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Turkey Recipes Disk 111 |
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APRICOT GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY
AWESOME TANGERINE-GLAZED TURKEY
ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY
ROAST TURKEY WITH TASTY CHESTNUT STUFFING
APRICOT GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY > Back to Top <
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
3/4 cup room temperature, unsalted butter
3 tablespoons chopped fresh sage
1-1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped sage
2 cups low-sodium chicken broth
salt and pepper to taste
For Glaze: Combine apricot nectar, preserves, ginger, and honey in a
heavy small saucepan and bring to boil. Reduce heat to medium-low, and simmer
until thickened and reduced to 1-1/4 cups, about 15 minutes.
For Herb Butter: Blend 3/4 cup unsalted butter at room temperature, 3
tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
For Onion Mixture: Melt 2 tablespoons unsalted butter in heavy large skillet
over medium heat. Add onions and shallots: sauté 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.
Position rack in lowest third of oven. Preheat to 400°F (205°C).
Pat turkey dry with paper towels. Season turkey cavity with salt and pepper.
Place turkey on rack, and set in large roasting pan. Slide 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 for 30 minutes. Reduce oven temperature to 325°F (165°C). 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 1/2 teaspoon chopped fresh sage to pan. Roast
15 minutes. Brush 1/2 cup hot glaze over turkey. Continue to roast turkey
uncovered until meat thermometer inserted into thickest part of thigh registers
180°F, or until juices run clear when thickest part of thigh is pierced
with skewer Brush occasionally with glaze, and add more broth to pan if liquid
evaporates. Bake about 40 minutes longer for unstuffed turkey, and about 1 hour
10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil.
Let stand 30 minutes. Reserve mixture in pan for gravy.
Pour contents of roasting pan into strainer set over large bowl. Spoon fat
from pan juices in bowl. Transfer onion mixture 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
saucepan, and bring to boil. Cook until color deepens, skimming off any foam,
about 5 minutes. Season with salt and pepper.
Makes 16 servings
AWESOME TANGERINE-GLAZED TURKEY > Back to Top <
10 pounds whole turkey, neck
and giblets reserved
3/4 cup unsalted butter, softened
3/4 cup canola oil
1-1/2 cups tangerine juice
2-1/4 cups turkey stock
2 cups dry bread stuffing mix
3 tablespoons all-purpose flour
Preheat oven to 425°F ( 220°C).
Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the
neck cavity loosely with the Sausage, Apple & Dried Cranberry Stuffing. Fold
the neck skin under the body, and fasten it with a skewer. Pack the body cavity
loosely with the remaining Sausage, Apple & Dried Cranberry Stuffing. Tie
the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2
of the butter (6 tablespoons) and season it with salt and pepper. Place turkey
in a shallow roasting pan; roast for 25 minutes.
Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons) with the
oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to
325°F (165°C). Baste the turkey with the pan juices and drape it
with a piece of cheesecloth soaked in the tangerine-oil mixture. Roast the
turkey for one hour before basting the turkey with the tangerine-oil mixture and
pan juices (over the cheesecloth) every 20 minutes for 2-1/2 hours more (or
until juices run clear when the fleshy part of a thigh is pricked with a skewer
and a meat thermometer inserted in the fleshy part of a thigh registers 180 to
185°F/ 85 to 90°C).
Discard the cheesecloth and the trussing string from turkey. Transfer the
turkey to a heated platter, reserving the pan juices in the roasting pan; let
stand for 25 minutes before carving and spooning out stuffing into a serving
dish. Skim the fat from the remaining pan juices and reserve 1/4 cup. Add 1 cup
of the stock to the pan juices and deglaze the pan over high heat, scraping up
the brown bits.
In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the
"roux" over low heat, whisking, for 3 minutes. Add the remaining 2
cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10
minutes, stirring constantly, then strain through a sieve. Add chopped giblets;
transfer to gravy boat. If desired, garnish turkey platter with fresh herbs.
Serve.
Makes 6 servings
CARVING A TURKEY
> Back to Top <
Let it Sit
Once the bird is removed from the oven, it should stand for 20 to 35 minutes,
depending on its size. This gives the juices a chance to soak into the flesh,
allowing for succulent cuts of meat. Before you begin carving, have a warm
serving platter ready and waiting for all the juicy white and dark meat you'll
soon be slicing and digging into.
Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a
carving fork. Using a sharp knife, slice through the meat between the breast and
the leg. Next, using a large knife as an aid, press the thigh outward to find
the hip joint. Slice down through the joint and remove the leg. Cut between the
thigh bone and drumstick bone to divide the leg into one thigh piece and one
drumstick. To carve the drumstick, steady it with a carving fork and cut a thick
slice of meat from one side, along the bone. Next, turn the drumstick over so
that the cut side faces down. Cut off another thick slice of meat. Repeat,
turning the drumstick onto a flat side and cutting off meat, carving a total of
four thick slices. To slice the thigh, place it flat side down on a cutting
board. Steady the thigh with a carving fork. With a knife, cut parallel to the
bone and slice off the meat. Be sure to place all the cuts on the warmed serving
platter as you work.
Remove the Wings
Before you carve the breast, the wings must be removed. Slice diagonally down
through the edge of the breast toward the wing. Using a knife as an aid, press
the wing out to find the shoulder joint; cut through the joint and remove the
wing. Place the wing on the serving platter as is.
Carve the Breast
To carve the breast meat, hold the back of the carving fork against the
breastbone. Starting parallel to the breastbone, slice diagonally through the
meat. Lift off each slice, holding it between the knife and fork, and place on
the warm serving platter. Continue until you have carved all the meat on one
side of the breast. Repeat, carving the other side of breast.
DEEP-FRIED TURKEY > Back to Top <
3 gallons peanut oil
12 pounds whole turkey
1 (3.8-ounce) jar Creole-style seasoning
1 white onion
Fill a 26 quart aluminum pot (including drain basket) with oil. Place
on outdoor propane cooker and heat to 350°F (175°C).
Remove neck and giblets from turkey, rinse and pat dry. Sprinkle Creole
seasonings over turkey inside and out. Gently rub in seasonings.
Place the whole onion and turkey in drain basket. Slowly lower basket into hot
oil to completely cover turkey. (Half way through cooking the onion will float
to the top of the oil to prevent oil from scorching).
Maintain a temperature of 350°F and cook turkey for 3-1/2 minutes per
pound, about 45 minutes.
Carefully remove basket and drain turkey. Insert a meat thermometer into the
thickest part of the thigh to insure a temperature above 180°F (82°C). Place in a food safe paper bag to finish the draining process before
carving.
Makes one 10 to 12 pound turkey
GREATEST GRILLED TURKEY > Back to Top <
12 pounds whole turkey
1 tablespoon vegetable oil
salt and pepper to taste
1 pinch Italian seasoning
Prepare grill for medium-high heat.
Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return
legs to tucked position. Brush turkey with oil. Season to taste, inside and out.
Place turkey, breast side up, in a roast holder set inside a large heavy-gauge
foil pan. Place in center of cooking grate. Cook 11 to 13 minutes per pound to
an internal temperature of 180°F (85°C) in the thigh and 170°F (80°C) in the breast. Remove turkey from grill and let stand
15 minutes before carving. Serving size is about 4 oz of the skinless portion.
To collect drippings to make gravy , pour a little water into foil pan.
Replenish water as needed to keep drippings from burning. Removing pan from
under turkey about 30 minutes before bird is done and make gravy. Continue
cooking turkey in the center of the cooking grate.
Makes 4 to 8 servings
GRILLED TURKEY > Back to Top <
4 pounds whole turkey
1 large onion, diced
1 (750 milliliter) bottle red wine
salt and pepper to taste
In a pot style grill, fill the bottom with a whole bag of charcoals.
Light the charcoal, and when ready, spread to cover the bottom of grill.
Wash the turkey down and stuff with onion chunks. Rub the exterior down with
salt and pepper.
Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's
grate. Pour wine over the turkey. Cover the top of the turkey with foil.
Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90
minutes, or until meat is to your liking. Baste frequently. You might need to
add water to the pan if the wine evaporates.
Makes 5 servings
GRILLED WHOLE TURKEY > Back to Top <
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare grill for medium-high heat. Rinse turkey and pat dry.
Place turkey, breast side down, on rack over hot coals. Sear turkey on both
sides until skin is golden to dark brown.
In a large roasting pan, mix together the water, bouillon, garlic powder,
onion powder, chicken seasoning, parsley and paprika.
Place turkey breast side down in pan. Pour liquid with spices over turkey
back, cover tightly with foil and place on grill.
Cook 11 to 13 minutes per pound to an internal temperature of 180°F
(85°C) in the thigh and 170°F (80°C) in the breast.
Remove turkey from grill and let stand 15 minutes before carving.
Makes 1 turkey
HOMESTYLE TURKEY > Back to Top <
12 pounds whole turkey
4 cups warm water (110 degrees F/45 degrees C)
3 tablespoons chicken bouillon
6 tablespoons butter
2 tablespoons seasoning salt
2 tablespoons dried parsley
2 tablespoons dried minced onion
Preheat oven to 350°F (175°C). Rinse and wash turkey.
Discard the giblets or you can add these to pan if these are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the
breast to make little pockets. Put 3 tablespoons of the butter on both sides
between the skin and breast meat. This makes for very juicy breast meat.
Combine the water with the bouillon sprinkle in the parsley flakes and minced
onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil and bake at 350°F (175°C) for 4 to 5 hours.
For the last 45 minutes or so remove the foil so the turkey will brown nicely.
Makes 6 to 7 servings
HOW TO CARVE A TURKEY
> Back to Top <
Begin carving the turkey by removing each leg. Arrange the turkey,
breast side up, on a cutting board. Steady the turkey with a carving fork. Cut
the skin between the thigh and breast. Next, using a large knife as an aid,
press the thigh outward to find the hip joint. Slice down through the joint and
remove the leg. You can also grasp the leg, and twist it at the joint to remove
it.
Cut between the thigh bone and drumstick bone to divide the leg
into one thigh piece and one drumstick.
To carve the drumstick, steady it with a carving fork and cut a
thick slice of meat from one side, along the bone. Next, turn the drumstick over
so that the cut side faces down. Cut off another thick slice of meat. Repeat,
turning the drumstick onto a flat side and cutting off meat, carving a total of
four thick slices.
To slice the thigh, place it flat side down on a cutting board.
Steady the thigh with a carving fork. Using knife, cut parallel to the bone and
slice off the meat.
Before the breast is carved, the wing must be removed. Slice
diagonally down through the bottom edge of the breast toward the wing. Using
knife as an aid, press the wing out to find the shoulder joint; cut through the
joint and remove wing.
To carve the breast meat, hold the back of the carving fork
against the breastbone. Starting parallel to the breastbone, slice diagonally
through the meat. Lift off each slice, holding it between the knife and fork.
Continue until you have carved all the meat on one side of the breast. Repeat
carving on other side of breast.
HOW TO COOK A TURKEY
> Back to Top <
Below are listed the cooking times for different sizes of turkeys.
These times are based on roasting the bird in a 325°F (165°C)
oven. Some recipes call for a higher temperature for the first 30 to 45 minutes
and some recipes call for a 350°F (175°C) oven, so the overall
cooking time for these birds will be reduced. A good rule of thumb is to check
the doneness about 30 minutes before you expect the turkey to be finished.
Remember that the turkey is only fully cooked when a thermometer inserted into
the thickest part of the thigh (without touching bone) registers 180°F.
Weight Unstuffed Stuffed
10 to 18 pounds 3 to 3.5 hours 3.75 to 4.5 hours
18 to 22 pounds 3.5 to 4 hours 4 to 5 hours
22 to 24 pounds 4 to 4.5 hours 4.5 to 5.5 hours
24 to 29 pounds 4.5 to
5
hours
5.5 to 6.25 hours
MAPLE ROAST TURKEY AND GRAVY > Back to Top <
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons Fresh Marjoram
2-1/2 teaspoons lemon zest
3/4 cup butter
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
Boil apple cider and maple syrup in a heavy saucepan over medium-high
heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in
1/2 of the thyme and marjoram and all of the lemon zest. Add the butter or
margarine and whisk until melted. Add salt and ground pepper to taste. Cover and
refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375°F (190°C). Place oven rack in the lowest
third of oven.
Wash and dry turkey. Place turkey in a large roasting pan. Slide hand under
skin of the breast to loosen breast skin. Rub 1/2 cup of the maple butter mix
under the skin of the breast. If planning on stuffing turkey do so now. Rub 1/4
cup of the maple butter mixture over the outside of the turkey. With kitchen
string tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery and chopped carrot around the turkey
in the roasting pan. If desired the neck and giblets may be added to the
vegetables. Sprinkle the remaining thyme and marjoram over the vegetables and
pour the chicken stock into the pan.
Roast turkey at 375°F (190°C) for 30 minutes. Reduce oven
temperature to 350°F (175°C), and cover turkey loosely with foil
(shiny side towards turkey). Continue to roast until very tender, basting
occasionally with pan juices. About 3 to 4 hours unstuffed, 4 to 5 hours
stuffed. Pierce the leg joint with a fork, if the juices run clear or faintly
pink then the turkey is done. Transfer turkey to a platter and cove with foil.
Reserve pan mixture for gravy.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices.
Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and
bring to a boil.
Mix 3 tablespoons of the reserved maple butter mixture with the flour in a
small bowl to form a paste. Whisk baste into broth mixture. Add the chopped
fresh thyme and bay leaf. Boil until reduced and thickened slightly, whisking
occasionally. Add apple brandy if desired and season with salt and ground pepper
to taste.
Makes 12 servings
ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY > Back to Top <
12 pounds whole turkey, neck
and giblets reserved
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1/2 teaspoon lemon zest
3/4 cup butter, softened
2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped carrots
2 cups apple cider
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 1-1/2 teaspoon 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)
Preheat oven to 375°F (190°C).
Position rack in lower third of oven. 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 ½ cup maple butter over breast under skin. If stuffing
turkey, spoon stuffing into main cavity. Rub ¼ cup maple butter over outside of
turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to
hold shape of turkey. Arrange onion, celery, carrots and reserved turkey neck
and giblets around turkey in pan. Sprinkle vegetables with remaining 1
tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cup broth into pan.
Roast turkey 30 minutes. Reduce oven temperature to 350°F (175°C). Cover entire turkey loosely with heavy-duty foil and roast until meat
thermometer inserted into thickest part of thigh registers 180°F (85°C) 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 the 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 cup. Transfer liquid to heavy medium saucepan and bring to
boil. Mix 3 tablespoon reserved maple butter and 1/3 cup 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 minutes. 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.
Makes 12 servings
ROAST TURKEY WITH TASTY CHESTNUT STUFFING > Back to Top <
12 pounds whole turkey, neck
and giblets reserved
salt to taste
ground black pepper to taste
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
With a sharp knife cut a cross on the flat side of each chestnut.
Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot,
remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to
30 minutes until tender. Drain. Chop coarsely.
Melt the butter or margarine in a saucepan. Add onions and celery, and cook
until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt
to taste.
Preheat oven to 350°F (175°C).
Remove neck and giblets: use for gravy if desired. Wash turkey with cold
water, and dry. Rub salt and pepper into body cavities. Spoon stuffing into body
cavities. Do not pack tightly. Close skin with skewers or twine, and tie
drumsticks together. Place turkey on a roasting pan.
Roast the turkey, uncovered, for 20 minutes per pound. Test after three hours
for doneness with a fork to see if juices run clear, and with a thermometer for
an internal temperature of 175°F (80°C). If the turkey gets too
dark, place an aluminum foil "tent" over the breast. Remove from oven,
place on platter, and allow the turkey to stand for 20 minutes before carving.
Any extra stuffing can be baked in a covered casserole in the oven with the
turkey for the last hour.
Makes 9 servings
ROSEMARY ROASTED TURKEY > Back to Top <
12 pounds whole turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
Combine the olive oil, garlic, rosemary, basil, Italian seasoning,
black pepper and salt to taste. Set aside.
Wash the turkey, inside and out, pat dry. Remove any large fat deposits.
Loosen the skin from the breast. This is done by slowly working your fingers
between the breast and the skin. Work it loose to the end of the drumstick being
careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the
breast skin and down the thigh and leg. Rub the remainder of the rosemary
mixture over the outside of the breast. Use toothpicks to seal skin over any
exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to
the bottom of the pan. Roast according to the number of pounds your turkey
weighs. This is usually 20 minutes per pound in a 325°F (175°C)
oven. A meat thermometer inserted in the thigh should read 180°F (82°C) and the juices should run clear when pierced with a fork.
Makes 1 turkey
3 pounds whole chicken, boned
salt and pepper to taste
1 Creole seasoning to taste
1 (4-pound) duck, boned
16 pounds turkey, boned
Preheat oven to 375°F (190°C). Lay the boned chicken
skin-side down on a platter and season liberally with salt, pepper and Creole
seasoning. Lay the boned duck skin-side down on top of the chicken and season
liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of
cold Sausage and Oyster Dressing and push the dressing into the leg and wing
cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of
cold dressing. Lay the chicken on top of the duck skin-side down and cover it
with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and
fasten them together with toothpicks. Use the kitchen string to lace around the
toothpicks to help hold the stuffed turkey together. Carefully place the
turducken, breast up in a large roasting pan.
Roast covered for 4 hours or until the turducken is golden brown. Continue to
roast uncovered for 1 hour or until a meat thermometer inserted through the
thigh registers 180°F and a thermometer inserted through the stuffing
registers 165°F. Check the turducken every few hours to baste and remove
excess liquid. There will be enough pan juices for a gallon of gravy. Carve and
serve.
Makes 12 servings
TURKEY IN A SMOKER > Back to Top <
1 turkey
1/2 cup butter
2 (12-ounce) cans cola-flavored carbonated beverage
1 apple, quartered
1 onion, chopped
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper
4 cloves crushed garlic
1 tablespoon salt
Preheat an outdoor smoker to 225 to 250°F (110 to 120°C).
Remove all innards from the turkey and reserve for gravy, if desired. Rinse
turkey under cold water and pat dry. Place butter or margarine, cola, apple,
onion, garlic powder, salt and ground black pepper into the cavity of the
turkey. Rub the crushed garlic over the outside of the bird and sprinkle with
seasoned salt.
Place the turkey in a 10 x 15-inch roasting pan and cover loosely with foil.
Smoke at 225 to 250°F (110 to 120°C) for 10 hours, or until
internal temperature equals 180°F (80°C). (Note: Be sure to
baste the bird every 1 to 2 hours with the juices from the bottom of the
roasting pan.)
Makes 6 to 8 servings
WORLD'S BEST TURKEY > Back to Top <
12 pounds whole turkey
1 (750 milliliter) bottle champagne
1/2 cup butter
salt and pepper to taste
1 tablespoon garlic powder
2 apples, peeled, cored and halved
Preheat oven to 350°F (175°C).
Rinse turkey, remove giblets and the neck. Lift up turkey skin and place pats
of butter under skin (don't remove skin).
Place apples inside cavity of turkey. Place turkey in pan or in roasting bag.
Pour 2/3 to 3/4 bottle of champagne over top and inside turkey. Sprinkle with
salt, pepper and garlic to taste. If not using roasting bag, baste often until
done. Bake turkey until it reaches an internal temperature of 180°F ( 85°C).
Makes 4 to 6 servings
THE TURKEY
> Back to Top <
This has got to be the tastiest turkey ever made...
First melt a stick of butter then add a bottle of white wine usually a Chardonay. Then
add 1 tablespoon crushed garlic and 1 teaspoon each thyme and basil. Let this simmer
approximately 30 minutes.
While this is simmering get the turkey ready. Fix the turkey up and put it in the roasting pan, then cover the exposed area with cheese cloth. Use 4 layers of cheese cloth and completely wrap him up. (sit him on it and wrap it over each side) When ready to go in the oven use a baster and baste with the butter/wine. Baste about every 20
minutes, until the mixture is gone, then use the juice from the turkey. The cheese cloth helps hold the moisture and flavor in the turkey. The cloth gets dark but when you take it off the turkey is a beautiful golden brown.
Happy Thanksgiving from Spike & Jamie |
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