Herb Turkey Recipe
Everett Said:Do Jews use a special recipe for preparing Thaksgiving turkey?
We Answered:Below sounds like a very flavorful turkey recipe. I believe the Jewish would generally keep kosher. As for "sushi" never do poultry raw. May I also ask why one would boil a turkey unless they were making turkey and dumplings or turkey soup?
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
3 tablespoons apricot rib sauce or duck sauce
1 (10- to 14- pound) turkey, fresh or defrosted
8-10 ounces apricot nectar or pineapple juice
6 cups chicken stock
turkey neck and giblets (optional)
1 onion, quartered
1 bay leaf
6 Tablespoons margarine
2 large onions, halved and thinly sliced
1 teaspoon dried rosemary
1 teaspoon dried sage
1/3 cup all-purpose flour
1/2 cup balsalmic vinegar
1. Preheat oven to 400 degrees Fahrenheit.
2. Make a paste out of the olive oil, salt, pepper, paprika, garlic powder, and apricot rib (or duck) sauce. Rub the spice mixture all over the turkey.
3. Place turkey, breast side down, in a large roasting pan. You can sprinkle on more of the pepper, paprika and garlic powder, if desired.
4. Let turkey come to room temperature for 20 minutes. Bake 2 hours, covered.
5. Lower the temperature to 350 degrees and uncover. Turn turkey, breast side up, being careful not to prick skin. Bake 1 hour.
6. Flip turkey again and baste with apricot nectar or pineapple juice every 15 minutes for 1/2-1 hour.
7. Turkey is done when juices run clear when pierced with a fork.
8. Place turkey on serving platter; reserve liquid in pan for gravy.
1. Combine the chicken stock, turkey giblets if desired, quartered onion, and bay leaf in a pot.
2. Simmer about 1 hour or until reduced to 3 cups liquid, skimming the surface if necessary.
3. In a large skillet, melt margarine over medium-high heat. Add sliced onion, rosemary, and sage. Saute about 15 minutes or until onions are golden.
4. Add flour; stir 1 minute.
5. Gradually whisk in chicken stock mixture, discarding bay leaf and quartered onion. Boil about 3 minutes or until the gravy thickens, stirring often.
6. After transferring the turkey to the platter, pour the juices from the pain into a measuring cup. Skim off the fat. Add the juices to the gravy.
7. Add vinegar to the roasting pan. Scrape up the browned bits. Pour the vinegar with the browned bits into small saucepan. Boil about 3-4 minutes or until reduced to 1/4 cup. Add to gravy.
8. Rewarm the gravy and thin with more chicken stock if necessary. Pour over sliced turkey or serve on the side.
Chad Said:Anyone out there has a unique mash patotatoe recipe to go along with turkey?
We Answered:Thinly slice a load of onions or leeks, or both. Fry them gently for a long time (like, 45 minutes at least) until they are brown and sticky, almost like marmalade, and take up about a tenth of the volume that they did when they were raw. Don't add any sugar while cooking, but a little salt is good.
Add these to the mash. It'll be lovely.
Jeremy Said:How come there are a million different ways to cook a turkey?
We Answered:Just some safety and handling tips.
Viola Said:I bought a bunch of fresh herbs for the turkey but didn't use them. Any recipe ideas to use them up?
We Answered:You could clean them, put them in a food processor, with some olive oil, garlic and Parmesan cheese. Then toss with some hot pasta and sausage. Whaalaa! Lou's famous Pesto sausage pasta.
Franklin Said:Turkey recipe?
We Answered:Hope you might like these..............
1 small turkey (12 pounds)
2 cups water
1 medium-size head garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 onions (about 12 ounces total), peeled and cut into 1-inch dice
3 carrots (8 ounces total), peeled and cut into 1/2-inch ice
1 teaspoon potato starch dissolved in 1 tablespoon water
1 tablespoon soy sauce
Remove the neck, gizzard, heart, and liver from the turkey and place them in a saucepan. Add the water and bring to a boil. Cover, reduce the heat, and cook over low heat for about 1 hour. Drain, reserving the liquid and the solids separately (you should have about 1 1/2 cup of liquid). Set aside.
Meanwhile, rinse the turkey thoroughly under cool water and pat it dry with paper towels. Peel 3 large gloves of garlic and cut them into slivers (about 12 total). Making small incisions here and there around the breast and leg, insert the garlic slivers under the skin of the turkey and even into the flesh. Sprinkle the salt and pepper on the turkey, inside and out.
Place the turkey, breast side up, in a large roasting pan and bake in a 425-degree oven for about 20 minutes, until nicely browned on top.
Using pot-holders, turn the turkey so it is breast side down. Arrange the onions, carrots, and the remainder of the garlic gloves (unpeeled) around it. Reduce the oven temperature to 325 degrees. Cook for 1 hour.
Add the 1 1/2 cups reserved cooking liquid, and bake for another 30 minutes. Turn the oven off, and let the turkey rest in the warm oven while you complete the rest of the preparations.
Pull the meat from the reserved turkey neck, and cut the liver, neck, and heart into 1/4-inch dice. Set aside.
Transfer the turkey to an ovenproof platter, and return it to the warm oven. Strain the vegetables and cooking juices from the roasting pan through a sieve into a saucepan. (If you want to include the pureed vegetables in your gravy, strain then1 through a food mill.) Let the sauce rest for 4 to 5 minutes, until most of the fat has risen to the top, and then skim off as much fat as possible (at least 1 to 1 1/2 cups). You should have approximately 2 cups of defatted juices remaining. Add the chopped neck meat and giblets, and simmer the mixture for 10 minutes to reduce it slightly. Stir in the dissolved potato starch and the soy sauce.....
1/2 cup olive oil
2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried rosemary
2 tablespoons chopped garlic
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 14-pound turkey, boned, cut into 2 breast pieces and 2 leg-thigh pieces
3 cups Chardonnay or other dry white wine
3 cups (about) canned low-salt chicken broth
6 tablespoons (3/4 stick) butter
6 tablespoons all purpose flour
PreparationCombine first 5 ingredients in small bowl. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 F. Place carrots, celery and onions in bottom of large roasting pan. Roll leg-thigh pieces of turkey into loaf shapes and tie with string at 1 1/2-inch intervals to hold shape. Rub herb-oil mixture over all turkey pieces. Season turkey with salt and pepper. Place turkey pieces atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until leg-thigh pieces register 180Â°F on thermometer and breast pieces register 170Â°F on thermometer, basting occasionally with pan juices, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.
Strain pan juices into large glass measuring cup. Spoon fat from pan juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in pan juices and bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Season with salt and pepper.
Remove string from leg-thigh pieces. Slice all turkey pieces. Arrange slices on platter; serve, passing gravy separately.
Evelyn Said:Herb butter rub recipe for Thanksgiving turkey...?
We Answered:4 oz. Butter (1 stick), softened
1/4 Cup Herbs (your choice), finely chopped
1 Teaspoon Lemon Juice
Salt, to taste
Any 'combination' of herbs will work. Trying a mixture of any of the following: tarragon, chives, parsley, dill, rosemary, thyme, sage, dill or use a single herb. Finely chop the herbs.
Cream the butter and herbs together with a fork. Add the lemon juice and salt to taste.
Using your fingers, loosen the skin from the turkey's breast and spread the butter on the breast of the turkey, under the skin. I don't use the herb butter on top the skin because butter tends to over-brown, and herbs will burn. Pour a little canola oil in the palm of your hand then rub on the outside of the bird. Salt/pepper skin.
Whatever herbs you use in the butter try to duplicate in your dressing or stuffing. Sage, parsley and thyme are popular Fall herbs.