Turkey And Meat Recipes
Turkey Roasting 101
The secret ingredient is your time and lots of it. Buying, preparing, and roasting a turkey are time-consuming. With careful preparation and attention to timing, you will be rewarded with a beautiful and tasty main course. Your first decision will be selecting between a frozen or fresh turkey. A fresh bird is more expensive, but will save you time and precious refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. What a catastrophe to find that the only turkey left for your intimate four-person dinner is a 26-pound glacial beast!
A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly. An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7 1/2 hours to defrost using this approach. It is also possible to use a combination of these methods.
Now you are ready to prepare the turkey for roasting. First remove the giblets. This is a fundamental step not only because you might want to use them to make the gravy, but also because it is disconcerting to find these paper-wrapped lumps when carving. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, do so now with a freshly prepared dressing. Stuff loosely, allowing about 1/2 to 3/4 cup per pound of bird. Brush the skin with melted butter or oil. Tuck the drumsticks under the folds of skin or tie together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover loosely
with a foil tent. During the last 45 minutes of baking, remove the foil
tent to brown the skin. Basting is not necessary, but will promote even
Glazed Roast Turkey
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
3/4 cup unsalted butter -- at room temp
3 tablespoons chopped fresh sage
1 1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons butter -- unsalted
3 large onions -- thinly sliced
6 ounces shallots -- thinly sliced
20 pounds turkey
15 ounces chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
15 ounces chicken broth
salt and pepper -- to taste
Glaze: Combine apricot nectar, preserves, ginger, and honey in a heavy smallsaucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
Herb Butter: Blend 3/4 cup unsalted butter at room temperature, 3 tablespoonschopped fresh sage, salt, and pepper in small bowl. Set aside.
Onion Mixture: Melt 2 tablespoons unsalted butter in heavy large skillet overmedium heat. Add onions and shallots: saute until very soft and light brown, about 20 minutes.
Position rack in lowest third of oven. Preheat to 400F. Pat turkey dry with
paper towels. Season turkey cavity with salt and pepper. Place turkey on rack,and set in large roasting pan. Slide hand under skin of turkey breast to loosenskin. Spread half of herb butter over breast under skin. If stuffing turkey,spoon stuffing into 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 for 30 minutes.
Reduce oven temperature to 325F. 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 1/2 teaspoon chopped fresh sage to pan. Roast 15 minutes. Brush 1/2 cup hot glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickestpart of thigh registers 180F 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. Bake about 40 minutes longer for unstuffed turkey, and about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter,tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
Pour contents of roasting pan into strainer set over large bowl. Spoon fat
from pan juices in bowl. Transfer onion mixture to blender. Add 1 cup pan
juices to blender, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer 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.
Roast Chicken with Butternut Squash
WINDSOR CANADIAN GOOSE
Prepare rice according to the package directions. In large skillet, saute onion, mushrooms and celery in oil until tender. Remove from heat; add rice, pecans, parsley, thyme, and marjoram. Stuff hens; rub skins with butter. Bake, uncovered at 350/o for 30 minutes. Meanwhile, for sauce, heat butter, jelly and lemon juice in a small pan until butter and jelly are melted. Combine vinegar, cornstarch, salt and cloves; add to jelly mixture in sauce pan. Bring to boil; boil 2 minutes. After hens have baked 30 minutes, baste and bake another 30 minutes or until juices run clear. Bake extra stuffing in a greased 1 quart covered baking dish at 350/o for 30 minutes
Select ham with the bone in according
to the number of guests allowing 1/3 pound of ham per guest. Wash the ham
and place in a shallow roasting pan with the fat side up 10 to 15 pound
ham insert a meat thermometer so that the tip is in the center of the
thickest part of the ham but does not touch the bone or the drippings. Do
not cover bake in oven at 325/o. until the thermometer reaches 140/o The
last 30 minutes take the ham out of oven and remove any skin from top.
Score top of ham lightly, cutting uniform diamond shapes. Place a whole
cloves in each diamond. ( Also I put a whole pineapple ring every so often
with a whole maraschino cherry in center of pineapple held on with a tooth
pick through the cherry). Then cover with the pineapple glaze below.
Return to the oven for another 30 minutes
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