Wednesday, November 22, 2006
LET'S TALK TURKEY
Here's what my family will be eating on Thanksgiving Day. I've cooked my turkey this way for so long I can't quite remember where or when I got the recipe. In any case, it has never failed me. Enjoy, with blessings and wishes for a peaceful and safe Day of Thanksgiving...
Ingredients:
1 whole turkey, deceased and defeathered
2-3 whole apples, peeled and quartered
1-2 onions, cut into 8ths
Whole garlic, peeled and notched
Olive oil
Misc. seasonings to taste - suggested are basil, parsley, sage, season salt, etc.
Whole stems of rosemary
Poultry clamps or toothpics
Roasting pan with lid or aluminum foil
Medium Sherry, any brand
Prep turkey for roasting (remove neck & gizzards, rinse in warm water, pat dry)
Mix together misc. seasonings and olive oil
Coat inside of turkey with olive oil mixture
Stuff inside of turkey with mixture of apples, onions, whole garlic, and pieces of Rosemary until full, clamp ends with poultry clamps or toothpics.
Separate skin from flesh around breast, thigh, leg areas, coat with olive oil seasonings, and insert rosemary sprigs under skin
Coat the entire outside skin area with the remaining olive oil seasoning mixture
Pour sherry into bottom of roast pan, just enough to cover the bottom of the pan but not enough to reach the roaster rack (if there is one)
Place turkey in roast pan, breast side up (legs pointing up)
Cover completely with lid or foil, so no moisture escapes, allowing enough room for air to circulate without the foil touching the turkey if possible
Cook in oven at 350 degrees for 20-30 minutes per pound
It's important to make sure your turkey is covered as tightly as possible in the oven, as the sherry will evaporate inside and help keep the turkey moist while giving it a wonderful flavor. Do NOT remove the foil/lid for any reason, as you will lose all that moisture. There is no need to ever baste the turkey.
Approximately 1 - 1 1/2 hours prior to removing from oven, remove the foil/lid so the turkey will brown. At this time you can also drain the juices from the bottom of the pan if you want to make gravy with it.
After turkey is brown and completely cooked, remove from oven and set out to cool but DO NOT TOUCH FOR AT LEAST 30 MINUTES. Letting the turkey sit out and cool allows the juices to be reabsorbed and will keep the turkey moist.
Carve, serve, and enjoy!
P.S. We don't eat the stuffing from the turkey - we do our dressing separately. The apples and onions etc. are used only to season and cook the bird, but they're not eaten.
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Ingredients:
1 whole turkey, deceased and defeathered
2-3 whole apples, peeled and quartered
1-2 onions, cut into 8ths
Whole garlic, peeled and notched
Olive oil
Misc. seasonings to taste - suggested are basil, parsley, sage, season salt, etc.
Whole stems of rosemary
Poultry clamps or toothpics
Roasting pan with lid or aluminum foil
Medium Sherry, any brand
Prep turkey for roasting (remove neck & gizzards, rinse in warm water, pat dry)
Mix together misc. seasonings and olive oil
Coat inside of turkey with olive oil mixture
Stuff inside of turkey with mixture of apples, onions, whole garlic, and pieces of Rosemary until full, clamp ends with poultry clamps or toothpics.
Separate skin from flesh around breast, thigh, leg areas, coat with olive oil seasonings, and insert rosemary sprigs under skin
Coat the entire outside skin area with the remaining olive oil seasoning mixture
Pour sherry into bottom of roast pan, just enough to cover the bottom of the pan but not enough to reach the roaster rack (if there is one)
Place turkey in roast pan, breast side up (legs pointing up)
Cover completely with lid or foil, so no moisture escapes, allowing enough room for air to circulate without the foil touching the turkey if possible
Cook in oven at 350 degrees for 20-30 minutes per pound
It's important to make sure your turkey is covered as tightly as possible in the oven, as the sherry will evaporate inside and help keep the turkey moist while giving it a wonderful flavor. Do NOT remove the foil/lid for any reason, as you will lose all that moisture. There is no need to ever baste the turkey.
Approximately 1 - 1 1/2 hours prior to removing from oven, remove the foil/lid so the turkey will brown. At this time you can also drain the juices from the bottom of the pan if you want to make gravy with it.
After turkey is brown and completely cooked, remove from oven and set out to cool but DO NOT TOUCH FOR AT LEAST 30 MINUTES. Letting the turkey sit out and cool allows the juices to be reabsorbed and will keep the turkey moist.
Carve, serve, and enjoy!
P.S. We don't eat the stuffing from the turkey - we do our dressing separately. The apples and onions etc. are used only to season and cook the bird, but they're not eaten.
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