Golden
Brown Turkey
10 to 12-lb Turkey*
½ cup butter or margarine, melted
½ cup butter or margarine
1 cup finely chopped onion
3 cups finely chopped celery
¾ cup finely chopped parsley
1 tablespoon salt
1 tablespoon poultry seasoning
1 teaspoon paprika
½ teaspoon pepper
1 egg, slightly beaten
12 cups fine fresh white-bread crumbs
Preheat oven to 325°F. Remove giblets from turkey; set aside
for gravy. Wash and dry turkey very well inside and out.
Make old-fashioned Dressing: Melt 1/2 cup butter in skillet over
low heat. Add onion and celery:
sauté until golden, about 5 minutes. Toss lightly with rest of
dressing ingredients in large bowl just until well mixed.
Spoon dressing into neck cavity. Bring skin of neck over
back: fasten with poultry pin. Spoon dressing into body
cavity. Do not pack. Bake any leftover dressing in covered
casserole.
Insert about 5 poultry pins, at regular intervals, to draw body
opening together. With long piece of twine, lace cavity closed,
boot lace fashion; tie with knot.
Bend wing tips under body or fasten wings to body with poultry
pins. With twine, tie ends of legs together. Brush turkey all
over with some of melted butter.
Insert meat thermometer in inside of thigh at thickest part.
Turn, breast side down, on rack in shallow roasting pan.
Roast, uncovered, 2 hours. Turn breast side up. Saturate
cheesecloth square with rest of melted butter; place over turkey
breast. (Or brush turkey with rest of butter; cover breast
loosely with square of foil.) Roast 2 to 2-1/2 hours longer.
As cheesecloth dries out, moisten with pan drippings. (Or brush
turkey with drippings.)
Turkey is done when meat thermometer registers 185 to 190°F;
leg joint should move freely when twisted, and fleshy part of
drumstick should feel soft.
Place turkey on heated platter; remove cheesecloth or foil,
twine, and poultry pins. Let stand 20 to 30 minutes.
Meanwhile, make Giblet Gravy.
Makes 15 or 16 servings; about 12 cups dressing.
Spicy Turkey Roast
Yield: 10 servings
1 Frozen Whole Boneless Turkey 4lbs, thawed as package Directs
8 (to 10) large cloves garlic
3 T Rosemary
1 t Paprika
1 T Coarsely ground black pepper
1 t Coarse Kosher style salt
2 T Olive oil
Rosemary sprigs, for garnish, optional
Red pepper, for garnish, optional
Remove mesh from the turkey. Lay turkey out as flat as possible
on a cutting board, placing the skin side down. Combine the
garlic, rosemary, pepper and salt in the work bowl of the food
processor with the steel blade in place, or in blender. Turn
motor on. Add the oil, processing until coarsely chopped. Spread
half the garlic mixture over the inside
of the turkey. Reroll the turkey. Tie firmly with string every
two inches to return the meat to its original log shape. Spread
evenly with the remaining garlic mixture. Place on rack in
roasting pan. Roast at 350F for 1 1/2 to 2 hours until a meat
thermometer inserted in the center registers 170F. A long log
shape takes less time than a more compact roast. Remove from
oven. Let stand 20 minutes before removing string. Cut
thin slices to serve. Garnish with rosemary and red pepper.
Scrape up cooking juices from bottom of pan. Spoon over meat, or
thicken with flour and add chicken broth for gravy, if desired.
Sweet/Hot Mustard for turkey
Ingredients:
1 qt Mayonnaise jar (empty)
Mayonnaise
Prepared Mustard
1 bottle horse radish
4 chopped garlic cloves
4 tbs sugar
Fill jar 3/4 full with mustard. Add horse radish garlic and
sugar.
Fill jar to top with mayonnaise. Season with sugar to taste.
Serve with turkey. Great on sandwiches.
Turkey
Soup:
1 turkey carcass with bits of meat left on (from 13 - 20 lb.
turkey)
2 bay leaves
1 onion diced (med to large depending on size of turkey)
4 carrots (2 grated and 2 chopped)
2 stalks celery (with leaves - use innner stalks) chopped
5 peppcorns whole
Roast carcass at 400 - 450 degrees for 45 minutes (brings out
flavor of bones). Break up carcass into large dutch oven add
remaining ingrediants and water to cover. Bring to a boil and
simmer for 6 - 8 hours, adding water to keep
ingediants covered. Remove bay leaves, peppercorns and bones.
Salt and pepper to taste. Serve in a bowl with cooked rice or
noodles. Additional vegetables can be added at serving such as
mixed vegetables.
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