Tuesday, October 31, 2006

Thanksgiving Roast Turkey

Thanksgiving Roast Turkey Recipe

If you're like most people, the roasted turkey is your favorite part of the Thanksgiving dinner. With step-by-step instructions, this recipe is easy -- and will make a delicious turkey for your holiday feast.

Thawing a Turkey:

If you buy your turkey 1-2 days before Thanksgiving, you can prepare it fresh from the refrigerator. If your turkey is frozen, you will need to thaw it out beforehand. It is not safe to thaw a turkey on the counter at room temperature, so don't do it.

The best method to thaw out your turkey is in the refrigerator. Make a note to remove it from the freezer to begin the process before Thanksgiving. It takes about 3 days for the average 16 lb. turkey to thaw in the fridge.

If you forget to put it in the refrigerator to thaw, you can place the turkey in a sink filled with cold water. This will take up to 8 hours for the average 16 lb turkey. You will need to change the water frequently to keep it at a steady temperature.

Recipe Ingredients

1 whole turkey (16 lbs for our example)
1 stick of butter - room temperature
Salt & pepper - Accent seasoning salt is ideal
Stuffing (dressing) - optional
Additional seasonings - optional

Roasting Your Turkey

Preheat oven to 325 degrees. Place the oven rack in the lowest possible position to allow room for the roaster. Remove the turkey neck, giblets etc from the cavity of the turkey. Rinse your turkey in cold water, drain. Coat your roasting pan with no-stick cooking spray.

Place your turkey in the roasting pan and fill the cavity with stuffing if you choose to do this. Do not pack the stuffing tightly! Rub your turkey with the softened butter stick and sprinkle it with the seasonings of your choice (salt, pepper, Accent, etc.) Many turkeys come with a pop-out meat thermometer -- but they sometimes malfunction. Play it safe and insert your own meat thermometer into the thigh.

Cover the turkey loosely with aluminum foil and place it in the oven. While it's roasting, frequently baste the turkey with the butter and it's own natural juices. Remove the aluminum foil about 1 hour before the turkey is finished roasting. The average roasting time for a 16 lb turkey is up to 5 hours, but it's not done until your meat thermometer reads about 180 degrees.

When your turkey is done, remove the stuffing and let it stand for about 15 minutes to ease the carving process. Transfer the turkey to the serving platter and begin carving.

Additional Bird Roasting Tips

Keep your hands clean, washing them throughout the process

If you're concerned about the turkey being dry, have a can of turkey stock or broth on hand and baste the turkey with it while it's cooking.

Consider baking the stuffing in a separate pan. The turkey will roast quicker and this insures the stuffing is not contaminated.

Use the drippings for savory turkey gravy. Put the roasting pan right on the stovetop (usually over two burners) and make your gravy right in the pan.

Wednesday, October 11, 2006

Oven-Smoked Turkey Recipe

Oven-Smoked Turkey Recipe

Vegetable oil
1 (10 to 12 pound) turkey
1/4 cup vegetable oil
1/2 cup seasoned salt
1/4 teaspoon garlic powder
4 tablespoons Liquid Smoke
1/4 cup fresh ground black pepper

Grease a large brown paper grocery bag with vegetable oil and set aside. Preheat oven to 350 degrees F.

Wash the turkey and pat dry with a paper towel. Combine 1/4 cup of vegetable oil, seasoned salt, garlic powder, Liquid Smoke and black pepper and mix together to make a paste. Rub the turkey well with the paste, inside and out. Place the turkey in the greased bag and tie the bag closed with a piece of string. Place on a baking sheet and roast 3 1/2 hours. Remove from the oven and let stand at room temperature for at least 30 minutes before untying the bag and removing the turkey.

Serves 10 to 12.

Baked Ham Recipe

Baked Ham Recipe

1 cooked ham, half or whole
Ground cloves, to taste
1/2 cup brown sugar
Maraschino cherries
1 tablespoon brown sugar
1 apple
Pineapple rings

Place cooked ham in pan. Rub in 1 tablespoon brown sugar and sprinkle with cloves. Pare and cut apple in eighths, place around and over ham. Sprinkle brown sugar over apples. Decorate with pineapple rings and maraschino cherries. Cover and bake for about 1 hour at 350 degrees F; baste frequently.

Pumpkin Biscuits Recipe

Pumpkin Biscuits Recipe

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/4 cup cold butter, cut into small pieces
3/4 cup buttermilk
1/2 cup canned pumpkin puree

Preheat oven to 450 degrees F.

In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg; cut in the cold butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.

Combine buttermilk and pumpkin in a bowl; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about a 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place on a greased or sprayed baking sheet. Bake 11 minutes or until golden.

Serve with butter and honey.

Chocolate Nut Pumpkin Bread

Chocolate Nut Pumpkin Bread Recipe

1 stick ( 1/2 cup) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin
1/2 cup firmly packed unsweetened cocoa powder
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
6 ounces semisweet chocolate chips (1 cup)
1/4 cup chopped pecans
1/4 cup currants or raisins
Confectioners' sugar

Preheat oven to 350 degrees F. Generously grease a 9 x 5 x 3-inch loaf pan.

In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, baking soda, and salt. Add to chocolate mixture alternately with milk, beating until mixed. Stir in chocolate chips, pecans and currants. Turn batter into prepared pan.

Bake 1 1/4 hours, or until a wooden pick inserted in center comes out clean. Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely. Sift confectioners' sugar over top before serving.

Honey-Basted Roast Turkey Recipe

Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced.

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.

Giblet Pan Gravy

Turkey neck and giblets

3 C. water

2 celery tops

2 green onions

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place neck and giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. Strain broth and reserve.

Chop cooked giblets and combine with chopped liver.

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.

Honey Spice Glaze for Turkey

Honey Spice Glaze for Turkey Recipe

1 12- to 16-pound turkey
1/8 t. ground red pepper
1/4 t. ground cumin
1/4 t. ground allspice
1/4 t. salt
1/2 t. garlic powder
2 t. chili powder
1 t. water
1/2 C. honey

Cook turkey as directed. Combine remaining ingredients to make glaze. With 45 minutes to an hour left to cook, brush glaze over turkey skin. If turkey is being roasted in the oven, lightly cover breast and drumsticks with foil.

Hickory Smoked Bourbon Turkey

Hickory Smoked Bourbon Turkey Recipe

1 (11-pound) whole turkey, thawed
2 C. maple syrup
1 C. bourbon
1 T. pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 T. salt
2 t. pepper
Garnishes: mixed greens, lemon wedges

Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse
turkey thoroughly with cold water, and pat dry.

Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.

Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.

Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity.

Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.

Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid.

Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing.

Garnish, if desired.

Makes 12 to 14 servings

COOK TIME:
Chill: 48 hrs., Soak: 30 min., Cook: 6 hrs., Stand: 15 min.

Source: Southern Living magazine

Glazed Turkey with Sweet Potato Dressing

Glazed Turkey with Sweet Potato Dressing Recipe

3 sweet potatoes, peeled, cubed
1 orange, rind grated, juice squeezed, reserved
1 tablespoon butter, melted, divided
1 medium onion, peeled and chopped
1 carrot, chopped
1 stalk celery, trimmed, chopped
1/2 cup peeled parsnip, chopped
1 teaspoon ground sage
1 10-lb. turkey

Stuffing: Place sweet potatoes in a saucepan and cover with water. Simmer 15 minutes, or until tender. Drain, mash, and stir in the grated orange rind.

Place half the melted butter in a large skillet over medium-high heat. Add onion, carrot, celery and parsnip. Cook 10 minutes, stirring often. Add sage. Add mixture to the sweet potatoes, mixing well.

Preheat oven to 450 F. Spoon the stuffing into turkey. Insert a meat thermometer through the body cavity into the thickest part of the stuffing. Brush remaining butter on the turkey and place in a roasting pan.

Bake at for 30 minutes. Reduce the heat and continue baking at 375 F 1 to 2 hours, or until the internal temperature registers 180 F. Baste often with the reserved orange juice and any juices that collect in the pan. When turkey is done, let stand 20 to 30 minutes before carving.

Crispy Citrus Turkey

Crispy Citrus Turkey Recipe

10 pound Butterball Turkey, thawed, neck and giblets removed
6 whole mandarin oranges, unpeeled
20 sage leaves
6 sprigs thyme
2 tablespoons margarine, melted
1 teaspoon salt
1 teaspoon pepper
3/4 cup Ginger

Preheat oven to 325 degrees. Rinse the turkey inside and out and pat dry. Slice 4 mandarins and quarter the rest. Lift the skin covering the breast meat and slide as many sliced mandarins, sage and thyme sprigs under the skin as possible. Place any remaining herbs and sliced oranges in the cavity.

Truss the legs together or tuck under the band of skin. Lift the wings and twist under the back. Arrange the turkey surrounded by quartered mandarins on a rack in a shallow roasting pan. Brush turkey with melted margarine, sprinkle with salt and pepper and roast for 3 to 3 1/2 hours, basting often, or until meat thermometer inserted into inner thigh registers 165 degrees. Tent with foil if browning too quickly

Increase heat to 425 degrees. Brush turkey evenly with Mandarin Ginger sauce and return to oven. Roast for 15 minutes or until skin is dark and crispy and a meat thermometer registers 170 degrees. Transfer turkey to a cutting board. Tent with foil and let stand 30 minutes before carving.

Makes 10 servings.

Cranberry-Glazed Whole Smoked Turkey

Cranberry-Glazed Whole Smoked Turkey Recipe

1 (8-ounce) can jellied cranberry sauce
1 small onion, coarsely chopped
4 garlic cloves, coarsely chopped
4 T. butter, softened
1 T. ground cumin
1 T. salt
1 T. pepper
1 (10- to 12-lb. turkey, rinsed and patted dry)
1 6-9 wood chunks

Combine cranberry sauce, onion, garlic, butter, cumin, salt and pepper in work bowl of a food processor. Process until smooth. Rub paste liberally underneath skin of turkey and inside cavity. Place turkey in a large plastic bag and refrigerate overnight.

Place wood chunks in a bowl of cold water to soak. Figure on using 6 - 9 chunks for the whole smoking process, more if you like a smokier flavor. Remove turkey from refrigerator and let sit at room temperature 45 minutes. Plug in smoker 30 minutes before ready to cook. Line water pan with heavy-duty foil. When smoker is hot, place soaked wood chunks in smoker, avoiding electric coil. Position water pan in smoker and fill with hot tap water. Set top cooking rack in place.

Dampen a 7-foot length of cheesecloth and wrap around bird, tying ends together. This will help prevent the bird from drying out. Transfer turkey to smoker, breast side down. Place an oven thermometer on rack with turkey. Spray cheesecloth with more water at 1 1/2-hour intervals to keep damp. After 5 hours, remove cheesecloth with scissors, turn turkey breast side up and continue smoking until an instant-read thermometer shows internal thigh temperature of 180° F, 3 to 6 hours longer, depending on size of bird and smoker temperature.

When turkey is cooked, remove and let stand 15 minutes. (The turkey can be cooled to room temperature, wrapped in foil and refrigerated up to 3 days.) Carve, and serve.

Serves 10

Classic Roast Turkey with Giblet Gravy

Classic Roast Turkey with Giblet Gravy Recipe

For the turkey:
1 fresh 12-pound turkey, neck, heart, gizzard and liver reserved
Salt and freshly ground pepper
8 T. butter, at room temperature
3/4 C. canned chicken broth
1/4 C. peanut oil
1 yellow onion, unpeeled, coarsely chopped
2 large carrots, unpeeled, coarsely chopped

For the gravy:
7 C. turkey stock (see below)
1/4 C. cornstarch
Salt and freshly ground pepper

Remove the turkey from the refrigerator and let sit at room temperature for up to 1 hour to take off the chill.

Position a rack in the lower third of the oven and preheat to 325° F. Rinse the turkey inside and out and pat dry. Trim off and discard the excess fat. Fold the wings underneath the back of the turkey to prevent overbrowning. Lightly salt and pepper the turkey inside and out. Truss the turkey.

Place the turkey on a rack in a flameproof roasting pan. Spread 2 tablespoons of the butter over the turkey breast. Dampen an 18-inch square of doubled cheesecloth and drape it over the turkey breast, leaving the drumsticks uncovered. Place the turkey in the oven and roast for about 30 minutes.

Meanwhile in a small sauce pan, combine the chicken broth, the remaining 6 tablespoons butter and the peanut oil. Warm over very low heat until the butter has melted.

At the 30-minute mark, using a bulb baster, baste the turkey through the cheesecloth with some of the broth mixture. Continue roasting, basting every 20 minutes, for 1 1/4 hours. Add the onion and carrots to the roasting pan, stirring to coat them with the drippings. Continue to roast, basting the turkey every 30 minutes with the remaining broth mixture and then with the accumulated pan juices, until the vegetables are well-browned and an instant-read thermometer inserted into the thickest part of the turkey thigh, away from the bone, registers 175° F., about 1 1/4 hours longer, for a total roasting time of about 3 hours.

Transfer the turkey from the oven to a cutting board, cover with foil, and make the gravy.

To make the giblet gravy, place the turkey's roasting pan with all its juices and the vegetables over two burners and turn the heat on both burners to medium-high. Add all but 1/4 cup of the turkey stock to the roasting pan and bring to a brisk simmer. Stir to deglaze the pan, scraping up the browned bits from the bottom, about 5 minutes.

Pour the contents of the pan through a sieve set over a large bowl, pressing hard on the vegetables with the back of a large spoon to extract all the liquids; discard the solids. Spoon off as much of the fat from the liquids as possible. (You also can use a fat separator.) Transfer the defatted liquids to a medium sauce pan. Place over medium-high heat and simmer briskly for 5 minutes.

Finely chop the cooked heart and gizzard reserved from making the turkey stock and the reserved uncooked liver. Reduce the heat to low and stir the giblets into the gravy. In a small bowl, stir the remaining 1/4 cup stock into the cornstarch to make a slurry. Gradually stir the slurry into the gravy. Cook until the gravy thickens, 3 to 4 minutes. Season with salt and pepper.

Carve the turkey and serve with the gravy. Serves 8.


Turkey Stock
3 T. peanut oil
2 turkey wing drumettes
Turkey neck (reserved from turkey), plus the heart and gizzard
3 C. chopped yellow onion
2 C. chopped carrot
1 C. chopped celery
Stems from 1 bunch fresh parsley
2 fresh thyme sprigs
2 bay leaves
8 C. low-sodium canned chicken broth
Salt and freshly ground pepper

Warm the oil in a stock pot set over medium-high heat. Brown the turkey wings, neck, heart and gizzard well, turning about once or twice, about 14 minutes. Stir in the vegetables and herbs. Reduce the heat to low, cover and cook, scraping the bottom of the pot occasionally, about 15 minutes. (For the giblet gravy, remove the heart and gizzard at this point and reserve.) Add the broth, salt and pepper to taste, then bring to a simmer. Cover partially and cook for 35 minutes.

Strain the stock, pouring it through a sieve, into a large bowl. If using right away, skim off the visible fat or pour into a fat separator. Otherwise, let cool 30 minutes, then cover and refrigerate for a few hours, or overnight. Using a large spoon, remove the solid fat from the top of the stock and discard. Refrigerate for up to 3 days or freeze for up to 3 months.

Makes about 7 cups.

Cider Basted Turkey with Roasted Apple Gravy

Cider Basted Turkey with Roasted Apple Gravy Recipe

Turkey:
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tbsp. apple cider vinegar
2 tsp. dried rubbed sage
3/4 tsp. ground cinnamon
10 Golden Delicious apples, peeled, cored, (2 cut into quarters, 8 cut into 8 slices each)
1 large onion, sliced
6 fresh thyme sprigs or 1/2 tsp. ground
8 large sage leaves, or 1 tsp. rubbed
1 15 to 16-lb turkey
1/4 cup (1/2 stick) butter, room temperature
1 cup (or more) water

Gravy:
2 cups (about) canned low-salt chicken broth
1/4 cup apple cider
2 tbsp. cornstarch

For turkey:
Position rack in bottom third of oven and preheat to 325ºF. Combine first 5 ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil. Set liquid aside.

Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 tsp. cinnamon in large bowl.

Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt and pepper. Spoon apple mixture into main cavity. Tuck wing tips under turkey; tie legs together loosely. Place turkey in large roasting pan. Rub turkey breast and legs with butter. Pour half of basting liquid over turkey. Sprinkle with salt and pepper.

Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated. Add all apple slices to pan juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175ºF, basting frequently with pan juices, about 1 hour 30 minutes longer.

Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).

For gravy:
Using slotted spoon, transfer apples from pan juices to bowl. Pour pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5 minutes. Add reserved apples; simmer 2 minutes. Mix apple cider and cornstarch in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes. Season to taste with salt and pepper.

Discard mixture from turkey cavity.

Serve turkey with gravy. Will feed a crowd of 10.

Chinese Szechwan Honey-Roasted Turkey

Chinese Szechwan Honey-Roasted Turkey Recipe

1 whole turkey, any size
1 C. Chinese 5-spice powder (available at Asian markets and most groceries)
3 C. honey
2 T. Chinese mustard (available in the international section of most groceries)
1 T. fresh Thai basil
1/2 C. butter
2 T. peeled and grated fresh ginger
2 T. minced fresh garlic
1/2 C. soy sauce
salt to taste

Szechwan peppercorns, crushed, to taste (available at Asian markets; black peppercorns may be substituted)

Preheat oven to 450°F. with rack in lower third. Rinse the turkey inside and out, then pat dry thoroughly. Heavily salt and pepper the turkey cavity.

In a small saucepan on low heat, add the remaining ingredients; cook until melted.

Place the turkey in a large roasting pan, and sprinkle the outside with salt and pepper, then tightly cover the turkey with foil. Stick the turkey in the oven and immediately lower the heat to 350°F.. Roast the turkey for approximately 14 minutes per pound, basting the turkey with the pan drippings for the first half of the total roasting time.

When it is half-done, lift the foil from the turkey to pour the melted honey mixture over it, then cover again. Continue basting every 10 minutes with the honey mixture and pan juices until the turkey is cooked. Remove the turkey from oven and let it rest 20 minutes before serving.

Chili Orange Glaze for Oven-Roasted Turkey

Chili Orange Glaze for Oven-Roasted Turkey Recipe

3 T. ground dried New Mexico or California chilies (or 3 T. chili powder)

12 oz. frozen orange juice concentrate (1 large container) - thawed

2 T. grated orange peel

1 t. ground cumin

Mix ground chilies (or chili powder), orange juice concentrate, orange peel, and cumin.

The last 20 minutes the turkey cooks (at bone, the temperature in the breast will be about 150° F. for birds up to 18 lb., 115° F. for birds over 18 lb), spread glaze generously over turkey.

Continue to cook until a thermometer inserted into the thickest part of the turkey breast to the bone registers 160° F. If glaze start to get very dark, drape dark areas with foil.

Makes: Enough to glaze a 12 to 24-pound turkey.

Cherry-Pecan Stuffed Turkey

Cherry-Pecan Stuffed Turkey Recipe

3/4 C. chopped onion

3/4 C. butter

3 T. sweet Marsala, dry sherry, or chicken broth

3/4 t. salt

3/4 t. paprika

3/4 t. dried thyme, crushed

1/4 t. white pepper

6 C. soft bread crumbs

1-1/2 C. sliced celery

1 C. dried tart cherries

3/4 C. coarsely chopped pecans

1/4 C. chicken broth

1 10- to 12 lb. turkey*

For stuffing, in a medium skillet, cook onion in butter till tender but not brown. Stir in the Marsala, sherry, or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss.

Rinse the turkey and pat dry. Spoon some of the stuffing into the neck cavity; fasten the neck skin with a skewer. Lightly spoon the prepared stuffing into the body cavity. Tie the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle.

Roast the turkey, uncovered, in a 325° F. oven for 3 to 3-3/4 hours or until the meat thermometer registers 180° F to 185° F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.

Brown Sugar Brine Smoked Turkey

Brown Sugar Brine Smoked Turkey

Brine Ingredients

4 gallons of water
2 cups kosher salt
2 cups dark brown sugar
2 cups coarsely chopped yellow onions
2 oranges, quartered
6 garlic cloves, peeled and smashed
6 sprigs fresh sage
4 sprigs frsh rosemary, coarsely chopped
2 sprigs fresh thyme
1 tablespoon black peppercorns.

Turkey

One 14 pound turkey, neck, giblets, and liver reserved for gravy
1 yellow onion, cut into eighths
1 celery rib, cut into 1 inch pieces
1 carrot, cut into 1 inch pieces
2 sprigs fresh parsley
2 tablespoons of Emeril's Essence
2 tablespoons vegetable oil
2 1/4 cups turkey or chicken stock

In an ice chest or other container large enough combine all the brine ingredients and stir until the sugar and salt have dissolved.

Rinse the turkey under cold running water and place it in the brine. Make sure the turkey is covered by at least 2 inches of brine. Add ice to keep it cool and let it brine overnight or up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold water. Pat dry with paper towels and let it come to room temperature--about 1 hour.

Combine the onions, celery, carrots, and parsley in a bowl.

Put the turkey on the rack of a large roasting pan. Lightly season the turkey cavity with 1 tablespoon of Essence and then stuff with the vegetable mixture. Tie the legs together with twine, and then rub the whole turkey with vegetable oil. Season with the remaining Essence.

Place the turkey breast side down in the pan and roast, uncovered, for 1 hour.

Remove from oven, turn breast side up, and baste with 3/4 cup of stck. Continue roasting until the juices run clear and a meat thermometer registers 165 degrees F in the breast, and 175 degrees F in the thick section of the thigh. It should take about 3 to 3 1/2 hours total cooking time, basting once every hour with 3/4 cup of stock.

Remove from the oven and place on a platter. Tent the turkey wiht aluminum foil and let rest for 20 minutes before carving. Reserve the pan juices for making gravy, if desired.

Carve and serve.

Brine-Roasted Turkey

Brine-Roasted Turkey Recipe

2 gallons (32 cups) water
2 C. kosher salt
2 C. packed brown sugar
2 T. peppercorns, coarsely cracked
1 (12- to 14-pound) fresh turkey
2 T. unsalted butter, at room temperature
Salt and freshly ground pepper, to taste

The night before roasting the turkey, make the brine. In a medium saucepan, combine 4 cups of water, the kosher salt and the sugar, and heat over medium heat, stirring, until the salt and sugar dissolve. Remove the pan from the heat, stir in the peppercorns, and let cool.

Rinse the turkey inside and out. Place the turkey in a very large pot, and add the remaining 28 cups of water and the brown sugar mixture, stirring to blend. If your pot isn't quite large enough, use less water and slightly less of the brown sugar mixture. If the brine doesn't quite cover the turkey, place it breast side up to start, then turn over after a few hours. Refrigerate for 12 to 15 hours.

Remove the turkey from the brine, discard the brine, and rinse the turkey thoroughly under cold running water. Pat dry and refrigerate.

Preheat the oven to 325° F.

Rub the butter all over the turkey, and season with salt and pepper. Tuck the turkey wings under the back, and, if necessary, tie the legs together with kitchen string. Place the turkey, breast side up, on a rack in a roasting pan, and roast, basting every 30 minutes with the pan juices, for 1 hour. Cover the turkey breast loosely with a foil tent, and roast for 2 1/2 to 3 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180° F.; about 45 minutes before the turkey is done, remove the foil tent. Let the turkey stand, loosely covered with foil, for about 20 minutes before carving.

Serves 8.

Blast Furnace Roast Turkey

Blast Furnace Roast Turkey Recipe

"Although this turkey is cooked at an unusually high temperature (hence, the term "blast furnace"), you'll be amazed how tender and juicy it is. The skin blackens somewhat, but it is discarded. The rock-salt layer in the roasting pan cuts down on any grease that may splash in the oven. Surprisingly, the salt doesn't add any sodium to the recipe."

1 (12-pound) turkey
1 T salt
3 T chopped fresh parsley
2 T minced fresh chives
2 T minced fresh thyme
2 T minced fresh sage
2 T minced shallots
1 t freshly ground pepper
8 C rock salt

Remove and discard giblets and neck from turkey. Rinse turkey under cold water, and pat dry. Trim excess fat from turkey. Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin.

Combine 1 T salt and the next 6 ingredients (1 T of salt through pepper) in a bowl; stir well. Rub herb mixture on breast and drumsticks beneath the skin. Tie ends of legs together with cord. Lift wing tips up and over back, and tuck under turkey.

Spread rock salt in bottom of a shallow roasting pan. Place turkey, breast side up, on rock salt. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 500 degrees for 1-1/2 hours or until thermometer reaches 165 degrees. Cover turkey loosely with aluminum foil; let stand 15 minutes. Discard skin before serving.

YIELD: 23 servings (serving size: 3 ounces)

Bardstown Holiday Turkey

Bardstown Holiday Turkey Recipe

3 T. bourbon
10- to 12-lb. turkey, fresh or thawed
Aromatics, optional (see directions)
2 T. softened butter
salt and pepper

Glaze:
1/2 C. bourbon
1 C. orange marmalade
1/8 t. ground allspice
1/8 t. grated nutmeg
Garnishes: Bundled herbs, orange slices or kumquats, grape clusters

Heat oven to 325°F. and set rack at lower level; remove other racks.

Unwrap and rinse turkey, being sure bags of giblets and neck are removed from both the neck and body cavities. In other words, check fore and aft, reaching in as far as possible so as not to miss a giblet bag.

Rinse turkey inside and out. Pat dry with paper towels. Sprinkle the 3 tablespoons bourbon, salt and pepper inside turkey cavity. Tuck in aromatics as desired, such as citrus slices, a whole peeled onion stuck with cloves, celery or carrot sticks and herb sprigs. These will not be served and may be discarded before carving.

Twist wings behind bird's back and tie drumsticks near "ankles" or return to "hock lock." Place turkey breast-side up on a rack (preferably a V-rack) in shallow roasting pan (some like to line the pan with foil). Spread softened butter evenly over surface of turkey. Roast about 3 hours or until the internal temperature is 175 - 180°F. inside turkey thigh, thermometer not touching bone. If using an instant-read thermometer, do not allow it to remain in the oven even a minute. Just insert, read and pull it out before closing oven door again. Juices running clear and a drumstick that can be wiggled are less reliable indicators of doneness. If roasting turkey breasts only, thermometer should reach 165-170°F. in thickest part of meat. If skin over breast is well-browned, shield with a loose tent of foil for last part of roasting.

Prepare glaze in advance. Combine 1/2 cup bourbon, marmalade and spices in saucepan. Cook over high heat, stirring occasionally, until mixture boils. Reduce heat to medium and simmer 10 minutes or until glaze is reduced to 1 cup. Brush half the glaze over turkey after roasting an hour or so. Brush with remaining glaze about 20 minutes before turkey is done. Transfer whole bird to a serving platter (the point of glazing the bird), garnish with citrus or grapes and herbs and let rest on buffet 20 minutes for internal juices to set. Return to the kitchen and transfer it to a large cutting board before carving.

Yield: 10 servings

Recipe adapted from the "Jim Beam Family Recipe for Holiday Entertaining" booklet. Jim Beam's grandson, Booker Noe of Bardstown, Ky., continues the family's legacy begun by Jacob Beam, his great-great-great-grandfather, who arrived in Kentucky in 1788, carrying the makings of a copper still.

Barbecued Turkey with Maple Mustard Glaze

Barbecued Turkey with Maple Mustard Glaze Recipe

For turkey:

6 quarts water

2 large onions, quartered

1 C. coarse salt

1 C. chopped fresh ginger

3/4 C. (packed) golden brown sugar

4 large bay leaves

4 whole star anise

12 whole black peppercorns, crushed

1 13- to 14-lb. turkey, giblets discarded

4 C. hickory smoke chips, soaked in water 30 minutes, drained

Disposable 9 x 6 1/4 x 1-inch aluminum broiler pans

2 large oranges, cut into wedges

1/4 C. olive oil

2 T. oriental sesame oil

For glaze:

3/4 C. pure maple syrup

1/2 C. dry white wine

3/4 C. Dijon mustard

2 T. butter

For the turkey: Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.

Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.

If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position the grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position the grill at least 6 inches above burners.

Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160° F., adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze: Bring all ingredients to simmer in heavy medium saucepan. Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180° F., covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.

Serves 8.

Source: Bon Appetit, November 1997

Apricot Turkey

Apricot Turkey

1/2 cup brown rice vinegar
2 tsp molasses
2 tbsp onion, grated
4 to 6 lb. turkey breast - cut in 1 cubes
1 tbsp vegetable oil
2 garlic cloves, minced
1 cup white grape juice
1/2 cup ; water
1 tbsp lemon juice
1 tsp freshly grated ginger
8 oz dried apricots, slivered
2 tbsp minced fresh cilantro

Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade.

Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown).

Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover.

Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro.

Serve over steamed rice.

Yield: 10 to 12 servings.

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tbsp. minced peeled fresh ginger
1 tbsp. honey

Herb Butter
3/4 cup unsalted butter; room temperature (1-1/2 sticks)
3 tbsp. chopped fresh thyme or 1 tablespoon; dried
3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage
1 1/2 tsp. salt
1 tsp. ground black pepper

Onion and Shallot mixture
2 tbsp. unsalted butter; (1/4 stick)
3 lg. onions; (about 2 pounds), thinly sliced
6 oz shallots; (about 6 large), thinly sliced
1 turkey (21- to 22-pound)
1 can low-salt chicken broth; (14 -1/2-ounce) or more
1 tsp. chopped fresh thyme or 1/2 teaspoon; dried
1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried
1 can low-salt chicken broth; (14 -1/2-ounce)

-For the Glaze:
Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes.

For Herb Butter:
Blend all ingredients in small bowl. Set aside.

For Onion Mixture:
Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes.

NOTE: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.

For Turkey:
Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper.

Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin.

If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.

Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.

Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes.

Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer.

Brush occasionally with glaze and add more broth to pan if liquid evaporates.

About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy.

For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender.

Add 1 cup pan juices to blender and purée until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.

Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

Serve turkey with gravy.

Serves 16.

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy Recipe

Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tbsp. minced peeled fresh ginger
1 tbsp. honey

Herb Butter
3/4 cup unsalted butter; room temperature (1-1/2 sticks)
3 tbsp. chopped fresh thyme or 1 tablespoon; dried
3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage
1 1/2 tsp. salt
1 tsp. ground black pepper

Onion and Shallot mixture
2 tbsp. unsalted butter; (1/4 stick)
3 lg. onions; (about 2 pounds), thinly sliced
6 oz shallots; (about 6 large), thinly sliced
1 turkey (21- to 22-pound)
1 can low-salt chicken broth; (14 -1/2-ounce) or more
1 tsp. chopped fresh thyme or 1/2 teaspoon; dried
1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried
1 can low-salt chicken broth; (14 -1/2-ounce)

-For the Glaze:
Combine all ingredients in a heavy small saucepan and bring to a boil. Reduce heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15-20 minutes.

For Herb Butter:
Blend all ingredients in small bowl. Set aside.

For Onion Mixture:
Melt butter in heavy large skillet over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes.

NOTE: Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.

For Turkey:
Position rack in lowest third of oven and preheat the oven to 400 F. Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper.

Place turkey on rack set in large roasting pan. Slide hand under the skin of the turkey breast to loosen. Spread half of herb butter over breasts under the skin.

If stuffing turkey, spoon your stuffing into the main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.

Roast turkey 30 minutes. Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.

Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to the roasting pan. Roast 15 minutes.

Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the glaze over the turkey. Continue to roast turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer.

Brush occasionally with glaze and add more broth to pan if liquid evaporates.

About 40 minutes longer for an un-stuffed turkey or about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes to rest. Reserve mixture in pan for gravy.

For Gravy: Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender.

Add 1 cup pan juices to blender and purée until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.

Transfer the sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

Serve turkey with gravy.

Serves 16.

Apricot and Bread Stuffed Roast Turkey

Apricot and Bread Stuffed Roast Turkey Recipe

STUFFING:
2 large loaves bread, broken small pieces (12 c.)
3 tablespoons butter
3 tablespoons olive oil
3 large onions, peel and chop
1/2 head garlic, peel and chop
12 large ribs celery, trim and chop
1 bunch scallion, trim and chop
1/4 cup chopped fresh thyme or 2 tbl. dry
1 cup chopped fresh parsley
1 cup walnut halves, chopped
1 cup dried apricots, chopped
1/2 cup milk

TURKEY, GARLIC and POTATOES:
1 tablespoon oil
16 pounds turkey (totally thawed)
12 cloves garlic, peeled and left whole
5 tablespoons butter
1 cup chopped fresh chives (optional)
2 whole heads garlic, unpeeled
30 small new potatoes, scrubbed

STOCK and GRAVY:
1 turkey neck, gizzard and heart
8 cups cold water
2 small onions, peel and quarter
2 large ribs celery, trim and chop
1 bay leaf
5 black peppercorns
4 sprigs fresh thyme, or 1 tsp dried
2 tablespoons flour

Preheat oven to 450ºF. Prepare stuffing: Place bread (use small pieces of dried out bread) in large bowl. In large skillet, melt butter and oil over medium heat. Add onion and cook till soft, 5 minutes. Add garlic, celery, scallion, thyme and half of parsley, cooking till soft, 5 minutes more. Add nuts, apricot and hefty sprinkle salt and pepper. Should be cooked through but not soft and limp.

Add this mix to bowl with bread, mixing well. Add remaining parsley and additional salt and pepper. Pour 1/2 c. milk into empty skillet and heat 1 minutes, scraping surface well. Pour milk over stuffing and mix well. Add more milk or water if needed. Do not make stuffing more than 1 hour ahead of time and never stuff turkey more than 30 minutes before roasting.

Grease bottom of roasting pan with oil. Using hands, generously stuff cavity of turkey, pressing down firmly to get as much stuffing in as can, without overflowing. Stuff neck cavity, careful not to overstuff. Close with wooden skewers or truss bird. Place turkey in roasting pan, breast side up. Pack any remaining stuffing into small lightly greased casserole and set aside. In same skillet used to cook stuffing, melt butter over medium heat. Add cloves of garlic and cook, stirring, for 1 minutes. Pour melted butter and garlic over turkey, then sprinkle with salt, pepper and generous pinch of paprika. Sprinkle chives over turkey.

Roast turkey for 15 minutes at 450ºF. Reduce temperature to 325ºF and baste turkey. Cover turkey loosely with foil, creating tent. Continue roasting turkey, basting every 20 minutes, for 15/20 minutes per pound. Turkey is done when juices run clear and not pink when inner thigh is pierced. About 1 hr and 15 minutes before turkey is done, add the 2 heads of garlic and potatoes to roaster and baste well.

During last 20 minutes of roasting, add casserole of extra stuffing to oven and bake until heated through. While turkey is roasting, prepare stock. Place all ingredients for gravy except for flour and pepper in medium saucepan, bring to boil over high heat. Reduce heat to low and simmer about 2 hours. Season to taste. Remove roasting pan from oven and place turkey on carving board, letting sit loosely covered with foil for 15-20 minutes. Place whole garlic, potatoes and loose garlic in bowl.

Meanwhile, finish the gravy: Using large spoon, discard all but few tablespoons of fat. Place roasting pan over two burners. Bring to simmer over medium heat, deglazing the pan. Whisk in 2 tbl. flour. Cook for 2 minutes and then slowly strain in about 4 c. of the turkey stock you've been cooking. Whisk to prevent lumps. Bring to simmer and add salt and pepper to season. Scoop stuffing out of turkey and place in warm bowl. Carve turkey and serve with hot gravy, roasted garlic and potatoes.

Makes 10 servings.

Apple-Rosemary Roasted Turkey

Apple-Rosemary Roasted Turkey Recipe

1 (12- to 13-pound) whole turkey
8 fresh rosemary sprigs
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour

Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.
Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.

NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn't available.

Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.

Yield: Makes 12 servings

This recipe is from our Thanksgiving turkey recipe collection.

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