Happy Holidays

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Happy Holidays

Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Main Dishes

    avatar
    Guest
    Guest


    Main Dishes Empty Main Dishes

    Post by Guest Mon Feb 02, 2009 6:26 am

    From: ~Pixie (Original Message)Sent: 7/7/2004 9:31 AM

    Roast Turkey with Herbal Rub
    Serving Size: 18
    Ingredients:

    • 1 13-Pound WHOLE TURKEY fresh or thawed
    • 1 Medium onion quartered
    • 1 lemon quartered
    • 1/4 Cup vegetable oil
    • 1 Teaspoon dried thyme
    • 1 Teaspoon dried tarragon
    • 1 Tablespoon dried rosemary
    • 1 Teaspoon salt
    • 1/2 Teaspoon freshly ground black pepper
    Instructions:

    1. Preheat oven to 325.
    2. Remove giblets and neck from turkey and reserve for broth.
    3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
    4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
    5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
    6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
    7. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
    8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
    9. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
    10. Note: Yields 18 servings at 6 ounces per portion.

    avatar
    Guest
    Guest


    Main Dishes Empty Re: Main Dishes

    Post by Guest Mon Feb 02, 2009 6:27 am

    From: ~Pixie (Original Message)Sent: 2/4/2005 7:24 AM
    Christmas Day Buffet
    http://recipes.chef2chef.net/recipe-thanksgiving-christmas/christmas-buffet.htm

    avatar
    Guest
    Guest


    Main Dishes Empty Re: Main Dishes

    Post by Guest Mon Feb 02, 2009 6:28 am

    From: ~Pixie (Original Message)Sent: 7/7/2004 10:57 AM
    Ham & Garlic Pork Rolls
    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20850,00.html

    avatar
    Guest
    Guest


    Main Dishes Empty Re: Main Dishes

    Post by Guest Mon Feb 02, 2009 6:28 am

    From: ~Pixie (Original Message)Sent: 7/7/2004 10:56 AM
    Fresh Baked Ham w Whisky & Cola Glaze
    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20851,00.html

    avatar
    Guest
    Guest


    Main Dishes Empty Re: Main Dishes

    Post by Guest Mon Feb 02, 2009 6:29 am

    From: ~Pixie (Original Message)Sent: 7/7/2004 10:42 AM
    Cabbage Rolls
    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20306,00.html

    avatar
    Guest
    Guest


    Main Dishes Empty Re: Main Dishes

    Post by Guest Mon Feb 02, 2009 6:30 am

    From: ~Pixie (Original Message)Sent: 7/7/2004 10:41 AM
    Country Ham with Orange Pan Sauce
    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20852,00.html


    Sponsored content


    Main Dishes Empty Re: Main Dishes

    Post by Sponsored content


      Current date/time is Fri Mar 29, 2024 3:52 pm