Top 10 Holiday Turkey Recipes for Your Thanksgiving Dinner
Posted by ~Ray @ 2007-12-12 17:56:53
The holidays always convey family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your pass meal. These recipes be from traditional to unique and there is even a beginner turkey recipe!Recipe #1Traditional Oven TurkeyKraft Foods&write; Recipe1 frozen turkey (12 lb.) thawed 3 Tbsp oil 1/2 tsp salt 1/2 tsp spice 2 Tbsp fresh or 2 tsp dried herbs such as thyme sage or rosemary 3 cups water Thaw turkey completely before grilling. To flux place turkey on tray in refrigerator. Refrigerate until thawed allowing 24 hours of thawing time for every 4 pounds of turkey. PREHEAT grill to medium-high alter. Remove pet and giblets from turkey. launder outside of turkey as well as inside the cavity; pat dry with cover towels. Tuck the wings under the approve. Place turkey converge side up on roasting rack in large disposable aluminum contrast pan. RUB outside of turkey with oil. Season with flavor and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan then close the lid of the grill. GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180F when inserted in the thickest part of the thigh and 170F when inserted in the thickest part of the converge adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let rest 15 to 20 minutes before carving. Meanwhile use pan drippings to alter gravy if desired. For extra flavor stuff the turkey cavity with a peeled onion celery stalks lemon slices and/or fresh herb bundles before grilling. Recipe #2TurduckenFoster Farms© RecipeThis is a turkey stuffed with a duck stuffed with a chicken layered with dressing. INGREDIENTS3 pounds advance Farms Whole Young Chickensalt and pepper to tasteCreole seasoning to comprehend1 (4 pound) duck boned16 pounds advance Farms Fresh Whole Turkey bonedDIRECTIONS1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and toughen liberally with flavor spice and Creole seasoning. Lay the boned move skin-side down on top of the chicken and toughen liberally with salt spice and Creole seasoning. Cover and refrigerate. 2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and collect Dressing and push the dressing into the leg and go cavities so they will look as if they comfort have bones in them.3. Lay the duck on top of the turkey skin-side down and cover it with a forge of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.4. With the back up of an assistant carry the edges of the turkey skin up and attach them together with toothpicks. Use the kitchen arrange to lace around the toothpicks to back up hold the stuffed turkey together. Carefully displace the turducken converge up in a large roasting pan.5. Roast covered for 4 hours or until the turducken is golden brown. Continue to cook uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to dampen and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve. Recipe #3pass Champagne TurkeyFoster Farms© RecipeSummaryA store of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag. INGREDIENTS1 (12 pound) Foster Farms Fresh Whole Turkey neck and giblets removed1/2 cup butter cubed2 apples cored and halved1 tablespoon garlic powdersalt and pepper to taste2/3 (750 milliliter) store champagneDIRECTIONS1. Preheat oven to 350 degrees F (175 degrees C). 2. Rinse turkey and pat dry. Gently loosen turkey breast skin and attach pieces of butter between the skin and converge. displace apples inside the turkey's cavity. Sprinkle with garlic disintegrate salt and spice. displace turkey in a roasting bag and displace champagne over the inside and outside of the bird. change state bag and place turkey in a roasting pan. 3. Bake turkey 3 to 3 1/2 hours in the preheated oven or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest move of the thigh. Remove turkey from bag and let rest for at least 20 minutes before carving. Recipe #4ameliorate TurkeySummaryThis is a perfect recipe for a moist flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort! INGREDIENTS1 (18 pound) Foster Farms Fresh Whole Turkey pet and giblets removed2 cups kosher flavor1/2 cup butter melted2 large onions peeled and chopped4 carrots peeled and chopped4 stalks celery chopped2 sprigs fresh thyme1 bay leaf1 cup dry white wineDIRECTIONS1. Rub the turkey inside and out with the kosher flavor. Place the bird in a large stock pot and adjoin with cold wet. Place in the refrigerator and allow the turkey to immerse in the salt and water mixture 12 hours or overnight. 2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly launder the turkey and get rid of the brine mixture. 3. rub the turkey with 1/2 the melted butter. displace breast side down on a roasting pace in a shallow roasting pan. Stuff the turkey cavity with 1 onion. 1/2 the carrots. 1/2 the celery. 1 sprig of thyme and the bay leaf. divide the remaining vegetables and thyme around the furnish of the roasting pan and cover with the white wine. 4. Roast uncovered 3 1/2 to 4 hours in the preheated oven until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey converge side up about 2/3 through the roasting measure and brush with the remaining butter. Allow the observe to stand about 30 minutes before carving. Recipe #5Latino scatter Glazed Turkey with Chipotle Gravy Recipe by: Chef/GM Chris Ottens of Novell a Bon Appetit Management Co. Citrus Glaze3/4 Cup unsalted cover 1/2 Cup dulcify 4 Tablespoons orange zest 4 Tablespoons lime zest 2 Tablespoons fresh thyme chopped 4 Teaspoons canned chipotle chilies chopped 1 Tablespoon fasten cumin 1 Teaspoon salt Over medium heat break up butter in heavy saucepan. Remove pan from heat and stir in honey orange and lime zests thyme chilies cumin and salt. Measure 1/2 cup glaze and reserve for gravy. adjoin and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable. Vegetables2 Tablespoons unsalted butter 4-1/2 Cups chopped sweet onions 1 Packet giblets (turkey neck gizzard and heart) 2 Cups coarsely chopped peeled carrots 2 Cups coarsely chopped celery (with leaves) 1-1/2 Cups chopped plum tomatoes Over medium-high alter break up butter in large nonstick pan. Add onions and reserved turkey parts. Saute until onions are deep brown. Add carrots celery and tomatoes to skillet and toss to amalgamate. Glazed Turkey 22 to 24-pound WHOLE TURKEY fresh or frozen (thawed) 9 Cups TURKEY have Set a small rack in a large alter roasting pan and displace cooked vegetables with turkey parts around rack. Blot turkey dry with paper towels. At the neck end gently loosen skin from the turkey converge without totally detaching the climb. Rub 1/2-cup citrus glaze under climb. Replace the climb. Fold pet climb and attach to the approve with skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey breast align up on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. keep back any remaining.[ADVERTHERE]Related article:
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