50 ways to cook a turkey

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50 ways to cook a turkey - THE 50 ways to a feast that will be remembered...
THE 50 ways to a feast that will be remembered TURKEY (rom F1 the skin before eating, this practice ensures that seasoning will not be Stripped away with the skin. Last, it gives easily scorched ingredients, such as fresh herbs or minced garlic, protection from the drying heat of the oven. ' In addition to seasonings, I rub oil under and over the skin. Not only does this help flavor and moisten the meat, but it also ensures that the skin will crisp well during roasting. I also start turkeys roasting upside down (this is breast-side down) at a high temperature (at least 400 degrees) to crisp the roast's underside and to give the thick part of the thighs a head start in cooking. Then, after three-quarters of an hour, I turn the oven down to 325 degrees, and flip the turkey over (now it's breast-side up). Any time after that, the turkey can be basted or sauced. I find it best to roast a turkey most of the way before stuffing it. Turkeys are large birds and take a long time to roast, 4 to S hours for a 12-to-lS-pound bird. In this time, the breast meat is very likely to dry out before the dark meat is done. The traditional method of stuffing the turkey before roasting compounds the problem, as it slows down heat transference through the internal cavity of the bird and adds 45 minutes to an hour to the roasting time. The following list starts with a base recipe that is then modified with glazes, gravies, seasoning rubs and stuffings. The turkey used is 12 to 15 pounds and will yield 12 to 16 servings. Traditional Roast Turkey. Remove giblets from package and scatter over bottom of roasting pan. Remove visible deposits of fat from around the turkey's leg cavity. Wash inside and out and pat dry. Mix 2 teaspoons salt with 1 teaspoon ground black pepper, and rub into the walls of the interior cavity. Run your fingers under the skin of the breast and legs, separating it gently from the meat underneath. Rub 2 tablespoons olive oil over the breast and leg meat and 2 tablespoons olive oil over the skin of the turkey. Place the turkey, breast-side down, on top of the giblets and roast in a preheated 400-degree oven for 45 minutes. Turn the oven down to 325 degrees and turn the turkey breast-side up. Roast for 3 to 4 hours longer, until skin is golden brown and a thermometer inserted into the . thickest part of the thigh registers 180 degrees. Allow to rest for 10 minutes before carving. Garlic Roast Turkey. Follow recipe for Traditional Roast Turkey, adding 2 tablespoons minced garlic or more to the olive oil, depending on the size of the turkey and taste. Horseradish and Garlic Roast Turkey. Follow recipe for Traditional Roast Turkey, adding 1 tablespoon minced garlic and 1 tablespoon prepared white horseradish to the olive oil. Sage and Rosemary Roast Turkey. Follow recipe for Traditional Roast Turkey, adding 2 teaspoons each minced garlic, rubbed sage, and crumbled rosemary to the olive oil. Tuscan Turkey. Follow recipe for Traditional Roast Turkey, doubling the olive oil and adding 3 sliced garlic cloves, 1 tablespoon fresh rosemary leaves and 1 tablespoon chopped parsley. Pesto Roast Turkey. Follow recipe for Traditional Roast Turkey, using the following mixture in place of the olive oil used under the skin of the turkey: Puree 2 cloves garlic with 2 tablespoons walnuts and Vi cup of fresh basil leaves. Add Vi cup olive oil and 2 tablespoons grated Parmesan and mix until blended. Season with salt and pepper to taste. Roast Turkey With Capers and Lemon. Follow recipe for Traditional Roast Turkey, adding Vi cup grated onion and 2 tablespoons finely chopped capers to the olive oil used under the skin of the turkey. During the last hour of roasting, cut 2 lemons in half and squeeze the juice of half a lemon over the turkey every 15 minutes. Lime Coriander Turkey. Follow recipe for Traditional Roast Turkey, using the following mixture in place of the olive oil used under the skin of the turkey: Mix 3 minced garlic cloves with 1 tablespoon ground coriander, 1 teaspoon each ground pep-, per and ground cumin, a dash of cayenne pepper, 1 tablespoon finely chopped cilantro, and salt to taste. After oiling the skin of the turkey, squeeze the juice of 3 large limes over ton. Santa Cruz Roast Turkey. Follow recipe for Traditional Roast Turkey. During roasting, saute 3 tablespoons minced onion, 1 minced garlic clove and 2 finely chopped seeded jalapeno peppers in 1 tablespoon olive oil until softened. Add IVi cups crushed tomatoes, cup chicken broth, and salt and pepper to taste. Simmer for 5 minutes. Remove from heat and add cup plain yogurt. An hour before the turkey is done, pour over top and baste with pan juices two to three times during the remaining roasting time. Roast Turkey Cacciatore. Follow recipe for Traditional Roast Turkey. make turkey dinner During roasting, saute , Vi cup chopped onion and cup sliced mushrooms in 2 tablespoons olive oil until softened. Add 2 teaspoons minced garlic, Vi teaspoon dried oregano, Vfe teaspoon crushed red pepper, and salt and pepper to taste, and saute another minute. Add l cup , white wine and 1 cup crushed tomatoes and bring to a boil. An hour before turkey is done, pour over top and baste with pan juices two to three times during the remaining roasting time. Honey Mustard Roast Turkey. Follow recipe for Traditional Roast Tur-. key. During roasting, mix Vi cup honey with cup brown mustard and 2 tablespoons Worcestershire sauce. For the last hour of roasting, baste turkey with the mixture 3 or 4 times. Roast Turkey With Horseradish Mustard. Follow recipe for Traditional Roast Turkey, using the following mixture in place of the olive oil used under the skin of the turkey: Mix 2 minced garlic cloves with 2 tablespoons white prepared horseradish and 3 tablespoons spicy brown mustard. Worcestershire Mustard Roast Turkey. Follow recipe for Traditional Roast Turkey, using the following mixture in place of the olive oil used under the skin of the turkey: Mix 3 tablespoons Worcestershire sauce with 2 tablespoons spicy brown mustard. Anchovy Mustard Roast Turkey. Follow recipe for Traditional Roast Turkey, using the following mixture ' in place of the olive oil used under the skin of the turkey: Mix 2 tablespoons anchovy paste, 2 tablespoons Dijon-style mustard and 1 tablespoon olive oil. Orange Chinese Roast Turkey. Follow recipe for Traditional Roast Turkey. During roasting, mix Vi cup soy sauce with Vi cup orange juice, 2 tablespoons rice vinegar, Vi cup honey, Vi cup orange marmalade, 2 teaspoons ground ginger, Vi teaspoon hot sauce, 2 tablespoons peanut oil, and 1 teaspoon toasted sesame oil. Use this sauce to baste turkey every 20 minutes during the last hour of roasting. Apple Rosemary Roast Turkey. Follow recipe for Traditional Roast Turkey, adding 1 tablespoon crushed, dried rosemary and 2 teaspoons minced garlic to the olive oil used under the skin of the turkey. Baste turkey with the following mixture every 20 minutes in the last hour of roasting: Mix Vi cup apple butter with Vi cup honey, 2 teaspoons spicy brown mustard and 1 tablespoon vegetable oil. Season with salt and pepper to taste. West Indies Pineapple Turkey. Follow recipe for Traditional Roast Turkey, adding 1 tablespoon finely chopped cilantro and 2 teaspoons ' minced garlic to the olive oil used under the skin of the turkey. Baste the turkey with the following mixture every 20 minutes in the last hour of roasting: Mix Vi cup frozen pineapple juice concentrate with Vi cup honey, Vi cup apple cider vinegar, 1 tablespoon hot pepper sauce and 2 tablespoons soy sauce. Mahogany Roast Turkey. Follow recipe for Traditional Roast Turkey. During roasting, saute 2 minced cloves garlic with 1 dried hot chili pepper and 1 tablespoon freshly grated ginger in 2 tablespoons peanut oil for 30 seconds. Add Vi cup soy sauce, Vi cup water, Vi cup dry sherry, 2 tablespoons rice vinegar, 3 tablespoons molasses and Vi cup honey. Use this sauce to baste turkey every 10 minutes during the last hour of roasting. Barbecued Roast Turkey. Follow recipe for Traditional Roast Turkey. During roasting, bring 1 cup ketchup with 2 tablespoons brown mustard, 2 tablespoons cider vinegar, Vi cup chopped onion, 1 tablespoon vegetable oil, 2 teaspoons hot pepper sauce, 1 tablespoon sugar, 1 tablespoon molasses, and 1 tablespoon Worcestershire sauce to a boil and season with plenty of salt and pepper. Use this sauce to baste turkey every 20 for last IVi hours of roasting. Roast Turkey With Molasses and Vinegar. Follow recipe for Traditional Roast Turkey. Baste Turkey every 20 minutes for the last hour of roasting with the following mixture: Mix 1 cup molasses with Vi cup balsamic vinegar, 2 teaspoons minced garlic and 1 teaspoon hot pepper sauce and 1 Worcestershire sauce. Hazelnut, uanic ana Lemon Roast Turkey. Follow recipe for Traditional Roast Turkey with the following addition. Before roasting, puree 4 cloves garlic, 1 cup toasted hazelnuts, Vi cup parsley, 1 teaspoon rubbed sage, salt and pepper. With a thin, sharp knife make deep slits into the meat of the breast, thigh and leg and stuff 1 teaspoon of the ground mixture into each slit. Squeeze the juice of 2 lemons over top of the roasting turkey, 30 minutes before it is done. Pomegranate Cilantro Roast Turkey. Follow recipe for Traditional Roast Turkey with the following changes: Add 1 tablespoon ground coriander to the salt and pepper rubbed into the walls of the interior cavity. Add 2 minced garlic cloves, 2 tablespoons chopped cilantro leaves, 2 teaspoons ground coriander and l teaspoon ground cumin to the olive oil used under the skin of the turkey. Pour the juice of 2 pomegranates over the turkey before roasting, and stuff the pomegranate rinds and stems from the cilantro in the cavity of the turkey. Baste with pan juices every 30 minutes during roasting. Turkey Roasted With White Clam Sauce. Follow recipe for Traditional Roast Turkey, adding 2 teaspoons minced garlic to the olive oil used under the skin. Before roasting, spoon the clams from 2 cans (15 ounces each) white clam sauce into the interior cavity of the turkey. After flipping the turkey breast-side up, pour the liquid from the clam sauce over top and continue to baste with the pan juices every 30 minutes during roasting. Roast Turkey Provencal. Follow recipe for Traditional Roast Turkey. During the first half hour of roast ing, saute 1 cup chopped onion, 3 cloves minced garlic, 1 chopped bell pepper, 2 teaspoons dried basil, and 1 teaspoon herbes de Provence in 2 tablespoons extra-virgin olive oil un til softened. Deglaze pan with 1 cup white wine. Boil 2 minutes. Add 1 teaspoon grated lemon zest and 1 cup chopped plum tomatoes. Bring to a boil and season with salt and pepper to taste. When turkey is turned breast-side up pour over top and baste with pan juices every 20 minutes during roasting. Turkish Turkey. Follow recipe for Traditional Roast Turkey with the following changes: Add 1 tablespoon ground coriander to the salt and pepper rubbed into the walls of the interior cavity. Add 2 minced garlic cloves, 2 tablespoons dried mint leaves, 2 teaspoons ground coriander and 1 teaspoon ground cumin to the olive oil used under the skin of the turkey. Pour 1 cup plain yogurt mixed with the juice of 2 lemons over the turkey before roasting, and stuff the lemon rinds and several branches fresh mint into the cavity of the turkey. Baste with pan juices every 30 minutes during roasting. Roast Turkey With Orange Glaze. Follow recipe for Traditional Roast Turkey. While the turkey is roasting, simmer the julienned zest from 1 orange with Vi onion and 4 whole garlic cloves in 1 cup orange juice, Vi cup honey, Vi cup lemon juice, 1 cup water. Reduce until syrupy. Remove onion and garlic, and mix the syrup with Vi cup rich turkey or chicken broth. Season with salt and pepper to taste. Baste turkey with this sauce every 10 minutes for the last 40 minutes of cooking. Ranch Roast Turkey. Follow recipe for Traditional Roast Turkey, adding 2 teaspoons minced garlic to the oil used under the skin. Using 2 cups bottled ranch dressing, baste every 20 minutes after the turkey has been turned breast-side up. Roast Turkey With Tarragon and Brandy. Follow recipe for Traditional Roast Turkey, mixing 1 teaspoon minced garlic and 2 tablespoons brandy with the olive oil used under the skin. Place 8 branches of tarragon under the skin of the breast and legs before roasting. Using cup brandy, basle turkey every 20 minutes. Roast Turkey With Fines Herbes. Follow recipe for Traditional Roast Turkey, mixing Vi cup grated onion, 2 minced cloves garlic, IVi teaspoons each chopped parsley, fresh basil, thyme and tarragon with the olive oil used under the skin. After the turkey has been turned breast-side up, pour 3 cups white wine over top and baste the turkey every 20 minutes with pan juices. Brown Sugar Bourbon Roast Turkey. Follow recipe for Traditional Roast Turkey. During roasting, brown 1 cup finely chopped onion in 2 tablespoons butter. Add 2 teaspoons minced garlic, 1 tablespoon minced gingerroot, 1 teaspoon ground coriander, Vi cup brown sugar, and salt and pepper to taste and simmer for 1 minute. Add 1 cup molasses, 1 cup bourbon, V4 cup wine vinegar, and 2 tablespoons Worcestershire sauce and bring to a boil. Baste turkey with this mixture every 15 minutes for the last hour of roasting. Thai Roast Turkey. Blend 1 cup canned coconut milk with 4 tablespoons Thai red curry paste, 2 tablespoons Thai fish sauce (nam pla) and 2 teaspoons Oriental Chili Paste With tiarlic. hollow tne recipe lor traditional Roast Turkey, using this mixture in place of the oil used under the skin. Squeeze the juice of 2 limes over top of the roasting turkey a half hour before roasting is done. Roast Tandoori-Style Turkey. Mix together 1 teaspoon salt, the juice of 1 lemon, 2 minced cloves garlic, 2 tablespoons minced gingerroot, 1 teaspoon ground cumin seed, 1 teaspoon ground cardamom seed, 2 teaspoons curry powder, 1 teaspoon paprika and 1 cup plain yogurt. Follow recipe for Traditional Roast Turkey using this mixture in place of the oil under the skin of the turkey. Using juice of Continued on next page 1

Clipped from
  1. The Philadelphia Inquirer,
  2. 16 Nov 1994, Wed,
  3. Main Edition,
  4. Page 54

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