When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:
Ingredients:
1 (20 lb/9 kg) whole turkey
1/2 cup unsalted butter, softened or 3 tablespoons vegetable oil
4 cups vegetable broth or chicken broth
2 cups apple juice or apple cider
2 red apples (sliced)
4 lemons
2 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons black pepper
1 bunch fresh thyme
Salt and black pepper to taste
Preparation:
1st Step: Place the turkey as wrapped in the refrigerator for a day or two to defreeze;
2nd Step: Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);
3rd Step: Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat;
4th Step: Under cold water, rub the turkey gently with your fingers to make sure it is clean;
5th Step: When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.
6th Step: Place the turkey, breast side up on roasting pan with rack;
7th Step: Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices;
8th Step: Tuck wings; tie legs together;
9h Step: Mix the paprika, garlic, black pepper and salt;
10th Step: Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices;
11th Step: Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves;
12th Step: Pour 3 cups of the mixed stock into the bottom of the roasting pan;
13th Step: Cover the turkey with an aluminum foil making it like a tent;
14th Step: Preheat oven to 350° F
15th Step: Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours;
16th Step: Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time;
17th Step: Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.
18th Step: Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.
10-12 Servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/348877. For vitamin content please click on "Print Recipe" on aforementioned site.
Ingredients:
1 (20 lb/9 kg) whole turkey
1/2 cup unsalted butter, softened or 3 tablespoons vegetable oil
4 cups vegetable broth or chicken broth
2 cups apple juice or apple cider
2 red apples (sliced)
4 lemons
2 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons black pepper
1 bunch fresh thyme
Salt and black pepper to taste
Preparation:
1st Step: Place the turkey as wrapped in the refrigerator for a day or two to defreeze;
2nd Step: Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);
3rd Step: Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat;
4th Step: Under cold water, rub the turkey gently with your fingers to make sure it is clean;
5th Step: When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.
6th Step: Place the turkey, breast side up on roasting pan with rack;
7th Step: Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices;
8th Step: Tuck wings; tie legs together;
9h Step: Mix the paprika, garlic, black pepper and salt;
10th Step: Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices;
11th Step: Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves;
12th Step: Pour 3 cups of the mixed stock into the bottom of the roasting pan;
13th Step: Cover the turkey with an aluminum foil making it like a tent;
14th Step: Preheat oven to 350° F
15th Step: Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours;
16th Step: Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time;
17th Step: Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.
18th Step: Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.
10-12 Servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/348877. For vitamin content please click on "Print Recipe" on aforementioned site.
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