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Tuesday, November 25, 2014

Thanksgiving Turkey

20# turkey
1 1/4c martinelli's cider (apple or cranberry)
1 cube butter, melted
1T salt
1/4c sugar
1/4c black pepper (no, that is not a typo. one quarter cup)
6 cloves garlic
2 apples, quartered
1 turkey sized (jumbo) baking bag
1 T flour

~wash the turkey and prep the turkey for baking.

~reserve the neck. give the organ parts to the dogs/cats.
~cut off the wings and reserve for making the gravy.
~place the apples in the cavity.
~sprinkle the inside of the baking bag with the flour.
~slide the turkey into the bag.
~add all the remaining ingredients and tie the end of the bag closed (use the zip tie).
~carefully rotate the bag and contents to baste the whole turkey, inside and out.
~place it all into a roasting pan and cut 4 slits in the top of the bag.
~bake at 350 for about 5 hours (1 hour for 5# of meat) or use a pop up timer and remove when it pops up.
~remove form the oven and wrap the entire situation in towels. use several and tuck them all over and around  so that the heat is trapped.
~let set on the counter for several hours (this technique is similar to the old hay box of days gone by).
~when ready to serve, remove the towels. the turkey should still be PIPING HOT.
~carve, serve and enjoy.

~heat a bit of olive oil in a dutch oven.
~add the wings and neck and brown well.
~remove the meat and add 1c of water. deglaze the pan.
~return the meat and add 2 lg onions, 3 carrots and 3 celery sticks (all quartered).
~cover with water and simmer for several hours (reduce the liquid by about 1/2.
~remove meat and veg.
~cool and then strain off most of the fat.
~use a shaker jar to mix 2/3c flour and 1/2c water.
~bring broth to a boil.
~add a dash of kitchen bouquet.
~slowly add the flour mixture to thicken (you may need more if your batch of gravy is large).
~salt and pepper to taste.

serves 12+
recipe from wendy mcd

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