![]() ![]() In cold water, changed every 30 minutes, turkey takes about 30 minutes per pound to thaw. Whole turkey takes about 24 hours per five pounds to thaw in the refrigerator. Turkey can be thawed in the refrigerator, in cold water or in the microwave. Remove the largest pieces of meat from thigh and slice the meat across grain, about 1/4 inch thick. Cut through the joint, separating it into two pieces. Pull the thigh and the drumstick apart and locate joint. Beginning at narrow end of breast, slice meat across the grain, about 1/4 inch thick. Continue to slice down, with knife hugging rib bones, to remove the breast meat from bones. Slice straight down along the breastbone. Cut both wing pieces off the breast section. With sharp carving knife, cut both leg quarters off the turkey. Cook and stir, until gravy simmers and is slightly thick. Gradually whisk in warm poultry drippings and chicken broth mixture. Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Whisk flour into the heated fat and continue to cook and stir until the flour turns golden. Remove fat from top of gravy over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Strain broth into a large bowl, place bowl over another bowl with ice to cool quickly until the fat rises to the top. Heat to boil reduce heat to low cover and simmer 15 minutes. In a saucepan, place drippings from roasted turkey, turkey neck and giblets over medium heat. Serve as a flavorful relish for your holiday feast.Ģ cups chicken broth or stock roasted turkey neck & gibletsġ tablespoon fresh sage or parsley fresh ground black pepper Add pecans, cool and refrigerate 2 hours. Bring to a boil, lower the heat, cover and simmer for 5 to 6 minutes, or until the cranberries pop. Place the cranberries in a 2-quart saucepan and add the remaining ingredients. Serve as an accompaniment for turkey, chicken, or goose. 1/4 chopped cooked spinach, or 1/2 cup cooked chopped chestnuts, or 1/2 cup oysters, or 1/2 cup chopped shrimp, 1/2 cup chopped chorizo sausageīring all ingredients to a boil in a medium saucepan. Put stuffing mixture in a casserole pan, cover, and bake at 350 degrees for 30 minutes.Īdd any of the following to make a sensational stuffing. Mix hot broth with French bread, add sautéed vegetable mixture, applesauce, and egg. Cook for 2-3 minutes until vegetables are slightly soft but do not allow to color. Add onion, celery, and garlic, poultry seasoning, sage, basil, parsley, and Tabasco. Pre heat a large sauté pan to medium-low temperature. 1 teaspoon each poultry seasoning, basil, and parsley 3/4 pound sweet or hot Italian Sausage, removed from casing Pour off drippings and remove turkey neck and giblets for gravy cover turkey to keep warm. ![]() Remove turkey from oven let stand 30 minutes. Bake at 350° for 1 hour and 15 minutes or until a thermometer inserted into the center meaty part of thigh registers 170°.Ĭover breast of turkey loosely with foil if it browns too quickly. Brush turkey breast with 1 tablespoon butter sprinkle with 1/2 teaspoon pepper lay slices of pancetta over breasts. Carefully turn turkey over, breast side up. Brush turkey back with 1 tablespoon butter sprinkle with 1/2 teaspoon pepper. Arrange turkey, breast side down, on roasting rack. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. ![]() Lift wing tips up and over back tuck under turkey. ![]() Remove turkey from brine, discard brine and orange quarters. Add one hour bringing time per pound of turkey. Depending on size of turkey refrigerate for 12 hours for 12 pounds, turning occasionally. Stuff body cavity with orange quarters, ice, onion, ginger, sage, rosemary and thyme. Remove giblets and neck from turkey reserve for gravy. Cool completely.ġ rib celery, chopped into two inch piecesĢ Tablespoons fresh ginger, peeled & slicedģ each sage leaves, rosemary sprigs, thyme Cook 5 minutes or until sugar and salt dissolve. On the day prior to cooking prepare brineĬombine ingredients in a large saucepan bring to a boil. As a guide figure each pound of turkey on the bone feeds one person. Cook additional turkeys if serving more than 12- 14 people. I prefer turkeys no larger than 12-14 pounds for best tenderness and flavor. Turkey needs to be completely submerged in brine, or you must turn every couple hours. If preparing a frozen turkey, be sure to thaw it well in advance. ![]()
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