Difference between revisions of "Roast Turkey"

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[[category:Sam_I_Am's Recipes]][[category:Main Course]][[category:Dinner]][[category:Thanksgiving 2007]][[category:Turkey]]Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].
 
==Brine==
 
  
*1 cup kosher salt
 
*1/2 cup light brown sugar
 
*1 gallon vegetable stock
 
*1 tablespoon black peppercorns
 
*1/2 tablespoon allspice berries
 
*1/2 tablespoon candied ginger
 
*1 gallon iced water
 
  
Bring all the above to a boil to help mix, and then add the ice to cool it down. Use a huge lobster pot to brine the turkey.
 
  
[[image:Turkey1.jpg]]
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==Description==
 +
Roast Turkey <ref>{{cite book|last=Lawson|first=Nigella |title=Nigella Christmas |year=2008|publisher=Alfred A. Knopf Canada |isbn=978-0-307-39774-4|pages=115-117}}</ref> <ref>{{cite book|last=Crocker|first=Betty |title=Betty Crocker's best Christmas cookbook |year=1999|publisher=General Mills, Inc. |isbn=0-02-863465-9|pages=64-65}}</ref> <ref>{{cite book|last=Day|first=Martha |title=Classic Cooking for Christmas |year=2010|publisher=Anness Publishing Ltd |isbn=|pages=26-27}}</ref> <ref>{{cite book|last=Stewart|first=Martha |title=The Martha Stewart Living Christmas Cookbook |year=2003|publisher=Clarkson Potter/Publishers, New York |isbn=1-4000-5037-5|pages=210, 290}}</ref> is a classic North American holiday dish, especially for Christmas meals.
  
Uh oh, the turkey doesn't fit. Maybe I could add another quart of water, but instead I found a turkey-shaped container.
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==Ingredients==
 +
*1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tbsp room temp.
 +
*1 750ml bottle dry white wine
 +
*1 fresh whole turkey (20-21 pounds), giblets and neck removed form cavity, turkey rinsed and patted dry
 +
*2 tsp coarse salt
 +
*2 tsp freshly ground pepper
  
[[image:Turkey2.jpg]]
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stuffing
 +
*3/4 cup (1 1/2 sticks) unsalted butter
 +
*4 onions (2 pounds) cut into 1/4 inch diced
 +
*16 stalks celery, cut into 1/4 inch dice
 +
*10 large fresh sage leaves, chopped or 2 tsp crushed dried sage
 +
*1 1/2 quarts chicken stock, homemade or low-sodium canned
 +
*2 loaves day-old white bread (about 36 slices), crusts on, cut into 1 inch cubes
 +
*2 tsp coarse salt
 +
*4 tsp freshly ground pepper
 +
*3 cups coarsely chopped fresh flat leaf parsley (about 2 bunches)
  
Let brine for 6 hours. When it's done brining, rinse off and pat dry.
 
  
==Stuff==
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==Procedures==
  
*1 Red Apple
 
*1/2 Onion
 
*1 t Cinnamon
 
*1 C Water
 
*5 sprigs Rosemary
 
*8 leaves Sage
 
  
Preheat to 500. Microwave the above ingredients for 5 minutes and shove 'em in the turkey. Just because we're making 'dressing' doesn't mean we can't stuff.
 
  
[[image:Turkey3.jpg]]
 
  
Take a doubled sheet of aluminum foil, and make a breast plate before you send your bird in for battle.
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==References==
 +
<References/>
  
[[image:Turkey4.jpg]]
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[[Category:North American cuisine]]
 
 
==Roast==
 
 
 
Roast at 500 for 30 minutes, to let the skin get crisp and awesome.
 
 
 
[[image:Turkey5.jpg]]
 
 
 
About this time, remember that you forgot to truss the turkey, so it's spread "eagled". Oh well.
 
 
 
Stick your thermometer probe into the thickest part of the breast and give your white meat a little protection, so the dark meat can catch up. Lower the heat to 350 and return the bird.
 
 
 
[[image:Turkey6.jpg]]
 
 
 
Note that in that photo it's almost 3:00. Uh oh! That gives you 2 hours to bring a 17 lb bird up to 161 degrees. It's just not going to happen. LUCKILY, any family with a four-year-old shows up half an hour late to everything.
 
 
 
==Final==
 
 
 
[[image:Turkey7.jpg]]
 

Revision as of 13:40, 30 October 2012


Description

Roast Turkey [1] [2] [3] [4] is a classic North American holiday dish, especially for Christmas meals.

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tbsp room temp.
  • 1 750ml bottle dry white wine
  • 1 fresh whole turkey (20-21 pounds), giblets and neck removed form cavity, turkey rinsed and patted dry
  • 2 tsp coarse salt
  • 2 tsp freshly ground pepper

stuffing

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 onions (2 pounds) cut into 1/4 inch diced
  • 16 stalks celery, cut into 1/4 inch dice
  • 10 large fresh sage leaves, chopped or 2 tsp crushed dried sage
  • 1 1/2 quarts chicken stock, homemade or low-sodium canned
  • 2 loaves day-old white bread (about 36 slices), crusts on, cut into 1 inch cubes
  • 2 tsp coarse salt
  • 4 tsp freshly ground pepper
  • 3 cups coarsely chopped fresh flat leaf parsley (about 2 bunches)


Procedures

References

  1. Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 115-117. ISBN 978-0-307-39774-4. 
  2. Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 64-65. ISBN 0-02-863465-9. 
  3. Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 26-27. 
  4. Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 210, 290. ISBN 1-4000-5037-5.