Apple Turkey Recipe
Jimmy Said:
Where do i find a 6 hole mini rectangle loaf tray used in September BHG to make the turkey & apple meatloaf?We Answered:
IKEA.^^^^^^^^^
Micheal Said:
im looking a recipe on smoked turkey?We Answered:
APPLE - SMOKED TURKEYPrinted from COOKS.COM
--------------------------------------…
6-9 dry apple wood chunks
1 (15-18 lb.) turkey
Garnish fresh sprigs basil
If using apple wood chips, soak in water to cover 30 minutes.
Prepare hot coals in mound across back side of barbecue with rotisserie; fire should not be directly under turkey. Pat turkey dry and securely attach to rotisserie, using wire and following manufacturer's instructions. Place 3 apple wood chunks on coals or drain chips and sprinkle 1 quart on coals. Let heat 30 seconds. Attach rotisserie to barbecue and start turning. Cover barbecue and adjust vents to maintain temperature of 400 degrees. Cook turkey until thermometer inserted in thickest part of thigh without touching bone registers 170 degrees, about 2 hours, adding more apple wood chunks or chips to coals whenever smoke dies down.
Transfer turkey from rotisserie to platter, discarding wire. Let rest 20 minutes. Garnish with basil and serve.
Can substitute 3-4 quarts apple wood chips.
To smoke turkey in a covered barbecue without a rotisserie, preheat hot coals at one end of barbecue. Truss turkey to hold shape, using wire. Add apple wood to coals as above. Position turkey away from coals on rack. Cover and smoke as above, turning turkey occasionally.
Pauline Said:
Lean Cuisine has a meal w/ an apple-n-cinnamon glaze sidedish, does someone have a recipe close to this?We Answered:
yes elephant barMarion Said:
I am looking for a recipe for bread stuffing to bake in the turkey that has apples, raisins, onion & paprika.?We Answered:
First of all let me warn you that baking the stuffing actually inside the bird is not a really good idea. I would reccomend baking the dressing separately and if you want you can stuff it for service. Food borne illnesses can be gotten from the raw poultry unless the stuffing reached 165 degrees. By the time the stuffing is at 165 your bird will be dry as toast.Nora Said:
What is a good Turkey recipe that includes the following ingredients?We Answered:
This recipe is really nice - I made it last year and it's one of the best birds I've ever made...the only thing it's missing (because I would just add in the lemon wedges into the cavity aromatics!) is the white wine, which if you serve it with the turkey, does that count? lol!OH! and my best cooking-a-turkey-pointers...Make sure the turkey is at room temperature before cooking (45 minutes or so) - It will cook much more evenly this way. If you can, invest in a probe thermometer, or at least an instant read one - this will take all the guess work out of when it's truly done. Don't stuff your turkey with bread stuffing, and don't baste it (except for the one time, as directed, to help brown the bird), because every time you open the oven the temperature drops. Both of those things makes the turkey have to cook longer and therefore furthers your chances of the bird drying out! Make sure to let the turkey rest before carving too - very, very important!
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Have a wonderful Holiday!