Muscogee-style roast turkey recipe
MUSCOGEE-STYLE ROAST TURKEY Yield: 6 to 8 servings 1 / 2 cup chopped pecans 1 (8- to 10-pound) turkey About 1 / 2 teaspoon sea or kosher salt About 1 / 4 teaspoon freshly ground black pepper 1 / 2 cup diced sunchokes (Jerusalem artichokes) 1 small unpeeled sweet potato, cut into 1-inch cubes 1 small yellow onion, cut into large cubes 1 / 4 cup sunﬂ ower or corn oil Preheat the oven to 375 degrees. Spread pecans on a baking sheet; toast just until they start to brown, about 8 minutes, watching carefully. Set aside. Tuck turkey’s wing tips behind the backbone. Season the cavity with salt and pepper to taste. Add sunchokes, sweet potato, onion and pecans to the cavity. Place turkey on a roasting rack; tie the legs closed with kitchen twine. Brush the breast with oil. Roast turkey for 30 minutes, then decrease oven temperature to 300 degrees. Cook, basting with pan drippings every 20 minutes, for 2 to 2 1 / 2 hours more, until a thermometer inserted into the thickest portion of the thigh registers 160 to 165 degrees. The stufﬁ ng also should register at least 160 degrees; if it does not, transfer it to a baking dish and continue to bake until the temperature reaches 160 degrees. Let turkey rest for at least 15 minutes before carving. Per serving (based on 8 servings): 538 calories; 26g fat (43 percent calories from fat); 5g saturated fat; 257mg cholesterol; 70g protein; 6g carbohydrate; 4g sugar; 1g ﬁ ber; 311mg sodium; 66mg calcium; 734mg potassium. Adapted from “Foods of the Americas,” by Fernando and Marlene Divina (Ten Speed Press, 2004, $39.95, 224 pages).