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"T&T'd", Thanksgiving Turkey 2009 [size=12](I use this recipe as a guideline anytime I do anything using Poultry![/size] [size=12]I also improvised a little! The results were still delish.)
This recipe came from a client of mine. He has messed around with it until it is the way "The Gene Pool" likes it! I think he has done a great job! Try it with a capon OR a couple of chickens IF ya wanna test the water before ya use a large turkey!
Roast Turkey with Rosemay, Garlic & Lemon
16 pound fresh turkey oil 4(5-inch) sprigs fresh rosemary 1 lemon, diced 8 cloves garlic,I sliced mine 1/2 cup virgin olive oil Prepare oil infusion EARLY in the day. Combine all ingredients for "infusion" in a small saucepan and heat over low heat for 20 minutes. Remove from heat and allow to stand for 2-4 hours. Strain oil & use as directed below. (I never drained mine!) When ready ........Preheat oven to 450'f Rince turkey with cold water and pat dry with paper towels. remove the giblets & neck. Sprinkle inside generously with salt, (I used sea salt)
Fill cavity with the items below........
2 lemons, (cut each into 1/8's)[I used 1 lemon] 2 bulbs garlic, (top 1/4 inch cut off to expose the clove, remove the excess papery skin[I used 1 bulb for a 10 pound turkey and peeled each clove separate] 6 (5-inch) sprigs of fresh rosemary 15 Black peppercorns(I was told NOT 14 & NOT 16, BUT 15!)lololol 2 large bay leaves
Place on a rack in a large roasting pan and brush generosly with prepared oil. Place in preheated oven and reduce heat to 350'f & roast uncovered....for 30 minutes. Brush again with oil & tent with foil,(my bird fit in a pan I had a lid for, so I used that) Continue to roast at 350'f for 3 & 1/2 hours, brushing with oil every 30 minutes. remove foil/lid and roast for another 30 minutes to brown skin well. Let stand 30 minutes out of oven , tented/covered with foil, before carving. (Our 5.336 kg bird was done to perfection in 1 hour & 30-some minutes!!!!!!!)
Michelinis' Stuffin':(The following amounts are for maybe 15 people! BUT I made a large casserole for just Paul & I....I love "sandwiches" made with stuffing!)
You need: 2 large round loaves Portuguese cornbread,(I couldn't get any SO I bought a loaf of Jamaican ''Ralph" Hardo bread, about 1/2 loaf sliced then cubed & tossed in a VERY large pot(you would likely use 2 loaves) 1 pound Bacon, (I used 5 slices), Thick sliced type, then cut up "thin" using scissors...fry this until almost crisp then dump over the bread, including the bacon fat..mix it up
Then add about 1/4 cup olive oil into fry pan I used 3-4 stocks of celery, sliced(you use the whole bunch) 1 red pepper, diced(I used the whole pepper) Couple medium onions, diced I used 1/2 bag shredded/grated carrots(you would use 2 of the small bags) I used 3 cloves of garlic, sliced thin,... BUT you could used use whatever ya wanted [can't taste it , at least I couldn't].... Toss all this into the fry pan with oil & fry until "crisp-tender"...then pour over the "cubed" bread...mix lightly! Add Poultry Seasoning ,...Amount>>>>"to your liking"....
Then I used a little over 1/2 carton chicken stock & poured it over the "dry" dressing....mix lightly by hand. DO NOT make it too wet.....'cause there will still be some juice come outta the veggies & remember the bacon fat and bacon.
I baked it for about 35-45 minutes along-side the turkey, uncovered. Check it.......don't overcook. I love it! Even Paul ate some, not alot tho,'cause he's a wimp when it comes to "good food"....lolol
BTW...the gravy from the turkey dripping was to die for!
Let me know IF ya understand this gibberish, okay?
Bon Appetitte! [/size]
Number of posts : 68 Location : Toronto Job/hobbies : Own/operate house cleaning service Humor : Laugh every chance I get Registration date : 2012-01-08