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The Virtual Caterer
Miss
TVC's Turkey Recipe
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SUCCULENT ROAST TURKEY |
TURKEY |
STUFFING |
GRAVY |
10-12
Lb. Turkey, thawed |
6
C. Dried Bread, crumbled
(or 16 oz. packaged stuffing
mix) |
1
Cup Cornstarch |
2
Tblsps. Dried Parsley |
3
Tblsp. Poultry Seasoning |
2
Tsp. Salt |
3
Tblsp. Mayonnaise |
1
Med. Onion, Chopped very
fine
(or ground) |
1
Tsp. Pepper |
1
Tblsp. Rosemary |
1
Celery Stalk, Chopped very
fine
(or ground) |
½
Cup Water |
8
Cups Water |
1
Small Carrot, Chopped very
fine
(or ground) |
2
Tblsp. Gravy
darkening |
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1½
Stick (8 Tblsp.) Butter |
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2½
Cups Water |
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1
Beaten Egg |
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TURKEY
AND STUFFING
- In
large bowl, add poultry seasoning to
stuffing mix. (even if the package
says seasoned.
- In
medium pot, combine onion, celery,
carrot, butter and water. Simmer
just until butter has melted.
- Add
water to bread, all at once. Stir
until all bread is moistened. Let
Cool!
- Stir
in beaten egg.
- Remove
all parts and packages from turkey
cavities.
- Scrub
inside cavity with a vegetable
brush.
- Rinse
outside of turkey and pat dry with
paper towel.
- Rub
dried parsley into cavity.
- Stuff
cavities firmly, but without
forcing.
- Place
any extra struffing in foil and
roast in the pan along side turkey,
but leave ½ cup stuffing loose in
bottom of pan.
- Mix
rosemary with mayonnaise. Rub over
outside of turkey.
- Place
turkey in large, high-sided roasting
pan, breast side up. Place turkey
parts (bags removed) in bottom of
pan (heart-neck-liver-gizzard).
- Add
8 cups water to pan.
- Cover
with heavy foil. Seal completely so
that no steam escapes.
- Cook
in 350° oven for
20 minutes per
pound. Do not
lift foil during this time.
- Carefully
remove foil. Caution! Escaping steam
can cause severe burns!
- Add
water to the pan only if needed to
get a level of 1½" to 2" of liquid.
- Continue
roasting, at 375°, for
another 30 minutes--basting with pan
juices every ten minutes, until
golden brown.
- Carefully
remove from oven. Let rest 15
minutes.
- Remove
turkey and foil wrapped stuffing
from pan.
GRAVY
- Place
roasting pan over 2 stove burners.
Add 2 tblspns. gravy darkener (such
as Gravy Master or Kitchen Bouquet).
- Simmer
10 minutes.
- In
small bowl, mix together cornstarch,
salt and pepper.
- Add
½ cup water. Stir until dissolved.
- Slowly
drizzle cornstarch mixture into
simmering pan liquid, stirring until
smooth and thickened.
- Place
colander over medium bowl.
- Pour
gravy through colander to strain otu
turkey parts and pieces.
HINTS
1.)
Some people prefer fresh turkey to
frozen; Self-basting to regular. I
use frozen turkey and I buy whatever
is on sale. Using this recipe,
anyone who's eaten turkey at my
table has never been able to tell if
it was fresh or frozen. And the
gravy is never fatty such as one
gets from a self-basting turkey.
2.)
Do not salt the bird or the stuffing
before cooking. Salt draws away the
moisture resulting in a dry turkey.
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ENJOY!
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