unseasoned bread crumbs (or two loaves of toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork, 1/4 lb. butter, and all the fat you have been able to pull out of the bird. About now it seems advisable to switch drinks. Martinis or stingers are recommended (Do this at your own risk - we always did! -REB). Get a fourth bowl, an enormous one. Take a sip for a few minutes, wash your hands, and mix the contents of all the other bowls. Mix it well. Stuff the bird and skewer it. Put the leftover stuffing into the neck tube. Turn your oven to 500 degrees F and get out a fifth small bowl. Make a paste consisting of those four egg yolks and lemon juice left from the Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 Tbl onion juice, and enough flour to make a stiff paste. When the oven is red hot, put the bird in, breast down on the rack. Sip on your drink until the bird has begin to brown all over, then take it out and paint the bird all over with paste. Put it back in and turn the oven down to 350 degrees F. Let the paste set, then pull the bird out and paint again. Keep doing this until the paste is used up. Add a quart of cider or white wine to the stuff that's been simmering on the stove, This is your basting fluid. The turkey must be basted every 15 minutes. Don't argue. Set your timer and keep it up. (When confronted with the choice "do I baste from the juice under the bird or do I baste with the juice from the pot on the stove?" make certain that the juice under the bird neither dries out and burns, nor becomes so thin that gravy is weak. When you run out of baste, use cheap red wine. This critter makes incredible gravy! -REB)The bird should cook about 12 minutes per pound, basting every 15 minutes. Enlist the aid of your friends and family. As the bird cooks, it will first get a light brown, then a dark brown, then darker and darker. After about 2 hours you will think I'm crazy. The bird will be turning black. (Newcomers to black turkey will think you are demented and drunk on your butt, which, if you've followed instructions, you are -REB) In fact, by the time it is finished, it will look as though we have ruined it. Take a fork and poke at the black cindery crust. Beneath, the bird will be a gorgeous mahogany, reminding one of those golden-browns found in precious Rembrandts. Stick the fork too deep, and the juice will gush to the ceiling. When you take it out, ready to carve it, you will find that you do not need a knife. A load sound will cause the bird to fall apart like the walls of that famed biblical city. The moist flesh will drive you crazy, and the stuffing--well, there is nothing like it on this earth. You will make the gravy just like it as always done, adding the giblets and what is left of the basting fluid. Sometime during the meal, use a moment to give thanks to Morton Thompson. There is seldom, if ever, leftover turkey when this recipe is used. If there is, you'll find that the fowl retains its moisture for a few days. That's all there is to it. It's work, hard work--- but it's worth it. (What follows is not part of the recipe, but is an ingredients list to aid in shopping for this monster, or for checking your spice cabinet -REB) Ingredients List: 1 turkey salt garlic 4 eggs 1 apple 1 orange 1 large can crushed pineapple 1 lemon 4 large onions 6 celery stalks buncha preserved ginger 2 cans water chestnuts 3 packages unseasoned bread crumbs 3/4 pounds ground veal 1/2 pounds ground pork 1/4 pounds butter onion juice 1 quart apple cider Spice List: basil bay leaf caraway seed celery seed chili powder cloves ground coriander mace marjoram dry mustard oregano parsley pepper, black poultry seasoning poppy seed sage savory Tabasco thyme turmeric Bob Brunjes
TEN STEPS TO A PICTURE PERFECT TURKEY Vicki Reading Follow these 10 easy steps to create a picture-perfect turkey: 1. If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325 F. 2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot the cavities with paper towels. 3. Just before roasting, stuff the neck and body cavities lightly, if desired. Turn the wings back to hold the neck skin in place. Return the legs to tucked position, if untucked. No trussing is necessary. 4. Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep. A handy "Turkey Lifter" comes with each Butterball Turkey. Place this special string cradle on a rack, then place the turkey on top and bring the loops up around the turkey. Do this before putting the turkey in the oven and when lifting the cooked turkey from the pan, use the loops as handles. 5. Insert a meat thermometer deep into the thickest part of the thigh next to the body, not touching the bone. 6. Brush the skin with vegetable oil to prevent skin from drying. Further basting is unnecessary. 7. Wash preparation utensils, work surfaces and hands in hot soapy water following contact with uncooked turkey and juices. 8. Roast at 325 F. For approximate cooking times see chart below. When the skin is light golden brown, about 2/3 done, shield the breast loosely with lightweight foil to prevent overbrowning. 9. Check for doneness 1/2 hour before turkey is expected to be done. Turkey is fully cooked when the thigh's internal temperature is 180 F. The thickest part of breast should read 170 F and the center of the stuffing should be 160 F. 10. When done, let the turkey stand for 15 to 20 minutes before carving. Following are cooking times for turkey roasted at 325 F on a flat rack in a shallow open pan, about 2 inches thick. This schedule should be used as a guideline. Start checking for doneness 1/2 hour before recommended end times. NET WEIGHT UNSTUFFED STUFFED (in pounds) (in hours) (in hours) 10 to 18 3 to 3-1/2 3-3/4 to 4-1/2 18 to 22 3-1/2 to 4 4-1/2 to 5 22 to 24 4 to 4-1/2 5 to 5-1/2 24 to 26 4-1/2 to 5 5-1/2 to 6-1/4 Information Courtesy of The Butterball Turkey Talk-Line (1-800-323-4848.)
Southern Roast Turkey w/Dressing Beverly Wills For the holidays not too far away, the following recipes are fairly typical of how turkey and dressing is prepared in southern states. Roasted Turkey with Southern Cornbread Dressing and Giblet Gravy The day before prepare cornbread for the dressing. 2 cups cornmeal 1/4 cup flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, beaten 2 cups buttermilk 2 tablespoons vegetable oil Place a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Meanwhile, combine all of the above ingredients. Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees for 35 minutes or until cornbread is lightly browned. Transfer to a plate and cool. Cover and save for next day. Prepare the turkey as follows: 12-14 pound turkey 1 clove garlic, peeled 3 tablespoons vegetable oil 1 bay leaf Salt and pepper to taste 2 onions, peeled and cut in half 1 teaspoon thyme, crushed 1 carrot, cut in pieces 1 teaspoon rosemary, crushed Preheat oven to 325 degrees. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey thoroughly with cold water; pat dry. Rub turkey inside and out with oil. Sprinkle with salt and pepper. Rub with thyme and rosemary. Put garlic clove, onion, carrot, and bay leaf inside of turkey cavity and place turkey, breast side up, in a roasting pan. Tuck legs under flap of skin around tail. Insert meat themometer in meaty part of thigh, making sure it does not touch bone. Bake at 325 degrees until meat themometer reaches 185 degrees. If turkey starts to brown too much, cover loosely with aluminum foil. While turkey is roasting begin giblet gravy. Giblets and neck from turkey 1 small onion, chopped 2 stalks celery, chopped 1/2 teaspoon salt Water to cover 1/2 cup pan drippings (skimmed of fat) from turkey after roasting (save remainder for dressing) 3 tablespoons all-purpose flour 1/4 cup water 1 hard-cooked egg, chopped 1/4 teaspoon pepper Combine giblets (except liver), neck, onion, celery, and salt in a saucepan. (Cover and refrigerate liver for later.) Cover with water. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets are fork tender. Add liver, and simmer an additional 10 minutes. Drain, reserving broth. Remove meat from neck; coasely chop neck meat and giblets. Set aside. When turkey is two-thirds done, cut the band of skin holding the legs to ensure the thighs are cooked internally. Turkey is done when drumsticks are easy to move up and down. (Approximate length of cooking is 3 hours.) Approximately 10 minutes prior to removing turkey from oven begin preparing the cornbread dressing. Cornbread made earlier 3 stalks celery, chopped 1 medium onion, chopped 1/3 cup butter or margarine, melted 10 slices day old bread, crumbled 2 to 2 1/2 cups turkey or chicken broth 1/2 cup milk 3 eggs, beaten 1/4 teaspoon salt 1 teaspoon poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon pepper Crumble the cornbread made earlier into a large bowl. Saute celery and onion in butter until tender. Remove the cooked turkey (if done) from the roaster and place on a platter. Pour giblet broth into roaster pan and stir until sediment is loosened from bottom of roaster. Measure broth. There should be approximately 4 cups of broth. Add canned broth to make 4 cups if necessary. Pour 2 to 2 1/2 cups of broth into cornbread mixture. Add sauteed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes until very lightly browned. Continuing with giblet gravy, combine flour and 1/4 cup water in a medium saucepan; stir until smooth. Add remaining broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in reserved neck meat, giblets, egg, and pepper. Serve hot with roasted turkey and dressing. Beverly Wills Huntsville, AL
THANKSGIVING: Turkey recipe Bob Tass This is a turkey recipe that my family has used for ten years with rave reviews. The advantage is that the gravy is made as the turkey cooks. It assumes a defrosted turkey. Make stuffing from scratch. It's easy, butter, onions, celery, Bell seasoning, and cubed stuffing bread. But.... make a couple of batches. Stuff the bird with one batch, and use the second batch to line the bottom of the roasting pan. Cover the stuffing in the pan with water, put the washed turkey parts in the bootom of the pan around the edges and then put turkey into the pan on a v-shaped roasting rack. Bake this in a 325 oven adding water to pan to keep the stuffing in the bot- tom liquid. The turkey is done when the leg moves easily. When it is done, re- move it and the turkey parts. Remove the meat from the neck and chop this and the other turkey parts. Add this chopped meat back to the liquid in the pan and put the pan on the stove. Bring to a boil, stirring so it doesn't burn and reduce to the desired consistency. This is the best turkey gravy you'll ever want to taste. Enjoy, it's worth the effort. Usually I freeze the leftovers and later on I can reconstitute a great meal using my microwave. Before the microwave, steaming it on the stove worked well too.
Flamingo The way I always do my holiday turkey is to follow the directions in _Joy of Cooking_, with help from the Kahlua company! The basic plot is you rub the turkey with unsalted shortening, and then cover it with cheesecloth soaked in melted, unsalted butter. (Rombauer says to put it on a rack, but I don't.) Then put it in an oven that was preheated to 450 degrees, but reduce the heat to 350. Then you supposedly baste every 10 minutes or so. (Not!) I use a glaze -- which I also use to baste -- of 1 part Kahlua to 1 part apricot preserves. Sounds weird, but I always get rave reviews. Yes, I baste it right over the top of the cheesecloth. Actually permeates the meat. Then I peel the cloth off before presentation (bird is a dark, rich brown) and serve w/ sauce. BTW, the only time I used pop-up indicators is when I was given turkeys that had them. I ignored the indicator --> used standard cooking chart for weight (should be on turkey). You know how the turkey keeps cooking even when it's not in the oven? Sure enough, after he had been out of oven long enough to serve, the indicator FINALLY popped up! I'm also including a no-baste recipe I got in a class given by Shirley Corriher (she's funny & informative, and will soon have a book coming out). I've given it to several friends who LOVE it --> guess I've more a sweet tooth... ========================================================== URSULA'S MOISTER TURKEY (You do not need to baste this bird) Large roll of heavy foil 3 large onions, sliced 1 turkey, 12 to 24 lbs. Salt and pepper Brandy or Grand Marnier (also put 2 T. in gravy with drippings and cornstarch in water) Fresh sage and thyme 2 oranges, quartered 2 carrots, cut in chunks 2 ribs celery cut in 1" pieces 1 can chicken stock 1 can consome Preheat oven to 475 degrees. Tear off 4 large pieces of foil about 2 1/2 feet long. Fold together 2 pieces to form a big square. Fold several times so that they are well-sealed. Repeat with other two pieces. Place one double sheet of foil in a pan large enough to hold the turkey. Cover the bottom with onion slices. Rub inside turkey cavity with salt and pepper. Rub outside with brandy. Loosen the skin around the leg and thigh by rubbing hand between skin and meat. Tuck sage and thyme under the skin of legs and thigh. Put oranges, carrots and celery in turkey cavity. Place turkey on onions and foil and pull foil up to form a container. In a small sauce pan, bring the chicken stock and consome to a boil. Pour boiling liquid over the turkey. Place other double sheet of foil on top of turkey; blouse it up a little over the turkey, then fold the two big pieces of foil together well around all edges to seal. Cook at 475 degrees 1 hour for 12 pounds, and an additional 5 minutes for each pound. (For example, a 14-pound bird would take one hour and 10 minutes.) Pull the turkey out. VERY CAREFULLY peel back the top piece of foil so the turkey can brown. Turn oven down and cook at 375 degrees for the same amount of time that you cooked at the high temperature. Permit to stand at least 30 minutes before cutting. DON'T need to baste!
Roast Turkey with Granny's Stuffing and Giblet Gravy Stephanie da Silva Giblet Broth 2 turkey wings 1 small onion 2 large carrots, halved 2 celery stalks with leaves, halved 1/4 small green bell pepper 3 parsley sprigs 1 teaspoon tomato paste freshly ground pepper neck and giblets from an 18 pound turkey 7 cups stock Turkey 1 18-pound turkey Granny's Stuffing 1 cup butter 4 teaspoons paprika 2 teaspoons salt 1 teaspoon poultry seasoning freshly ground pepper Giblet Gravy 2/3 cup flour salt and pepper Combine turkey wings, onion, carrots, celery, bell pepper, parsley, tomato paste, pepper and neck and giblets in a large saucepan. Add stock and enough water to cover. Reduce heat and simmer about 2 hours. Strain broth, reserving giblets, carrots and celery. Cover stock and refrigerate. Finely chop giblets. Puree carrots and celery in food processor. Cover and refrigerate giblets and vegetables. Preheat oven to 375F. Rinse turkey and pat dry. Fill neck cavity loosely with some of stuffing. Close with skewer. Tuck wings under. Fill main cavity loosely with some of stuffing. Fold tail over stuffing. Skewer opening; lace closed. Tie legs together. Place turkey breast side up in a roasting pan. Melt butter in a small saucepan over low heat. Add paprika, salt, poultry seasoning and pepper. Stir well. Brush turkey generously with seasoned butter, reserving some for basting. Transfer remaining stuffing to buttered baking dish. Cover with foil. Roast turkey 1 hour, basting every 30 mintues with seasoned butter. Cover breast with foil and continue rosting for 1 hour, basting occasionally with pan drippings. Remove foil from breast. Roast until thermometer inserted in thickest part of turkey thigh registers 175F, basting breast occsionally, 1 1/2 hours longer. Place stuffing in covered baking dish in oven during last 30 minutes. Transfer turkey to platter, reserving juices in roasting pan for gravy. Tent turkey with foil and let rest 20 minutes. Pour turkey pan juices into large measuring cup and degrease, reserving 1/4 cup fat. Pour 1/2 cup Giblet Broth into turkey rosting pan. Set over medium high heat and bring to a boil, scraping up any browned bits. Transfer reserved fat to heavy medium saucepan. Add flour and stir roux over medium low heat 2 minutes. Gradually whisk in remaining Giblet Broth, pan juices and the carrot-celery puree. Bring to a boil, and boil for 25 minutes, stirring frequently. Add diced giblets and cook until heated through. Season with salt and pepper. Granny's Stuffing 1 1/2 pounds challah or other eggs bread, cut into cubes 10 tablespoons butter 2 large onions, chopped 4 celery stalks, chopped 1 1/2 teaspoons thyme 1/2 teaspoon sage 1/2 cup chopped fresh parsley 2 large eggs, beaten 2 teaspoons salt 1 teaspoon pepper 1 teaspoon poultry seasoning 1 1/2 cups roasted whole chestnuts 2 cups stock Preheat oven to 400F. Arrange bread in single layer on large cookie sheets. Bake until lightly toasted, about 5 minutes. Transfer to large bowl. Melt butter in large skillet over medium-low heat. Add onions and cook until tender, stirring occasionally, about 8 minutes. Add celery, thyme and sage and saute until celery is tender. Cool. Add onion mixture and parsley to bread and mix well with hands. Beat eggs with salt, pepper and poultry seasoning in bowl. Pour over bread, toss gently. Mix chestnuts into stuffing. Drizzle two cups stock over and toss.
Christmas Turkey Diane Bongiorni Here's my turkey recipe: Fresh (not frozen) turkey (8-16 pounds) Bread stuffing (see below) Melted butter Olive Oil 10 cloves of garlic 1/2 med. onion, chopped 2 carrots, sliced 2 bay leaves 1 tsp. dried basil In the morning, take turkey from the refrigerator, rinse in the sink under cool water, and remove the giblets from the cavities. Discard all but the heart and the neck. Put the heart and neck in a pan with lots of water and simmer on low heat. Add more water if it gets low. Make Bread Stuffing. Take day old bread (not toasted). One loaf should do it. Break it up into bite-size pieces. In a large skillte, combine 1/2 pound of butter (unsalted), 3 chopped leeks, 2 tsp. dried sage, and 5 stalks of celery, chopped. Heat on very low heat only until the butter melts. Put a bunch of parsley into the blender and chop it fine. Add the parsley to the skillet. Add the bread pieces and stir until well mixed. Add two cups of the water from the simmering giblets a little at a time, to moisten the stuffing. Preheat oven to 450 degrees. Stuff both cavities of the bird (Loosely). Sew openings shut with regular needle and thread. In the bottom of an uncovered roaster, put 10 peeled cloves of garlic, carrot, bay leaves and basil. Put the turkey, breast side up, on top of these. Take a clean piece of white cotton (I always use an old t-shirt), and cut it to cover the breast of the turkey. Soak it in melted butter (enough to completely saturate the cloth) and cover the turkey breast with it. Put the turkey in the oven and immediately lower the temp. to 350. Every 15 minutes, baste the turkey with the water with the giblets simmering in it. It should take around 3-4 hours to cook through. One hour before the bird will be done, remove the butter-soaked cloth and brush the top of the bird with olive oil. When it is done, take the turkey out of the pan and put the veggies and cooking juices into the blender. Put the turkey back in the roaster and cover loosely with aluminum foil. Pulse the stuff in the blender until it makes a thin sauce. Take the liquid from the blender and put it in a small pot. If there's not enough, augment it with the water with the giblets simmering in it. In a separate container mix 1 cup of very cold milk with 2 tablespoons of cornstarch. Pour this into your sauce and heat slowly until it reaches a low boil. Let boil for one minute. Put the turkey on the platter, cut open the thread and put the stuffing into a separate bowl. Put the gravy into the gravy boat and serve with mashed potatoes and vegetables of your choice. I got the idea of making the gravy that way from rec.food.cooking, and it was delicious! This way of cooking the bird takes about two hours to get it into the oven. After that you only have to baste it every 15-20 minutes. DON'T put a cover over the bird or it will be mushy.
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