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Post by tleigh at home on Nov 19, 2005 22:14:04 GMT -5
Can somebody post directions for this? Can the bird be stuffed? Can you get the skin crisp?
Thanks! Looking forward to a falling-off-the-bone bird this year!
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Post by Mary Ann on Nov 20, 2005 7:30:19 GMT -5
Wildfire! Where are you? We need your help!
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Post by janepain on Nov 21, 2005 18:50:16 GMT -5
Actually - I think someone posted this recipe on the SM board a couple days ago - not sure if it's still there, though!
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Post by janepain on Nov 21, 2005 18:52:49 GMT -5
OK - I went over and got it - it said it was Wildfire's recipe!
Rinse (Thawed/frozen/fresh it doesn't matter)turkey, drain and pat dry.
Remove neck and giblets; set aside to make the Giblet Gravy**. Place an apple and a onion inside the turkey.
Place turkey inside a turkey size browning bag, cut a ½ long slit in the top of the bag to let out steam.
Place, breast-side-up, on a rack in a large roasting pan. Brush with oil*, then sprinkle with garlic powder and onion powder to taste. (I'm using my "Chili Rub" this year!).
Place in the oven at 200 degrees at about 7:00 pm the night before it's to be served (For serving about 5:00 pm the next day).
45 minutes before you wish to serve, cut open the top of the browning bag, and turn the oven to 350 degrees till the turkey is browned to your satisfaction (IF you WANT a brown turkey. If NOT, skip this step all together.)
*Oil:1 cup olive oil, ½ teaspoon garlic powder, 1 teaspoon poultry seasoning, 1 teaspoon fresh rosemary.
Heat the oil and seasonings till hot, about 140 degrees.
Giblet Gravy (makes 3 cups)
Ingredients:
Turkey neck, giblets and liver
4 cups water
1 medium-size yellow onion (diced)
1 large carrot (cut into chunks)
2 sprigs parsley
3/4 teaspoon salt
1/4 teaspoon white or black pepper
1 can (12 ounces) evaporated milk
1/3 cup all-purpose flour
1/4 teaspoon salt
1 hard boiled egg (Cut into chunks)
Step 1: Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and water.
Add onion, carrot, parsley, ½ teaspoon salt and ¼-teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered for 40 minutes. Add liver.
Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck, discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.
Step 2: In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat egg and giblets; heat through.
Step 3: While, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Carve turkey, discard skin, and serve turkey and dressing with gravy.
Do NOT carve turkey until 15 minutes AFTER REMOVING FROM HEAT. I also strongly recommend carving with an electric knife (The turkey will be so tender and moist, it will melt in your mouth! AND fall apart under the sharpest knife!)
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