Turkey recipes

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Turkey recipes - Baste every 15 minutes. The bird should cook...
Baste every 15 minutes. The bird should cook 4!2 hours for an 18-pounder, to 9A hours for a 22 -pounder. Begin timing when you turn the oven down to 325. The turkey will be dead black. Remove this coating before carving and serving. Brined Roast Turkey 1 14- to 16-pound turkey For the brine: ilcup salt 2 tablespoons molasses Vi cup light brown sugar 11 gallon vegetable stock or water 1 tablespoon black peppercorns I Vi tablespoon whole allspice Vi teaspoon minced fresh ginger ligation iced water For the seasoning: 12 teaspoons kosher salt 12 teaspoons black pepper 12 tablespoons thyme leaves I I tablespoon minced fresh garlic Combine 1 cup salt, molasses, brown sugar, vegetable stock, black peppercorns, allspice berries and ginger in a large stock pot and boil. Remove it from heat and let cool, then refrigerate. Combine the cold brine mixture with the gallon of ice water in a clean, 5-gallon bucket and put the turkey breast-down in the brine. Refrigerate for 4 to 6 hours. Remove the turkey from the brine and pat dry. Season lightly with salt, pepper, thyme and fresh minced garlic. Cover the outside of the turkey and the inside cav ity with salt, pepper and thyme. Place the bird breast side up on a roasting rack in a 400-degree oven for 20 to 30 minutes. Reduce the cooking temperature to 325 degrees and cover the breast with foil. Return the turkey to the oven and cook until the internal temperature reaches 165 degrees. Popeyes Cajun Fried Turkey For the seasoning: 1 Vi cup kosher salt 1 Vi cup garlic pepper I Vi cup ground white pepper 1 2 teaspoons cayenne pepper I I teaspoon onion powder For the marinade: il pound unsalted butter 1 3 tablespoons salt 1 3 tablespoons ground black pepper 1 1 tablespoon ground white pepper 1 2 tablespoons cayenne pepper il 10- to 12-pound turkey 1 Peanut oil as needed Remove the turkey neck and giblets. Wash the turkey with cold water. Drain and pat dry inside and outside. Mix ingredients for dry Cajun seasoning. To make liquid marinade, melt butter over very low heat and stir in salt, black pepper, white pepper and cayenne pepper. Stir until well blended. Allow mixture to cool to about 100 degrees. Spoon or pour into an injector needle and inject the turkey, covering all the thick areas such as the breast and legs. Cut off the turkey's wing tips and tail so they don't get caught in the fryer basket. Place turkey in a large pan and rub the inside and outside of the turkey with half of the seasoning mix. Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight. Add oil to the fryer with a basket or rack. Heat the oil on medium-high until it reaches 365 degrees, 20 to 40 minutes. Place the turkey neck-down in a basket or on a rack When the oil temperature registers 365 degrees on the deep-fry thermometer, lower the turkey into the oil. Oil will rise and froth but will settle in about one minute. Check the oil temperature and increase flame to maintain the oil at 365 degrees. Cook the whole turkey 3 to 4 minutes per pound. Monitor heat at all times. When a food thermometer registers 170 degrees in the turkey breast, remove the turkey and let it drain for a few minutes. Sprinkle turkey with remaining Cajun seasoning mix. Grilled Turkey with White Wine Gravy 1 1 turkey, 12 to 14 pounds 1 8 to 10 garlic cloves 1 2 cups lightly packed Italian parsley leaves 1 1 tablespoon kosher salt 1 2 teaspoons pepper 1 2 teaspoons chili powder 1 2 oranges 1 1 stick butter, softened 1 2 to 4 cups chicken stock il large onion, chopped ll large carrot, chopped For the gravy: 1 6 tablespoons collected fat (use a in If

Clipped from
  1. Lansing State Journal,
  2. 23 Nov 2003, Sun,
  3. Page 44

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