Home  Features Food & Recipes Thanksgiving’s main event!
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Thanksgiving’s main event! |
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Sunday, 23 November 2008 |
 It’s Thanksgiving time again, and if you want rave reviews on your Thanksgiving Dinner, you will definitely have to do some prep work.
First things first… how many people are you catering for? And, is your family likely to bring guests you didn’t have on your list?
When you select your turkey, make sure you have about 1 pound of per guest. Buying Fresh or Frozen turkey is totally dependent on you. A frozen turkey should thaw in one day for every five pounds – so a 15 lbs turkey may take about 3 days to thaw (in the fridge). Or, if you submerge the bird in water, it might take about 30 minutes per pound.
Stuffed Turkey recipe
1 Turkey (about 12-14 lb)
6 tbsp Butter
2 tbsp finely chopped fresh Tarragon
2 tbsp finely chopped fresh Parsley
2 cloves crushed garlic
1 tbsp Olive oil
A pinch of Saffron
Salt
Pepper
Directions:
After you defrost as shown above, bring turkey to room temperature before cooking.
Preheat the oven to 350 degrees F.
Remove the neck and giblets from turkey cavity and wash bird
Pat the turkey dry with paper towels
Separate skin from breast meat.
Mix together well 4 tbsp butter, 2 tbsp finely chopped tarragon, 2 tbsp finely chopped parsley, 2 cloves of crushed garlic, 1 tbsp olive oil, some salt and pepper.
Squeeze in the mix between skin and meat and massage the skin well.
Stuffing Ingredients:
1 tbsp oil
1 medium onion chopped
2 cloves garlic minced
1/2 cup mushroom chopped
1-2 cups bread crumbs
1 tbsp finely chopped fresh Tarragon
1 tbsp finely chopped fresh Parsley
1 medium carrot finely chopped
Salt
Pepper
To make stuffing, Saute chopped onion, minced garlic and mushrooms.
Blend in bread crumbs, 1 finely chopped carrot, some chopped parsley and tarragon, salt and pepper to taste.
Put stuffing into turkey cavity and bind it up with string around legs and breast.
Blend 2 tbsp butter with some hot water, saffron, salt and pepper and rub all over the turkey.
Put turkey in a baking dish and cover it with aluminum foil.
Place it in the oven and cook for 2 hours, basting regularly.
Put potatoes and chopped carrot around the turkey after 2 hours and continue cooking.
Check the temperature inside the turkey breast until it reaches 165 degree F. Meanwhile baste turkey with its broth regularly.
After reaching 165 degree F, remove aluminum foil and cook for another 20 min or until skin becomes golden.
Remove turkey from oven and let it rest for 15 min before serving.
To make the gravy, melt 2 tbsp butter and mix well with starch on the heat.
Add 2 cups turkey broth to it and bring it to boil.
- Source www.1001recipes.com
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