ROAST TURKEY WITH PAN GRAVY
Serves: 14
Work Time: 45 minutes
Total Time: about 4 hours 15 minutes
One 14-pound fresh or frozen (thawed) turkey, 1 1/2 teaspoons salt, 1/2
teaspoon coarsely ground black pepper, Pan Gravy, fresh herbs and grapes
for garnish
1. Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve
for making Pan Gravy. Rinse turkey with cold running water and drain well.
2. Fasten neck skin to back with 1 or 2 skewers. With turkey breast side
up, fold wings under back of turkey so they stay in place. Depending on
brand of turkey, with string, tie legs and tail together, or push drumsticks
under band of skin, or use stuffing clamp.
3. Place turkey, breast side up, on rack in large roasting pan. Rub turkey
all over with salt and pepper. Cover turkey with a loose tent of foil. Insert
meat thermometer through foil into thickest part of thigh next to body,
being careful that pointed end of thermometer does not touch bone. Roast
turkey about 3 3/4 hours; start checking for doneness during last hour of
roasting.
4. While turkey is roasting, prepare giblets and neck to use in Pan Gravy.
5. To brown turkey, remove foil during last 1 hour of roasting time and
baste occasionally with pan drippings. Turkey is done when thigh temperature
on meat thermometer reaches 180 degrees to 185 degrees F and drumstick feels
soft when pressed with fingers protected by paper towels. (Breast temperature
should be 170 degrees to 175 degrees F.)
6. When turkey is done, place on warm large platter; keep warm. Prepare
Pan Gravy.
7. To serve, garnish platter with fresh herbs and grapes. Serve with gravy.
Remove skin from turkey before eating, if you like.
Pan Gravy:
In 3-quart saucepan over high heat, heat gizzard, heart, neck, and enough
water to cover to boiling. Reduce heat to low; cover and simmer 45 minutes.
Add liver and cook 15 minutes longer. Drain, reserving broth. Pull meat
from neck; discard bones. Coarsely chop neck meat and giblets. Cover and
refrigerate meat and broth separately.
To make gravy, remove rack from roasting pan. Pour pan drippings through
sieve into 4-cup measure or medium bowl. Add 1 cup giblet broth to roasting
pan and stir until brown bits are loosened; pour into drippings in measuring
cup. Let stand a few seconds, until fat separates from meat juice. Spoon
2 tablespoons fat from drippings into 2-quart saucepan; skim and discard
any remaining fat. Add remaining giblet broth and enough water to meat juice
in cup to equal 3 cups.
Into fat in saucepan over medium heat, stir 2 tablespoons all-purpose flour
and 1/2 teaspoon salt; cook, stirring, until flour turns golden brown. Gradually
stir in meat-juice mixture and cook, stirring, until gravy boils and thickens
slightly. Stir in reserved giblets and neck meat; heat through. Pour gravy
into gravy boat. go to top
ROAST TURKEY with ORANGE-RICE STUFFING
(Serves 12)
Ingredients:
1 12-lb. whole Turkey
Salt and freshly ground Black Pepper
1 cup Butter or Margarine
1 cup Onion, chopped
4 cups Water
1 cup Orange Juice
3 Tbs. grated Orange Rind
4 cups Celery, chopped
2 tsp. Salt
1 tsp. Poultry Seasoning
5 1/3 cup pre-cooked Rice
1/2 cup fresh Parsley, chopped
Pat the whole turkey cavity dry with paper towels, but make sure the outside of the turkey stays moist. Sprinkle the cavity with salt and freshly ground black pepper to taste.
In a large saucepan, melt the butter or margarine over medium heat. Add the chopped onion and sauté until tender, but not yet browned. Add water, orange juice, orange rind, celery, the 2 tsp. salt, and poultry seasoning. Bring the mixture to a boil and add the rice. Cover, and remove from the heat source. Let stand for about 5 minutes, until the rice has finished cooking and absorbed most of the liquid. Stir in the chopped parsley with a fork, fluffing the rice as you mix in the fresh herb.
Stuff the neck and body cavity of the whole turkey with the rice. Skewer the neck skin to the body of the turkey to seal the front. Lift the legs of the turkey slightly and bind with kitchen twine to hold, making sure the loose skin at the back of the turkey covers the cavity with the rice. Skewer the back side to hold the rice firm, if necessary.
Place whole turkey, breast side up, in a shallow roasting pan. Cover loosely with aluminum foil and bake at 325-F degrees for about 4 hours and 30 minutes, or until a meat thermometer attains 180-F degrees in the thickest part of the turkey.
Make sure to check the turkey about every half hour and baste as necessary. Remove the foil tent during the last half-hour of oven roasting to produce a golden skin. You may elect to baste with a mixture of melted butter and orange juice for an evenly crisp and golden presentation.
Let stand for 15 to 20 minutes after removing the whole turkey from the oven, for easier carving. Carve and serve warm.
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TURKEY WALDORF SANDWICH
Ingredients:
1 cup cooked turkey, cut into 1/2-inch cubes
1/2 cup celery, diced
1 small Red Delicious apple, cored and cut into small cubes
2 tablespoons walnuts, chopped
1 tablespoon reduce-calorie mayonnaise
1 tablespoon nonfat yogurt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
4 lettuce leaves
8 slices reduced-calorie raisin bread
In medium-size bowl combine turkey, celery, apples, walnuts, mayonnaise,
yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or
overnight to allow flavors to blend.* To serve, arrange a lettuce leaf
on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top
with another bread slice. Repeat with remaining ingredients.
*NOTE: Turkey mixture will keep up to four days in the refrigerator.
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EAST COAST TURKEY CHOWDER
Ingredients:
(Serves 4)
1/2 cup chopped onion
1 cup (1/4-inch) celery slices
1 Tablespoon margarine
2 Cups turkey broth or low-sodium chicken bouillon
2-1/2 Cups peeled, (3/4-inch) cubed potatoes
1/2 Teaspoon salt
1/4 Teaspoon white pepper
Dash cayenne pepper
2 Cups («-inch) cubed COOKED TURKEY
1/4 Cup cornstarch
2 Cups skim milk
In 3-quart saucepan, over medium-high heat, saute onion and celery in
margarine until vegetables are tender-crisp.
Add broth, potatoes, salt, pepper and cayenne pepper; bring to boil.
Reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes
are tender. Stir in turkey.
In medium bowl, combine cornstarch and milk. Stir into soup and cook
until thickened. go to top
TURKEY AND WILD RICE BAKE
Ingredients:
1 package (6 ounces) wild and white rice mix, uncooked
2-1/3 cups water
1 can (4 ounces) sliced mushrooms, drained
1 can (14 ounces) whole artichoke hearts, drained and quartered
1 jar (2 ounces) chopped pimento, drained
2 cups cooked turkey, cut into «-inch cubes
1 cup Swiss cheese, shredded.
In 2-quart casserole combine rice with seasoning packet, water, mushrooms, artichokes, pimento and turkey. Cover and bake in 350 degree F. Oven 1 hour and 15 minutes or until liquid is absorbed. Top casserole with cheese and bake, uncovered, 5 to 10 minutes or until cheese is melted and golden brown.
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COOKIE CANDY TURKEYS
Ingredients:
12 chocolate candy stars
12 caramels, unwrapped
12 scalloped chocolate-frosted shortbread cookies
12 pieces candy corn
To make each turkey, place chocolate
star, point side up, on work surface.
Place one caramel on waxed paper;
microwave on high for 5 to 10 seconds
or just until slightly softened. Place
softened caramel on tip of chocolate star,
pressing down so they stick together. To
make the tail, press chocolate cookie,
striped side facing forward, firmly against
the soft caramel to stand upright. Press
candy corn on top of caramel to resemble
turkey's beak. 12 cookies. go to top
ONE POT GOULASH
Ingredients:
2 pounds turkey thighs (or netted boneless turkey roast)
1 large onion, chopped
1 can (10 3/3 ounces) condensed beef broth
1/2 teaspoon minced garlic
1 can *8-ounces) tomato sauce
2 tablespoons paprika
1 teaspoon caraway seeds
1/4 teaspoon pepper
2 cups uncooked medium noodles
1 cup plain yogurt or sour cream
Remove skin and bone from turkey; discard. Cut meat into 3/4-inch cubes. Put onion into a 3-quart round casserole. Cover with lid or plastic wrap. Microwave on 100% (High) 2 to 3 minutes. Or use 2 cups cooked turkey.
Add meat, broth and garlic to onions; re-cover. Microwave on 100% (High) 5 minutes. Stir and re-cover. Microwave on 100% (High) 5 minutes.
Add tomato sauce, paprika, caraway seeds and pepper; stir well. Stir uncooked noodles into casserole so that all noodles are below the surface of the liquid. Re-cover and microwave on 100% (High) 6 minutes. Stir, re-cover. Microwave on 100% (High) 6 to 7 minutes. Stir in yogurt or sour cream. Cover and let stand 5 minutes before serving.
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Given Below, are 3 preparations to stuff your roast turkeys. Choose as per your taste.
MUSHROOM STUFFING (For 12-Pound Turkey)
Ingredients:
5 1/2 cups Fresh Mushrooms; Sliced
6 cups Green Onions or Scallions; Thinly Sliced
1 cup Butter
12 cups Coarse White Bread Crumbs
1 tsp. Salt
In a large saucepan saute mushrooms and onions in butter for 10-minutes until wilted. In a large mixing bowl, pour sauteed ingredients over bread crumbs and toss lightly until moisture is consistent throughout the mixture. Stuff turkey and bake.
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Oyster Stuffing (For a 10-15 Pound Turkey)
Ingredients:
1 Loaf White Bread, Un-sliced
1/2 lb Butter or Margarine
2 Small Onions; Chopped
1 Stalk Celery; Chopped
3 Tbs. Fresh Parsley, Minced
1 tsp. Fresh Thyme Leaves
2 tsp. Salt
Freshly Ground Black Pepper
1 pint Oysters In Liquor
Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor, and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add oysters to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture. Stuff your turkey with the mixture and bake.
If it is difficult to get oysters canned in liquor, Substitute 1 can Oyster Stew, prepare as directed and add 1/4 tsp. Sage to your Stuffing.
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HERB STUFFING (For a 12-Pound Turkey)
Ingredients:
 1 Large Onion; Chopped
1 cup Butter
1 cup Celery; Finely Chopped
2 tsp. Granulated Chicken Bouillon
1 tsp. Poultry Seasoning
1/2 tsp. Salt
1/4 tsp. Pepper
1 1/4 cup Water
12 cups White Bread; Cubed
(Approximately 24-slices)
3/4 cup Parsley
In a large pan sauté chopped onion in butter until soft. Add celery, broth, poultry seasoning, salt, pepper and water and heat to a boil. Place bread and parsley in a large mixing bowl. Pour
sautéed ingredients over bread mixture and toss lightly until moisture is evenly distributed. Stuff well cleaned turkey with mixture and bake.
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STUFFED GRILLED TURKEY TENDERLOIN 3 pts.
Ingredients:
2 small turkey tenderloins, about 1/2 pound each
Nonstick vegetable spray
1 cup chopped onion
2 cloves garlic, minced
1 (4 oz) can chopped green chilies or jalapeno pepper, as desired
1/2 cup coarsely chopped cilantro
1 tsp olive oil
Cut deep pocket horizontally in side of each
tenderloin, making sure not to cut all the way through. Spray non-stick
skillet with vegetable spray. Sauté onion and garlic until softened, about 3
minutes. Stir in green chilies and cilantro. Stuff onion mixture into
pockets in tenderloins; secure with metal skewer or wooden picks. Brush
tenderloins lightly with oil. Grill, covered, over medium coals or Broil 6
inches from heat source 15 minutes per side or until tenderloins are cooked
through. Cut into 1/2-inch slices.
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HERBED ROASTED TURKEY.
Ingredients:
1 whole 12 to 14 lb turkey
1 whole 12 to 14 lb turkey
1/2 cup sage leaves (fresh)
1 apple (quartered)
1 stalk celery (halved)
1 onion (halved)
1/2 cup butter (melted)
Method:
Remove giblets and neck from turkey; reserve for other uses if desired. Rinse
turkey with cold water and pat dry. Loosen skin from the turkey breast a bit
not totally detaching. Place rosemary and sage under skin then smooth skin over
herbs and back into place. Place apple celery and onion into the neck cavity.
Place the turkey breast side up on a rack in a shallow roasting pan and brush
with melted butter. Cover turkey loosely with a "tent" of aluminum foil. Bake
at 325 degrees until meat thermometer registers about 180 degrees. This should
take from 3 1/2 to 4 hours but begin checking after 3 hours. Remove turkey and
let stand 15 minutes before carving. Serve with gravy.
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TURKEY BREAST BRAISED WITH GARLIC AND RICE.
Ingredients:
1 Cup long-grain rice
1 Can (14-1/2 ounces) chicken broth
1/2 Cup white wine, 2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage
1 Bay leaf
1 bone-in Turkey Breast (5-6 pounds)
Paprika
3 Cloves garlic.
Method:
Preheat oven to 350.In 5-quart Dutch oven combine rice, broth, wine, parsley,
rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle
turkey generously with paprika. Cut off root ends of garlic cloves. Place whole
garlic bulbs, cut-end-up, in rice around turkey breast. Cover top of Dutch oven
with foil and lid. Bake at 350 degrees F. 2-1/2 to 3 hours or until meat
thermometer inserted in thickest part of breast registers 170-175 degrees F.
Allow to stand 10 to 15 minutes before serving. To serve, carve turkey into
slices and place on platter. Spoon rice mixture into serving bowl. Squeeze
garlic from skins onto turkey and rice. go to top
BARBECUED TURKEY WITH MAPLE-MUSTARD SAUCE.
Ingredients:
For turkey:
6 quarts water
2 large onions (quartered)
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns (crushed).
1 13- to 14-pound turkey ,niblets discarded.
4 cups hickory smoke chips (soaked in water 30 minutes, drained)
Disposable 9x6 1/4x1-inch aluminum broiler pans.
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil.
For glaze:
3/4 cup pure maple syrup, 1/2 cup dry white wine, 1/3 cup Dijon mustard, 2
tablespoons (1/4 stick) butter.
Method:
First the turkey is soaked overnight in a brine to improve flavor and ensure
moist meat. (Be sure to use a pot large enough to hold both the brine and the
turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet
glaze, which incorporates two quintessential Napa Valley ingredients: wine and
mustard.
To Prepare Turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer,
stirring until salt and sugar dissolve. Cool brine completely. Rinse turkey
inside and out. Place turkey in brine, pressing to submerge. Chill overnight,
turning turkey twice.
If using charcoal barbecue:
Mound charcoal briquettes in barbecue and burn until light gray. Using tongs,
carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue.
Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan
between piles. Position grill at least 6 inches above briquettes. Position
vents on barbecue so that chips smoke and briquettes burn but do not flame.
If using gas or electric barbecue:
Preheat barbecue with all burners on high. Turn off center burner and lower
outside burners to medium-low heat. Place generous 1/2 cup hickory chips in
each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan
over unlit burner. Position grill at least 6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels.
Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl.
Brush over turkey. Arrange breast side up on grill, centering above empty
broiler pan. Cover; cook until thermometer inserted into thickest part of thigh
registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal
barbecue) to barbecue every 30 minutes, about 3 hours.
For glaze:
Bring all ingredients to simmer in heavy medium saucepan. Brush glaze over
turkey; cover and cook until thermometer inserted into thickest part of thigh
registers 180°F, covering any dark areas of turkey with foil, about 1 hour
longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
Serves 8. go to top
THANKSGIVING TURKEY.
Ingredients:
1 turkey, 1/2cup butter,
2(12 fluid ounce) cans cola -flavored carbonated beverage,
1 apple (quartered),
1 onion (chopped),
1tablespoon garlic powder,
1tablespoon salt,
1tablespoon ground black pepper,
4cloves crushed garlic,
1tablespoon salt.
Method:
Preheat an outdoor smoker to 225 to 250 degrees F (110 to 120 degrees 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 10x15 roasting pan and cover loosely with foil.
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until
internal temperature equals 180 degrees F (80 degrees C). (Note: Be sure to
baste the bird every 1 to 2 hours with the juices from the bottom of the
roasting pan). go to top |
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