How much to
buy:
1/2 lb per serving.
Defrost time: 20-lb bird takes 3 days in fridge or 12 hours in sink of water.
Remove giblets as soon as thawed.
Roast time: Unstuffed, chilled turkey at 325F:
- 6-8 lbs 2 3/4 to 3 1/2 hours
- 8-12 lbs 3 1/4 to 4 hours
- 12-16 lbs 3 1/2 to 4 1/2 hours
- 16-20 lbs 4 to 6 hours
- 20-26 lbs 5 1/2 to 7 1/2 hours
For Stuffed Turkey add 25 minutes cooking time for birds under 12lb.
Roast
Turkey Recipes
Golden
Roast Turkey Recipe
Yield: 14 Servings
16 lb Turkey
1 c Butter or Margarine, Melted
1/4 ts Salt
1/4 ts Pepper
Remove giblets and neck from turkey; wash, and set aside. Wash turkey
thoroughly inside and out. Pat dry with towels. Remove any excess fat.
Prepare your choice of dressing. (see recipes for dressings that follow the
Roast Turkey Recipes)
Preheat oven to 325F. Spoon some of dressing into neck cavity of turkey. Bring
skin of neck over back; fasten with poultry pin. Spoon remaining dressing into
body cavity; DO NOT PACK.
Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine,
bootlace fashion and then tie. Bend wing tips under body, or fasten to body
with poultry pins. Tie ends of legs together. Insert meat thermometer in inside
of thigh at thickest part. Place turkey on rack in shallow roasting pan. Brush
with some butter; sprinkle with salt and pepper.
Roast uncovered and brushing occasionally with remaining butter and pan
drippings; about 4 « hours, or until meat thermometer registers 185F. Leg
joint should move freely.
When turkey begins to turn golden, cover with a square of butter- soaked
cheesecloth or a loose tent of foil, to prevent burning. While turkey roasts,
cook giblets and neck.
Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and
poultry pins. Let stand 20 to 30 minutes before carving.
Make gravy. ( see gravy recipes below) NOTE:
Approximate baking time is 18 minutes per pound.
Portuguese
Roast Turkey Recipe
Yield: 10 Servings
1 (10-lb) fresh turkey
2 lb Coarse (kosher) salt
1/4 lb Unsalted butter
3 tb Olive oil
2 lg Garlic cloves - peeled and minced
1 lb French or Italian bread
1/2 ts Salt
1/2 ts Freshly ground black pepper
3 1/2 c Chicken stock
2 lg Egg yolks
Remove the giblets from the turkey for another use. Fill the neck and body
cavities of the turkey with coarse salt, then rub the skin well all over with
salt. Place the turkey and remaining coarse salt in a large deep kettle, adding
enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.
TO PREPARE THE STUFFING: Put the butter and olive
oil in a large heavy saute pan, or better yet, a kettle, and place it over
moderate heat. When the butter is melted, add the garlic and cook for 3-5
minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread
and the fine salt and pepper and toss well. Pour in the chicken stock and beat
hard with a wooden spoon until the mixture is pastelike. Turn the heat to its
lowest point, cover the kettle and steam 15-to-20 minutes until the bread
absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard
until smooth. Remove from the heat and reserve.
Preheat oven to 400F. Drain the turkey and rinse several times in cool water so
that all traces of salt are gone. Place the bird on the counter with the neck
cavity facing you. With your hands, begin working the skin free from the
breast. Proceed gently, taking care not to tear the skin. It's slow going at
first, but once you begin to free the skin, the job goes quickly. Loosen it all
the way down the bird to within about 1 inch of the tail end, down both sides.
With your hands, push the stuffing bit by bit far down under the skin and
continue, packing it in lightly, until the breast is covered with about a
1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the
back to enclose, and truss the bird.
Place the turkey breast-side up in a large shallow roasting pan without a rack
and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is
richly browned and a leg moves easily in the hip joint, remove from the oven.
Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep
warm. Remove trussing string and skewers and serve at once on a warmed platter.
Super-Moist Roast Turkey Recipe
Yield: 16 Servings
12 lb Turkey; thawed to room temp
1/2 ts Salt
1/2 ts Pepper
1/4 c Onions; finely chopped
1/4 c Carrots; finely chopped
1/4 c Celery; finely chopped
1/4 c Turnip; finely chopped
3 cl Garlic; thinly sliced
Preheat the oven to 325F. Sprinkle turkey inside and out with salt and
pepper. Tuck wings under turkey. Place turkey in an oven roasting bag. Scatter
onions, carrots, celery, turnip and garlic over and around turkey. Fold the top
of the bag over and place turkey, breast up. in a small roasting pan. Add 1 in.
water. Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in
the thickest part of the leg (but not touching the bone) reaches 165F to 170F.
Carefully tear open and remove the bag.
Increase the oven temperature to 450F. Roast 30 minutes longer, or until the
thermometer registers 180F, basting with the pan juices every 5 minutes. Turkey
should be golden brown. Remove the roasting pan from the oven and carefully
transfer turkey to a platter, letting the juices run back into the pan; reserve
the juices for gravy. Cover the bird with foil and let stand for 20 minutes
before carving.
Turkey
Dressing Recipes
Apple &
Prune Dressing Recipe
Yield: 16 Servings
1/4 c Vegetable Oil
1 md Onion
2 Celery Stalks, chopped
2 Apples, cored and chopped
16 Prunes, snipped into pieces
1 c Water
10 sl Whole Wheat Bread Cubes, fresh (6 cups)
1 ts Dried Sage, crushed
1/4 ts Ground Cinnamon
Combine the oil, onion, celery and apples in a large skillet. Saute for
about 10 minutes, or until the vegetables are tender. Remove from the heat. Add
the remaining ingredients. Toss gently to mix well. Use to stuff a 12- to
18-pound turkey or spoon the stuffing recipe mixture into an oiled 2-quart
baking dish. When baking the stuffing in a casserole, cover and bake in a 325F
oven for about 1 hour.
Apple Sage
Dressing Recipe
Yield: 6 Servings
2 ts Oil
1/2 c Onions, chopped
3 sl Bread
1/2 lb Apples, Granny Smith
2 tb Parsley, fresh
2 tb Currants
3/4 ts Sage
1/4 ts Salt
1/4 ts Thyme
1/8 ts Black pepper
1/3 c Apple juice
Use as stuffing recipe for your turkey or bake seperately in casserole dish.
For the casserole dish you will need to preheat oven to 350F.
Heat oil in small skillet over medium high heat. Add onion and saute 7 minutes,
until tender. Toast and cube bread. Cube unpeeled apples. Chop fresh parsley.
Toss remaining ingredients in large bowl; add onions and stir. Spoon into 1-1/2
qt casserole coated with cooking spray. Bake your stuffing recipe mix for 15
minutes. Stir gently and bake another 10 minutes or until top is crisp.
Barley
Mushroom Dressing Recipe
Yield: 12 Servings
2 tb Olive oil
6 oz Mushrooms; halved & sliced
1 ts Salt
2 lg Onions; coarsely chopped
2 Celery ribs; coarsely chopped
2 Carrots; peeled & sliced
2 cl Garlic; thinly sliced
1 ts Paprika
1/4 ts Dried thyme
1/4 ts Dried sage
1 1/4 c Barley
2 cn Chicken broth; 14oz each
Nonstick cooking spray
1/4 c Fresh parsley; chopped
1/4 c Orange juice
1/4 ts Pepper
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat.
Add mushrooms; sprinkle with 1/8 tsp of the salt. Cook without stirring for 1
minute. Cook, stirring, for 4 more minutes, or until mushrooms are just
softened. Transfer mushrooms to a large bowl. Set aside.
Add 2 tsp oil to the skillet. Add onions, celery, carrots and garlic. Sprinkle
with 1/8 tsp of the salt. Cook, stirring occasionally, 5 minutes. Add paprika,
thyme and sage. Cook 1 minute longer. Transfer vegetables to the bowl with
mushrooms. Set aside.
Heat remaining 1 tsp of oil in a large saucepan. Add barley and cook, stirring,
for 1 minute. Add chicken broth and bring to a boil. Lower heat, cover and
simmer 50 minutes, or until barley is tender but not mushy. Preheat the oven to
350F. Lightly coat a deep, 2 1/2-qt casserole dish with nonstick cooking spray.
Set aside.
Stir barley mixture, parsley and orange juice into the bowl with the
vegetables. Add 3/4 tsp salt and 1/4 tsp pepper. If the mixture seems dry, stir
in a little water or chicken broth. Transfer the mixture to the prepared
casserole dish and cover with aluminum foil. Bake for 30 to 40 minutes,
uncovering the dressing for the last 15 minutes.
Chestnut
Dressing Recipe
Boiling water
1 1/2 lb French chestnuts
1/3 c Butter Salt and pepper
1 c Dry bread crumbs
1/2 c Milk, scalded
Pour boiling water over chestnuts and let stand 5 minutes; remove skin with
fingers and a knife. Cook nuts about 1/2 hour in boiling salted water. Drain,
mash and add butter and seasonings. Pour milk over crumbs and add to nut
mixture. Mix well, stuff turkey.
Cornbread
Dressing Recipe
Yield: 8 Servings
3 c Crumbled cornbread
1 c Bread crumbs
2 c Fat-free chicken broth
1 c Celery; finely chopped
3/4 c Onion; finely chopped
2 Egg whites
1/2 ts Salt
1/2 ts Pepper
1/2 ts Poultry seasoning (or sage)
Combine all ingredients in mixing bowl; mix well. Stuffing recipe for the
turkey or turn into nonstick baking dish and bake at 350 F for 45 min. or until
light brown and "set".
Oyster
Dressing Recipe
3 lb Oysters, small to medium; -shucked, in their liquor
4 c ;Water
3/4 lb Margarine
2 tb Margarine
6 c Onions; chopped, in all
4 c Celery; chopped, in all
4 c Bell peppers,green;chopped, -divided
1 tb Garlic; minced
1 ts Garlic; minced
2 c Scallion; chopped, (tops -only)
2 c Parsley, fresh; chopped very -fine
8 sm Bay leaves
4 1/2 c Bread crumbs, very dry -divided
4 tb Butter, sweet
SEASONING MIX
2 ts Salt
2 ts Garlic powder
2 ts Cayenne pepper
2 ts Sweet paprika
2 ts Black pepper
1 ts Onion powder
1 ts Dried oregano leaves
1 ts Dried thyme leaves
This is a wonderful tastey Oyster Stuffing recipe for your bird. Combine the
oysters, oyster liquor, and water; stir and refrigerate at least 1 hour. Strain
and reserve the oysters and 4 cups of the oyster water separately; refrigerate
again until ready to use In a medium size bowl, combine the seasoning mix
ingredients; mix well. Set aside.
Place 1 stick plus 2 tbls of the margarine in a heavy 8-quart saucepan or large
Dutch oven over high heat. When margarine is half melted, add 3 cups of the
onions, 2 cups of the celery, and 2 cups of the bell peppers; saute until
onions are well browned, about 30 minutes, stirring occasionally. Stir in 3
tablespoons of the seasoning mix and the garlic. Reduce heat to low and cook
about 4 minutes, stirring and scraping pan bottom occasionally.
Add the remaining 2 sticks of margarine, 3 cups onions, 2 cups celery and 2
cups bell peppers, 1 cup of the green onions, 1 cup of the parsley, and the bay
leaves. Turn heat to high, stirring until margarine is melted; cook until
vegetables are tender but still a little crunchy, about 10 minutes, stirring
occasionally. Now stir in the reserved 4 cups oyster water and cook about 15
minutes, stirring occasionally. Stir in the remaining 1 tablespoon plus 1
teaspoon seasoning mix and enough bread crumbs (start with 4 cups, but you may
need a little more) to make a fairly moist but not runny dressing. Remove from
heat. Drain oysters well and stir them into the dressing.
Spoon dressing into an ungreased 15x11-inch baking pan (preferably not a
non-stick type) and bake uncovered in a 350 F oven until well browned, about 1
hour, stirring only after a dark crust builds (30 to 45 minutes). Then remove
from oven and stir thoroughly but gently so oysters won't break apart, scraping
browned parts from pan bottom and sides into the mixture. Discard bay leaves.
Add the butter and the remaining 1 cup green onions and 1 cup parsley, stirring
well. Serve as desired. NOTE: Be certain to let the
dressing cool, then refrigerate it and chill it well before using it to stuff
the bird.
