Over 50 turkey recipes – just for you!

Over 50 turkey recipes – just for you!

Poached Turkey Normandy

1 Pound TURKEY TENDERLOINS
1/2 Cup onion, thinly sliced
1/2 Cup celery, sliced
3 Peppercorns
1/2 Teaspoon salt
Boiling water
2/3 Cup tart apple, pared, cored and diced
1/3 Cup orange juice
3 Tablespoons jellied cranberry sauce
4 Teaspoons orange marmalade

In large skillet, over low heat, place tenderloin, onion, celery, peppercorns, salt and enough water to cover turkey. Cover skillet and poach tenderloin 15 minutes or until no longer pink in center and the internal temperature in 170 degrees F.

Remove tenderloin from liquid and hold in a warm 200 degree F oven.
In small saucepan, over medium heat, cook apple pieces, orange juice, cranberry sauce and marmalade until sauce is hot and apples are tender, but still hold their shape.

To serve, slice tenderloin on the diagonal. Spoon sauce over hot tenderloin slices.

Colonial Turkey Pot Pie

1 cup vegetable oil
1 Tbsp. fresh thyme, chopped
3 Tbsp. fresh parsley, chopped
1 medium shallot, chopped
4 cloves garlic, chopped
1 8-lb. whole turkey
1 large white onion, diced
4 ribs celery, diced
2 large carrots, diced
1 cup dry white wine
1 qt. turkey stock
1 cup shelled fresh peas
1 cup sliced button mushrooms
1 cup chopped redskin potatoes
2 cups heavy cream to taste, salt and freshly ground black pepper
lb. unsalted butter, softened
1 cup all-purpose flour
3 lb. puff pastry, cut in rounds to fit individual ramekins
1 large egg, beaten with 1 tsp. water

In small bowl, mix together oil and 1 tsp. each of thyme, parsley, shallot and garlic. Reserve remaining herbs. Rub oil-seasoning mixture over turkey. Place turkey on tray, cover with plastic wrap and refrigerate overnight.

Place turkey on a rack in shallow roasting pan in preheated 450F oven. Immediately reduce temperature to 350F. Roast turkey for about 2 hours, or until a meat thermometer inserted into the thigh reads 180F.

Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1" pieces and reserve. Discard skin and bones.

Discard all but 3 Tbsp. pan drippings in roasting pan; heat drippings in pan on stove top. Add onion, celery and carrots; saut© over medium heat for 3 minutes, until tender. Add wine to deglaze pan, loosening browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to boil over medium heat. Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to boil over high heat and add shredded turkey.

Return to boil; reduce heat and simmers minutes, until ingredients are fully cooked. In small bowl, combine butter and flour into a paste. Slowly stir the paste into turkey mixture until it’s combined and mixture is thickened. Ladle turkey mixture into 8-oz. individual ramekins. Cover each with puff pastry circles, allowing 1" overhang. Crimp pastry to edge of bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break dough. Gently brush egg mixture over surface of puff pastry.

Bake in preheated 350F oven for 12-15 minutes, until pastry edges are brown.

Roast Turkey with Bacon and Chestnut Stuffing

5 Slices bacon, chopped
1/4 cup Butter
3 Onions, chopped
3 Stalks celery, chopped
1/4 cup Chopped fresh sage
1 Sweet red pepper, chopped 1
1 tsp Pepper
1/2 tsp Salt
12 cups Cubed day-old Italian or French bread
1 Can chestnuts, drained
1/4 cup Chopped fresh parsley
1-1/4 cups Chicken stock

In large skillet, cook bacon over medium heat for 5 minutes or until cooked but not crisp. Add butter, onions, celery and sage; cook, stirring occasionally, for 30 minutes or until softened. Add red pepper, pepper and salt; cook for 5 minutes.

In large bowl, toss vegetable mixture with bread. Add chestnuts and parsley; drizzle with stock and toss to combine. Let cool.

Loosely stuff into cavity of turkey. Makes 12 cups, enough stuffing for 15-lb turkey.

Golden Roast Turkey

Count on 1 lb uncooked per person. A 15 lb turkey will serve 12 people.

Remove giblets and neck; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely stuff neck opening with stuffing, if desired; fold skin over stuffing and skewer to back. Lift wings and twist under back. Stuff body cavity if desired. Tuck legs under band of skin or tie together with kitchen string.

Place turkey on rack in roasting pan. Brush with about 2 tbsp butter, melted; sprinkle with salt and pepper. Tent with foil, tucking in sides but leaving ends open. Roast in 325°F oven for 3-1/2 hours, basting every 30 minutes. Uncover and roast for about 1 hour longer or until meat thermometer inserted in the thickest part of the thigh reaches 180°F.

Transfer to cutting board; tent with foil and let stand for 30 minutes. With carving knife and fork, cut skin between leg and body; press thigh down, then cut through joint. Cut through joint in leg; slice off dark meat from drumstick. Repeat with other leg. Repeat as for leg to cut off wings. Starting at breastbone, carve meat thinly in long sweeping motions.

Wild Mushroom Gravy

In bowl, pour 1-1/2 cups boiling water over 1 pkg dried porcini mushrooms; let soak for 15 minutes. Drain in paper towel-lined sieve, reserving liquid. Chop finely. Set aside.

Pour pan drippings into large measuring cup; skim off fat, reserving 1/4 cup fat. Add mushroom liquid, 1 can chicken stock and enough water to pan drippings to make 4 cups.

Pour reserved fat back into roasting pan. Stir in 1/3 cup all-purpose flour, 1/2 tsp dried sage, 1/4 tsp each salt and pepper, then reserve mushrooms; cook over medium heat, stirring for 1 minute. Gradually whisk in stock mixture, bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 2 minutes or until thickened. Makes about 4 cups.
Makes 16 servings

Adobo Turkey with Red Chile Gravy

For adobo
4 dried guajillo chiles (2 ounces), wiped clean
3 dried ancho chiles (1 1/2 ounces), wiped clean
2 teaspoons cumin seeds
1 (1/2-inch) piece cinnamon stick, smashed
2 whole allspice
1 clove
4 garlic cloves, smashed
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves
1/3 cup cider vinegar
3 tablespoons water
2 tablespoons vegetable oil

For turkey and gravy:
1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
2 cups water, divided
1 tablespoon vegetable oil
About 4 cups classic turkey stock , divided
1/3 cup all-purpose flour
Melted unsalted butter if necessary

Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator
.
Make adobo: Slit chiles lengthwise, then stem and seed. Heat a large heavy
skillet (not nonstick) over medium heat until hot, then toast chiles in
batches, opening them flat, turning and pressing with tongs, until more
pliable and slightly changed in color, about 30 seconds per batch.

Transfer to a bowl and cover chiles with boiling-hot water, then soak until
softened, about 15 minutes.

Meanwhile, toast spices in a small heavy skillet over medium-low heat,
stirring frequently, until fragrant, about 3 minutes.

Drain chiles, discarding liquid, and purée in a blender with spices, garlic,
herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1
minute. Set aside 1/2 cup adobo for gravy.

Marinate turkey: Rinse turkey inside and out and pat dry. Sprinkle 2
teaspoons salt evenly in turkey cavities and all over skin, then rub
remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold
neck skin under body, then tuck wing tips under breast and tie drumsticks
together with string. Transfer to rack in roasting pan and marinate, covered
with plastic wrap and chilled, at least 8 hours and up to 24.

Roast turkey: Let turkey stand, covered, at room temperature 1 hour.

Preheat oven to 350°F with rack in lower third.

Add 1 cup water to pan and roast turkey 1 hour.

Brush turkey with oil and add remaining cup water, then tent loosely with
foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more
water) until an instant-read thermometer inserted into fleshy part of each
thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to
2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).

Carefully tilt turkey so juices from inside large cavity run into pan.
Transfer turkey to a platter and let stand, uncovered, 30 minutes
(temperature of thigh meat will rise to 175 to 180°F).

Make gravy while turkey stands: Straddle roasting pan across 2 burners, then
add 1 cup turkey stock and boil over high heat, stirring and scraping up
brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into
2-quart measure and skim off fat (or use a fat separator), reserving fat.
Add enough turkey stock to liquid to bring total to 5 cups.

Whisk together flour, 6 tablespoon reserved fat (if there is less, add
melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be
thick). Add pan juices and stock in a fast stream, whisking constantly to
prevent lumps. Bring to a boil, whisking, then simmer, whisking
occasionally, until thickened, 10 to 15 minutes. Season with salt.

Serve turkey with gravy.

Grand Marnier Turkey

12 pounds Turkey
2 pounds Mixed dried fruit
1 cup Golden raisins
4 Granny Smith apples – in wedges
4 Oranges – juice only
9 ounces chipotle peppers
3 cups Tequila
3 cups Grand Marnier
1 cup unsalted butter

Preheat oven to 325F. Rinse turkey and pat dry inside and out. Set aside.
Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit.
Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey.
Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours.
Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing.
Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.

Wild Turkey Wild Turkey

1 wild turkey breast
1/2 cup honey
2 tablespoons Worcestershire sauce
3 tablespoons hot Dijon mustard
2 cups Wild Turkey bourbon

all-purpose flour
Cajun seasoning to taste
Canola oil for frying
1 cup (8 ounces) grated cheddar cheese
1/2 cup chopped onion

Slice turkey lengthwise into 2-inch wide strips, removing skin; wash
and drain. Microwave honey at high for 1-1/2 minutes. Add
Worcestershire sauce, mustard and bourbon to make marinade. Marinate
turkey in mixture in refrigerator 2 to 4 hours.

Remove turkey from marinade, shaking to remove excess liquid. Combine
flour and seasoning in bag. Add turkey strips and shake to coat. Fry
in canola oil till golden brown. Place on serving dish and sprinkle
with cheese and onions. Microwave until cheese is melted. Serve as
hors d’oeuvres or with wild rice.

Two-Stage Roast Turkey with Southwestern Honey-Pepper Rub

  • 3 sticks unsalted butter
  • 2 tablespoons freshly ground pepper
  • 1/2 cup ground cumin
  • 4 tablespoons dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cinnamon
  • Pinch of ground cloves
  • 2 teaspoons salt
  • 1/4 cup honey
  • 1 (14 pound) turkey, well chilled
  1. Preheat oven to 425 degrees.

  2. Prepare the rub: Melt the butter in a small saucepan. Pour butter into a large mixing bowl. Add pepper, cumin, oregano (pulverizing it with your fingers), chili powder, garlic powder, cinnamon, clove, and salt, mixing well. Drizzle in the honey and blend well.

  3. Rub mixture all over the cold turkey?both on and under the skin, as evenly as possible. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 degrees and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 degrees.)

  4. Remove turkey from oven and (at table, if desired), remove the large breast fillet from each side of the turkey. Let the fillets rest a few minutes before carving into slices. Serve white meat with Cilantro-Poblano Cream Sauce.

  5. Meanwhile, return the rest of the bird to the 325-degree oven. Cook until the dark meat reaches 175 degrees, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat with Smoky Chipotle-Mushroom Gravy.

Cilantro-Poblano Cream Sauce

  • 1/2 pound (2 sticks) plus 2 tablespoons unsalted butter (18 tablespoons altogether)
  • 3 cups coarsely chopped leeks (about 2 large leeks)
  • 3 cups coarsely chopped celery (about 3 ribs)
  • 12 poblano chiles, seeded and coarsely chopped (about 3 pounds altogether; you may substitute green bell peppers)
  • 3 cups cilantro roots and stems, coarsely chopped (cut from about 6 bunches of cilantro), plus 1/4 cup finely minced cilantro leaves
  • 1 cup plus 2 tablespoons flour
  • 12 cups chicken stock
  • Pinch of nutmeg
  • Tabasco green pepper sauce (optional)
  1. Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the chopped leeks and celery. Sauté for 5 minutes. Add the poblanos and the chopped cilantro roots and stems. Sauté for 5 minutes. Add the flour, stirring well to coat the vegetables. If the pot seems dry, add a little more butter. Sauté the roux for 2 minutes.

  2. Add the chicken stock, stirring vigorously to blend well. Raise heat, bring mixture to a boil, then let simmer for 30 minutes. The sauce should be a medium-thick consistency.

  3. Strain the solids out of the sauce, reserve them, and return sauce to saucepan. Finely mince some of the solids until you have 3/4 cup. Return those to the sauce and add the minced cilantro leaves. Stir well to blend. Add the nutmeg and, if desired, a little Tabasco green pepper sauce. Taste for seasoning and serve.

Smoky Chipotle-Mushroom Gravy

  • 2 ounces dried mushrooms
  • 1/2 pound bacon, minced
  • 4 medium garlic cloves, minced
  • 8 canned tomatoes
  • 1 cup canned chipotles in adobo sauce
  • 1/4 cup smoky barbecue sauce
  • 6 tablespoons butter
  1. Submerge the dried mushrooms in 2 cups of hot water. Weight them so they stay immersed. After 20 minutes, strain the soaked mushrooms out. Reserve both mushrooms and liquid.

  2. Meanwhile, place the bacon in a large pot over medium-high heat. Sauté for 2 minutes, stirring. Turn heat down to medium and add the garlic. Sauté for 1 minute, stirring. Over sink, squeeze the tomatoes in your hands into a strainer until most of the juice has run out. Chop the tomatoes and add to the pot. Add the chipotles in adobo sauce, making sure the chipotles are cut into small pieces (some cans may contain whole chipotles, some may contain chopped chipotles). Add the barbecue sauce, the reserved mushrooms, and the reserved soaking liquid. Bring to a boil, then lower heat and simmer for 10 minutes.

  3. When ready to serve, turn heat off and whisk in the butter to velvetize the sauce.

Turkey Scaloppine

1-1/2 lbs. boneless turkey breast, sliced 1/2 inch thick
Flour
1 egg, beaten with 1 tbsp. water
2 tbsp. butter or margarine
1 tbsp. olive oil
1/4 cup parmesan cheese
Tomato Caper sauce*
Chopped parsley

Cut turkey into serving-size pieces. Place between plastic wrap and flatten with mallet until about 1/4 inch thick. Dust with flour. Dip into egg mixture to coat.

Melt 1 tbsp. butter with the oil in frying pan over medium high heat. Add turkey and cook, turning once, until golden brown on both sides. Lift out and arrange on oven-proof platter, overlapping slightly.

Repeat until all turkey is cooked, adding remaining 1 tbsp. butter as needed.

Reserve drippings in pan. Sprinkle turkey with cheese and keep warm in 325-degree oven.

Prepare sauce. Spoon over turkey and garnish with parsley. Serves 4.

*Tomato Caper Sauce: Seed and finely chop 3 small pear-shaped tomatoes.

Heat 1 tbsp. olive oil in same pan you used to cook turkey. On medium high heat, add tomatoes, 1/2 tsp. Italian herb seasoning or 1/8 tsp. each dry basil, oregano, thyme and marjoram; 1 clove garlic, minced or pressed; 1 tbsp. tomato paste; 1/2 cup dry white wine; and 2 tsp. capers. Boil, stirring often until tomatoes are soft.

Oven-Smoked Turkey
1 (10 to 12 pound) turkey
1/2 cup seasoned salt
1/4 cup fresh ground black pepper
1/4 cup vegetable oil
1/4 teaspoon garlic powder
4 tablespoons liquid smoke
Vegetable oil

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.

Roast Turkey Breast
1 turkey breast with bone (4-5 lb.)
1 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1/3 cup carrots, chopped
1/3 cup celery, chopped
1/3 cup onion, chopped
1 bay leaf
2 garlic cloves
6 red potatoes
1 leek
1/2 cup white wine
1/2 cup chicken stock

Brush the breast with olive oil and sprinkle with salt and pepper. Rub underside of the breast with sage and thyme.

Spread chopped vegetables, bay leaf and garlic evenly in the bottom of a large casserole dish. Place the breast, skin side up, on top of the vegetables. Surround the breast with potatoes and leek.

Cover and roast at 400 degrees for 45 minutes. Uncover and cook for 15 more minutes. Remove vegetables and breast, and keep warm.

Place the drippings from the casserole dish into a pan, add wine and stock, then boil to reduce liquid and make a gravy.

Serve breast sliced with gravy over the top and with vegetables, potatoes and leek on the side.

New England Roast Turkey with Chestnuts and Fruit

CHESTNUTS AND FRUIT
2 c Fresh or canned chestnuts;
6 Quince or 3 tart apples
1 sm Lemon
1/4 lb Butter
1 c Apple cider
1 c Hard apple cider or apple
1 c Fresh chicken or turkey
3 tb Applejack or Calvados
Salt
Pepper
12 lb Turkey
1/4 lb Butter
Salt
Pepper

If using fresh chestnuts, heat oven to 400?F. With a small,
sharp knife, cut a slit in each fresh chestnut, spread in a shallow baking pan, and roast for 15 to 20 minutes. Peel off both outer and inner skins while still warm. If they cool and become difficult to peel, reheat. Peel and core quince and cut into 1-inch chunks. Squeeze 1 tablespoon lemon juice over quince and toss. Melt 4 tablespoons of the butter in a large frying pan. Add chestnuts and quince and saut? over low heat until soft, about 5 minutes. Add the ciders and stock, bring to a simmer, and reduce liquid to about 1/2 cup, about 20 minutes. Add applejack or Calvados and season to taste with salt and pepper. Stir in remaining 4 tablespoons of butter. Chestnut and fruit mixture can be made a day ahead. COOKING AND SERVING: Heat oven to 425?F. Rub the turkey with the butter and sprinkle generously with salt and pepper. Put turkey on a rack in a roasting pan and roast in preheated oven for 15 minutes. Reduce heat 325?F and cook turkey, basting often, until internal temperature reaches 140?F, about 3 1/2 to 4 hours. (Allow approximately 20 minutes a pound for roasting.) Gently reheat chestnut and fruit mixture. Carve turkey and serve with chestnuts and fruit on the side.

Orange-Herbed Roast Turkey
1 orange
1 tablespoon light-brown sugar or light-brown sugar substitute
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1 bunch green onions
1 cup chopped fresh parsley (reserve stems)
1 turkey (about 17 pounds)

For Gravy:

1/2 cup milk
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
Directions:

Heat oven to 350F. Remove rind from orange with a vegetable
peeler, avoiding bitter white pith. Finely chop rind. Cut orange
in half; juice orange halves. Reserve juice for making gravy;
reserve orange halves. Combine rind, brown sugar/brown sugar
substitute, poultry seasoning and salt in a small bowl. Finely
chop white part of green onions; reserve green part. Add chopped
green onions and chopped parsley to rind mixture. Remove neck
and giblets from turkey cavity. With your fingers, carefully
loosen skin around turkey breast and legs. Spread rind mixture
under the skin. Place parsley stems, green onion ends and orange
halves in turkey cavity. Place turkey on a rack in a large
roasting pan. Place neck and gizzards in bottom of pan. Loosely
tent turkey with aluminum foil. Roast in heated 350
F oven 3-1/2
hours or until an instant-read thermometer registers an internal
temperature of 180F in innermost part of thigh and 170F in
breast. Remove turkey to a platter. Discard neck and gizzard.
Cover loosely with foil; let stand 20 minutes. Meanwhile,
prepare gravy: Scrape pan drippings into a 1-quart liquid
measuring cup. Skim off fat. Add water to equal 4 cups. Pour
into a medium-size saucepan along with reserved orange juice.
Bring to simmering. Whisk together milk, flour, salt and poultry
seasoning in a small bowl until smooth. Stir into saucepan.
Simmer over medium-high heat, stirring, 4 minutes or until gravy
is thickened. Serve with carved turkey.

Roast Turkey
1 turkey, 8 to 12 lb.
butter, melted
stuffing of choice

Directions
Wash and dry the turkey. Prepare your favorite stuffing or you might like to try one of these:

Corn Bread and Pear Stuffing
Cranberry Nut Stuffing
Pear Pecan Stuffing

Stuff the turkey body cavity and neck cavity with the stuffing. Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter.

Roast in a slow oven (325 degrees) for 3-1/2 to 4-1/2 hours or until a drumstick joint moves easily or a meat thermometer temperature registers 185 degrees with the bulb in the thickest part of a thigh, not touching a bone.

Remove the turkey from the oven and allow to stand for 20 minutes. Remove the stuffing and serve in a separate serving dish.

Roast Turkey With Sage Stuffing and Gravy
4 tablespoons unsalted butter, softened
4 links Italian sweet sausage, pork or turkey (optional)
2 medium onions, chopped (2 cups)
2 stalks celery, chopped (2 cups)
3 cups chicken stock, canned or homemade
1/2 pound day-old white bread, cut into 1/2" cubes (5 cups)
1/2 pound day-old multigrain bread, cut into 1/2-inch cubes (5 cups)
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh sage, or 2 teaspoons dried ground sage
2 large eggs, whisked
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1 10- to 12-pound fresh turkey, at room temperature
1/2 cup oil, or 8 tablespoons butter, softened, for the turkey
1/4 cup flour
1 turkey-size oven bag (available in supermarkets)
1/4 cup Madeira or port

In a large nonstick skillet over medium heat, melt the 4 tablespoons of
butter and cook the sausage, if using, until browned, stirring to break up
the links, about 2 minutes. Add the onions and celery and cook until the
vegetables are tender and the sausage is completely cooked, about 6 to 7
minutes.

Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage
mixture, both types of bread, parsley, sage, and eggs and mix well. Add the
heated stock and the salt and pepper and stir to combine well.

Heat oven to 350º.

Rinse the turkey well with cold water and pat dry. Rub the turkey all over
with the oil or butter, then season liberally with salt and pepper. Set
aside.

Place 1 tablespoon of flour in the oven bag and shake to distribute evenly.
Set the bag aside in a roasting pan large enough to hold the turkey.

Stuff the turkey, neck area first, then the body. Carefully put the turkey
in the bag. Close the bag with the enclosed tie and cut six 1/2-inch slits
in the top. Roast the turkey in oven for 12 1/2 minutes per pound, or 2 1/2
hours for a 12-pound bird (the bag allows the turkey to cook faster than
with regular roasting). To test for doneness, remove the turkey from the
oven, open the bag, and insert a thermometer into the thickest part of the
thigh. The turkey is done when the thermometer reads 180º. If the turkey is
done, let rest for 15 minutes. Cut open the top of the bag, place the turkey
on a platter, and set aside, Remove stuffing.

Pour the drippings and juices into a gravy separator, let them settle, then
pour off the nonfatty liquids. Add enough stock to make 4 cups total liquid,
then, in a medium saucepan over high heat, bring to a boil. Whisk together
the remaining flour with 1/2 cup warm water until smooth and add to the
boiling stock. Continue whisking until smooth and bubbling. Add the Madeira,
reduce the heat, and simmer for 2 to 3 minutes. Adjust the seasoning to
taste with salt and pepper.

Cajun-Style Deep-Fried Turkey
Comments: For a crispier skin, add an extra 5 minutes to frying time.
Servings: 8 to 10

1 [10 to 12-pound / 4.5 to 5.4-kg] fresh or frozen* turkey
1 [16-ounce / 454-mL] jar Creole butter marinade
Cajun seasoning, to taste
Frying oil
*If frozen, thaw turkey completely.

Into outdoor deep-fryer, preheat enough oil to cover the turkey completely to 350°F [180°C].
Remove turkey’s neck and giblets [reserve giblets for another use].
Remove any plastic pieces used to hold the turkey, or timer.
Well rinse turkey under cold running water; well drain.
Using paper toweling, pat turkey dry inside, and outside.
Stretch neck’s skin underneath the turkey; secure with turkey wings that must be turned over towards the back of the turkey.
Slip then ends of the legs underneath the skin at the opening or tie the legs together using a cotton string.
Inject 1/2 cup [125 mL] Creole butter marinade into each side of the breast.
Inject 1/4 cup [60 mL] Creole butter marinade into each thigh and leg.
Transfer turkey, breast side up, into a metal basket.
Slowly lower turkey into hot oil.
Watch for splashes!
Deep-fry turkey keeping oil at 350°F [180°C] at all times, for 3 1/2 minutes per pound [454 g].
Remove turkey from oil and insert a instant meat thermometer into the thickest part of the thighs.
Turkey is done when thermometer register 180°F [82°C].
Remove done turkey from oil; leave turkey to drip onto paper toweling.
Leave turkey to rest for 15 minutes.
Delicately carve the turkey using a sharp knife to serve.

CALYPSO TURKEY BREAST
1 package 99% Fat Free Butterball® Skinless Turkey Breast Roast
1 cup thick and chunky salsa
1/2 cup apricot spreadable fruit
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

Spray large skillet with nonstick cooking spray and heat over medium heat. Add breast roast and brown about 5 minutes, turning once. Stir together remaining ingredients. Reduce heat to low; pour salsa mixture over turkey. Cover skillet and simmer slowly for 40 to 50 minutes or until turkey is tender. Remove roast from skillet and keep warm. Increase heat to medium-high and cook salsa mixture until slightly thickened, about 3 minutes. Slice turkey breast crosswise and serve with sauce.

Makes 4 to 6 servings.

CHIPOTLE GRILLED TURKEY BREAST
8 to 10 cloves garlic, peeled
2 to 2 1/2 lb. bone-in turkey breast half
Chipotle Sweet n’ Spicy Marinade

Heat coals or gas grill for indirect heat. Tuck garlic cloves under skin of turkey. Make Sweet n’ Spicy Marinade.

Place turkey on grill; brush with marinade. Cover and grill turkey over drip pan and 5 to 6 inches from medium heat about 1 1/2 hours to 2 hours, turning occasionally and brushing with marinade, until meat thermometer reads 170° and juice is no longer pink when center is cut. Let stand 5 minutes before serving. Discard any remaining marinade. 6 servings.

Sweet n’ Spicy Marinade

1/3 cup real maple syrup (maple-flavored syrup or honey can be substituted)
2 tablespoons vegetable oil
1 or 2 chipotle chiles in adobo sauce (from a 7 oz. can or jar)
1 tablespoon soy sauce
1 or 2 cloves of garlic peeled.

Place all ingredients in a mini food processor or blender. Cover and process till smooth.

Holiday Turkey with Michigan Maple Glaze and Cranberry Bourbon Relish
1 whole 12-15 lb. fresh turkey
salt and pepper to taste
1 onion
3-4 T. unsalted butter, melted
2 C. chicken stock
1/4 C. maple syrup
cranberry-bourbon relish (recipe follows)

Preheat oven 350°F. Rinse turkey inside and out thoroughly. Season cavity and the outside with salt and pepper. Place onion in cavity, close with skewer and tie legs together. Place turkey breast-side up on rack in a large roasting pan. Brush half melted butter over turkey. Pour 1/2 C. stock into pan. Roast turkey for 15 minutes per pound or until meat thermometer registers 180°F. in the leg and 170°F. in the breast (about 3 hours). Baste turkey with pan juices and add 1/2 C. stock to pan every 45 minutes. Combine remaining butter with syrup and brush over turkey the last half hour of cooking.

Cranberry Bourbon Relish

2 C. bourbon
1/2 C. minced shallot
zest of 1 large orange
2 (12 oz.) bags fresh cranberries
2 C. sugar
1 t. fresh grated ginger
2 t. ground black pepper

Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer until it reduces to a syrupy glaze (about 10 minutes).
Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook until cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate until needed.

Serves 8 -10
Honey Spice Glaze for Turkey
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.

Butter Herb Roasted Turkey Breast
4- to 5-pound turkey breast, preferably fresh
6 tablespoons unsalted butter, softened
1 tablespoon finely chopped sage
1 tablespoon rosemary
1 tablespoon thyme
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 cup chicken broth

Heat oven to 375 degrees. Pat turkey breast dry with paper towels. Working carefully to prevent tearing the skin, separate the skin from the turkey, leaving it attached around the edges.

Combine butter, herbs, salt and pepper in a mixing bowl; beat until blended. Rub the herb-butter evenly between the turkey and the skin. Place the turkey in a roasting pan and roast until a meat thermometer inserted in the thickest part of the bresat registers 165 degrees, about 1 hour and 45 minutes. Baste the turkey several times. Remove the turkey from the oven, place on a carving board and let stand 10 to 15 minutes before carving.

Meanwhile, add the chicken broth to the roasting pan and scrape the bottom of the pan. Transfer the mixture to a small saucepan and let stand a few minutes. Spoon off and discard the fat. Heat to a boil; continue boiling until the liquid is reduced to 3/4 cup. Carve turkey into slices. Arrange the slices to overlap on a platter and pour juices over them. Serve at once.

Cream Cheese Turkey Rolls
4 turkey breast cutlets
12 asparagus spears – cut to 5"
4 tablespoons light cream cheese
1 garlic clove – minced
2 teaspoons chopped chives or green onion
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 egg
2 tablespoons milk
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese

If uneven in size, cover turkey cutlets with wax paper and pound with meat mallet to even thickness.

Microwave asparagus on high (100%) for 1 minute.

In a small bowl, combine cream cheese, garlic and spices.

Place three asparagus spears on each cutlet. Spoon one quarter of the cheese mixture onto the centre of each cutlet. Roll cutlets from the narrow end. Secure with wooden toothpicks.

In medium bowl, beat the egg and milk. Combine bread crumbs and Parmesan cheese on a plate. Dip turkey rolls into egg mixture, dredge in bread crumbs and place in greased baking dish. Bake at 375 degrees F for 25-30 minutes. Cutlet is cooked when there is no sign of pink when pierced with a knife.

Honey-Basted Roast Turkey Recipe
1 small turkey, 10 to 12 lbs.
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.

Cranberry Glazed Turkey
4 turkey breast filets, 5 oz. each
2 Tbsp. vegetable oil, for frying
2 Tbsp. sugar
1 1/4 cups cranberry juice
1/2 cup cranberries, defrosted, if frozen
Salt and pepper
Sprig of thyme, to garnish

Preheat oven to 350°F. Add butter to skillet and cook onions, stirring until softened, about 7 minutes. Add celery, apple and garlic and cook, stirring 2 minutes. Transfer to bowl and stir in bread, pecans, cranberries, sage, thyme and salt and pepper to taste. Stir in the egg and broth until stuffing is moist but not soggy (Use 1/2 to 1 cup broth if you like a dry stuffing, 1 1/2 cups if you prefer it moist.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more. Season the turkey filets on both sides and then lightly fry in the oil until golden brown. Add the sugar and cranberry juice to the pan, cover, and simmer gently for 15 minutes. Add the cranberries and cook for a further 5 minutes or until the turkey has cooked through and the berries have slightly softened (adding more liquid if needed). Remove turkey from pan and continue cooking sauce until thickened.

Grilled Fresh Ginger Marinated Turkey Tenderloins
4 to 6 turkey tenderloin pieces
1 cup [250 mL] smoked sweet barbecue sauce
1/2 cup [125 mL] dry Sherry
1/4 cup [60 mL] honey
1/4 cup [60 mL] cooking oil
1/4 cup [60 mL] lemon juice concentrate
1 1/2 teaspoons [7.5 mL] finely chopped onion
1/2 teaspoon [2.5 mL] mixed spices to enhance the taste of meats, vegetables, or even popcorn, of your choice
1/4 teaspoon [1 mL] freshly grated ginger
Transfer turkey tenderloin pieces into a zipper plastic bag, into a large bowl.
Mix together all remaining ingredients before pouring mixture over turkey tenderloin pieces.
Seal bag then leave turkey tenderloin pieces to marinate, refrigerated, for 24 hours.
To grill, preheat barbecue to medium intensity.
Drain turkey tenderloin pieces; throw away marinade.
Grill turkey tenderloin pieces over warm charcoals for approximately 20 minutes turning tenderloins after 10 minutes, until tender and no longer pink inside.

Grilled Turkey Cutlets
4 large, boneless turkey cutlets, about 1 1/2 pounds
1 tablespoon olive oil
1/4 cup dill pickle juice
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
2 cloves garlic, crushed
1 tablespoon finely chopped fresh cilantro
Dill Pickle Salsa

Pound turkey cutlets to even thickness if necessary. Combine olive oil, pickle juice, cumin, cayenne pepper, garlic and cilantro in a large bowl. Add turkey and coat well with marinade.

Marinate in refrigerator for at least one hour or overnight.

Remove cutlets from marinade and grill over hot coals about 10 minutes, turning once, until golden brown on both sides and no longer pink in the center. Serve with Dill Pickle Salsa.

Wine Country Roast Turkey

12 to 15 pounds Honeysuckle White Whole Turkey, fresh or frozen
1/4 cup orange juice
1 Tbsp. lemon juice
1/2 cup butter, melted
1 tsp. seasoned salt
1/2 tsp. paprika
1 cup rose wine
1 onion, quartered
2 sprigs celery, cut in 2
1/4 tsp. onion powder

Preheat oven to 325°F. Wash the bird in warm water and pat dry. Place on rack in roasting pan. Place celery, onion, and 1/2 cup wine in body cavity. Using twine, tie legs together over cavity. Tuck wings under, or skewer against sides of bird. Brush bird with 1/4 cup melted butter. Insert meat thermometer in inner thigh. Roast uncovered for 1 hour. Combine remaining melted butter and wine with orange and lemon juices, seasoned salt, paprika, and onion powder. Use to baste turkey frequently during remaining cooking time.

Roasting time varies depending on weight of bird. Please consult our Roasting Guide for cooking time charts. If bird begins to brown to early, cover crown loosely with aluminum foil. Remove foil to baste, then replace.

Fresh Sage, Orange and Whole Cloves Turkey
If barbecue does not a spit, barbecue a 12 to 14-pound [5.4 to 6.4 kg] turkey breast side down onto hot barbecue rack over indirect medium heat for 2 1/4 to 2 1/2 hours.
Servings: 12 to 14

1 [12 to 14-pound / 5.4 to 6.4 kg] turkey
1 tablespoon [15 mL] vegetable oil
2 small oranges, rinsed then patted dry
12 cloves
6 medium garlic cloves, crushed
1 bunch fresh sage sprigs, tied together with a cotton string
Coating
2 tablespoons [30 mL] fresh orange rind granules
1 tablespoon [15 mL] freshly chopped sage
1 tablespoon [15 mL] kosher salt
1/2 teaspoon [2.5 mL] freshly ground black pepper

Into a small bowl, mix together all coating ingredients until well blended; set aside.
Remove and throw away neck, giblets, and plastic piece if any.
Rinse under cold running water then well pat dry turkey inside out using paper toweling.
Using a sharp knife, cut 6 slits into each of the oranges; prick 1 clove into each slit.
Stuff turkey with oranges with cloves, crushed garlic cloves and tied fresh sage springs.
Tightly tie turkey using cotton string.
Using 2 or 3 small skewers, secure the skin from the neck to the back of the turkey.
Push barbecue pit in the middle of the turkey through the oranges; secure turkey on pit.
Pressing, brush the skin with reserved coating.
Center the spit on its support and barbecue the turkey over indirect heat over medium embers until a meat thermometer inserted into the thickest part of breast registers 170°F [77°C] and 180°F [82°C] into the thickest part of the thigh, for 2 1/4 to 2 12 hours.
Turn-off the motor of the spit.
Wearing barbecue-safe mitts, carefully remove the spit holding the turkey from the barbecue.
Transfer spit and turkey onto a cutting board; loosely cover turkey with al foil.
Leave turkey to rest for at least 20 minutes.
Remove spit; remove from inside and throw away oranges with cloves, crushed garlic cloves and tied sage sprigs.
Carve to serve the turkey, hot yet not burning hot.

Turkey With Puerto Rican Flavors Recipe

1/4 C. olive oil
1 t. achiote (annatto) seeds
6 garlic cloves, minced
1 T. cumin
2 T. coarse salt
2 t. freshly ground pepper
1 t. dried thyme
1 (12- to 14-pound) turkey
1/2 lb. salt pork
1/4 C. gold rum
1/2 C. golden raisins
6 black-ripe plantains
4 T. butter
1/4 C. brown sugar
1 cinnamon stick

Heat oil over low heat. Add achiote seeds and set aside, covered, for 10 minutes, until the oil is bright red-orange. (Don’t fry the seeds or the oil will be bitter.) Strain the oil and set it aside to cool.

Mash the garlic with the cumin, salt, pepper and thyme. Add enough oil to form a paste.

Rinse the turkey and pat it dry. Rub it all over with the spice paste, separating skin from meat and rubbing between where possible. Refrigerate, covered, overnight.

Cube the salt pork. Cook over medium-high heat in a heavy skillet, stirring, until browned and crisp, about 5 minutes. Drain and set aside. Pour rum over raisins and set aside.

Peel and cube plantains. Melt butter in a skillet and sauté plantains briefly. Add brown sugar, cinnamon stick and 1/2 cup water. Cook until the plantains are soft, about 20 minutes. Add rum and raisins; cook 10 minutes more. Stir in half the fried pork.

If desired, loosely fill the turkey cavity with stuffing. Or place it in a casserole and refrigerate.

Roast turkey at 325 degrees, basting occasionally with pan drippings, for about 4 hours, until thigh temperature is 180 degrees and stuffing 165 degrees.

If baking stuffing separately, place in oven about 45 minutes before turkey is done. Let turkey rest 15 minutes before carving.

Remove and discard cinnamon stick. Garnish stuffing with remaining fried pork.
Makes 12 servings.

Fried Turkey
1/3 cup Tony Chachere’s Creole Seasoning
1/2 cup poultry seasoning (Preferably Bell’s)
1 Tablespoon garlic powder

Mix together the seasonings, and rub inside and out on completely thawed turkey at least 12 hours before cooking. In a large Fish cooker, deep fry in Peanut Oil, 4 minutes per pound, once the temperature of the oil has reached 300 degrees.
My Comments:
This makes your turkey a lot more moist than the traditional roasting

Maple Glazed Turkey
1/2 cup maple syrup
1/4 cup orange juice
1 12- to 15-pound turkey, rinsed and dried well
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
4 tablespoons butter, softened
1/2 cup dry vermouth
1/2 cup chicken broth
Chestnut Fig Stuffing*
Cider-Roasted Vegetables**

Chestnut Fig Stuffing*

5 cups day-old multigrain or whole-wheat bread, cut into 1/2 inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 7.4-ounce jars dried chestnuts (2 cups), chopped
1 cup dried figs, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
2 stalks celery, finely chopped (1 1/2 cups)
1 cup chicken stock or broth
1 teaspoon fresh thyme leaves
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)

Add the stock to the bread mixture, along with the eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake with the turkey during the first hour of cooking. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for
10 minutes before serving.

Cider-Roasted Vegetables**
1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed

Preparation

Heat oven to 450º F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.

Yields 8 servings

LEMON TURKEY
1 1/2 pounds plain turkey cutlets
1 1/2 tsp. cooking oil
Lemon Sauce
1/4 cup lemon juice
1 cup water
1/2 tsp. parsley flakes
2 Tbsp. cornstarch
sprinkle of paprika
1 tsp. liquid sweetener

Brush turkey with cooking oil. Broil 2 to 3 minutes on each side until cooked.
For the Lemon sauce, combine first four ingredients in small saucepan

Super-Moist Roast Turkey Recipe

12 lbs. turkey

1/2 t. salt

1/2 t. pepper

1/4 C. onions - finely chopped

1/4 C. carrots - finely chopped

1/4 C. celery - finely chopped

1/4 C. turnip - finely chopped

3 cloves garlic - thinly sliced

Preheat the oven to 325° F. Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag. Scatter onions, carrots, celery, turnip and garlic over and around turkey. Fold the top of the bag over and place turkey, breast up. in a small roasting pan. Add 1 in. water.

Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165° F. to 170° F. Carefully tear open and remove the bag. Increase the oven temperature to 450° F. Roast 30 minutes longer, or until the thermometer registers 180° F., basting with the pan juices every 5 minutes. Turkey should be golden brown.

Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving.
Makes about 16 servings.

Traditional Holiday Roasted Turkey Recipe

2 10- to 12-pound turkeys, completely thawed
1 large onion, sliced in large slices
4 sprigs fresh rosemary
1 bunch thyme, washed and divided into two smaller bunches
1/4 C. olive oil
Salt and pepper
Browning/Basting Sauce:
1 stick unsalted butter, melted
1/2 C. olive oil
2 T. paprika

Remove the packages of gizzards from both turkeys.

Place sliced onions, rosemary and fresh thyme in the cavities of the two thawed turkeys.

Brush the olive oil over each bird and sprinkle salt and pepper on top of the olive oil.

Make two large crossed with heavy-duty foil and place one turkey on the center of each cross; wrap tightly.

Line a heavy cookie or baking sheet with foil, making a kind of “boat” with foil to catch any juices that may escape during or after cooking.

Put the turkeys on the heavy cookie sheet (or two cookie sheets stacked together). You can put the two turkeys on one baking sheet, but leave at least 6 inches of space in between the two turkeys for even cooking.

Roast the turkeys at 425° F. for 10 minutes, then reduce the heat to 375° F. for 20 minutes to the pound.

When the turkeys are done, carefully remove the foil from around each turkey. Remove excess drippings with a ladle and add to the dressing or gravy if needed.

Brush each cooked turkey with the whisked butter, olive oil and paprika mixture for basting and return them to the oven for 10 to 15 minutes at 400° F. or until they are golden brown.

Be very careful removing the turkeys with their drippings in the foil. Drain as much liquid out of the foil as possible with a ladle, then move the cooked turkeys in the foil to a warm serving platter.

Fold the foil around the best-looking, centerpiece turkey to keep it from wobbling, and hide the foil with parsley. Slice the homelier of the two turkeys and place around the whole turkey.

For the gravy, you can make the broth several days ahead of time. Freeze it if you are making it more than four days in advance. Thaw to complete the gravy.

Turkey Gravy

For the broth: 2 tablespoons olive oil Neck and gizzard from the turkey 1 large onion, sliced thick 4 stalks celery, washed and coarsely chopped 2 carrots, peeled and cut into large chunks 4 to 5 sprigs fresh thyme, washed, or 1 tablespoon dried Salt and pepper to taste 8 cups water

Heat the oil in a heavy boiler; add necks and gizzards. Cook until they are almost browned. Add onions, celery and carrots and cook until they are fairly limp. Add water a little at a time, scraping the browned parts that stick to the skillet.

Cook at a low boil for 10 minutes. You can add 1 cup white wine or vermouth, or 1 can chicken broth. You should have about 9 cups of liquid. Cook covered for two hours. Remove the lid and reduce the liquid to about 2 cups. Add the herbs, salt and pepper and let cool. Strain just before using.

For the gravy:

Heat 2 tablespoons unsalted butter and 1 tablespoon olive or vegetable oil in a heavy pot or deep skillet. Add 3 tablespoons plain white flour and whisk until completely blended for about 3 or 4 minutes over medium heat. Cook until the flour is cooked and slightly browned.

Add the strained broth a little at a time, whisking constantly to keep all lumps out of the gravy. Add 1 cup heavy cream or milk and whisk until smooth. Add 1 tablespoon dried thyme and salt and pepper to taste. Add more cream or any canned chicken broth if the mixture is too thick. It should be pourable.

Mediterraneen-Style Turkey Brochettes
These really nice brochettes can be prepared ahead of time and left to marinate, onto skewers refrigerated, until ready to barbecue them.
Grilling gives them a stronger mediterraneen taste to the vegetables.
It is also possible to broil these brochettes under a preheated oven broiler.
Servings: 4

2 medium zucchinis
1 long slim eggplant
11 ounces [312 g] 2-inch [5-cm] each turkey meat cubes
12 to 16 peeled miniature onions
1 sweet red or yellow pepper, mebranes removed and seeded, into 2-inch [5-cm] each pieces
Marinade
6 tablespoons [90 mL] olive oil
3 tablespoons [45 mL] freshly squeezed lemon juice
1 clove garlic, finely chopped
2 tablespoons [30 mL] freshly chopped basil
Salt and freshly ground black pepper, to taste
4 wooden skewers, soaked into cold water for at least 30 minutes to prevent burning

Into a large bowl, mix together marinade olive oil, fresh lemon juice and chopped garlic and basil.
Generoulsy season marinade with salt and freshly gorund black pepper.
Slice zucchinis and eggplant lengthwise into long 1/4-inch [6-mm] thick strips.
Cut both ends of each strip keeping approximately 2/3rds of the length of each strip; throw away the short ends or reserve for another use.
Roll half of turkey cubes into zucchini strips, and remaining half into eggplant strips.
Alternately evenly thread turkey cubes, miniature onion and sweet red and yellow pepper pieces onto soaked skewers.
Transfe onto a long enough shallow dish.
Pour marinade all over the brochettes and leave to marinate for 30 minutes.
Meanwhile, preheat barbecue to medium intensity.
Barbecue onto hot barbecue rack turning skewers from time to time for approximately 10 minutes, until turkey cubes are done, no longer pink inside, and vegetables softened.

Herb Crusted Turkey

10 - 12 pound turkey
1 medium onion, cut into wedges
3 sprigs fresh oregano
3 sprigs fresh sage
2/3 cup fine dry bread crumbs
3 tablespoons snipped fresh sage
3 tablespoons snipped fresh oregano
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons margarine or butter, melted
1/4 cup honey
4 firm, ripe medium pears, halved and cored
2 tablespoons olive oil

Note: remember that you may use dried seasonings, just use 1/3 of the quantity of the fresh amounts

Preheat oven to 325 degrees F. Season cavity of turkey with salt and pepper. Sprinkle onion, oregano sprigs, and sage sprigs in cavity of bird. If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie drumsticks securely to tail. Pull turkey neck skin to back; fasten with a short, wooden skewer. Twist wing tips under back. Make your favorite stuffing and set aside. Place bird, breast side up, on a broiler pan or wire rack of roasting pan.

Roast turkey until thermometer inserted into in center of one of the inside thigh muscles registers 150 degrees F, approximately 2 1/4 hours. Brush turkey with honey. Using wide metal spatula, pat stuffing onto bird. Place any extra in a buttered pan, cover with foil and bake separately. I like to baste later with some of the turkey stock.

Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears in bottom of pan around turkey; brush pears with oil. Continue to roast until thermometer registers 180 degrees F, approximately 30 - 45
minutes more.

Remove turkey from oven. Remove onion and herbs from cavity, if desired. Cover; let stand 15 - 20 minutes.
Makes 10 to 12 servings.

CONVECTION OVEN METHOD: Preheat oven to 300 degrees F. Place bird, breast side up, on a broiler pan or wire rack of roasting pan. (Using a broiler pan helps bird cook more evenly in convection oven.) Roast turkey until a thermometer inserted into center of one of inside thigh muscles registers 150 degrees F, approximately 1 1/2 hours. Brush turkey with honey.

Using wide metal spatula, pat stuffing mixture evenly onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears around turkey on broiler pan; brush pears with olive oil. Continue to roast until thermometer registers 180 degrees F, approximately 15 - 30
minutes more.

Remove turkey from oven. Remove onion and herbs from cavity, if desired. Cover and let stand 15 - 20 minutes before serving.

KILLER CRANAPPLE TURKEY
1 turkey breast roast
1/2 gallon cranapple juice
1/2 cup salt
1 tablespoon rosemary
1 tablespoon sweet basil
1 12-oz honey bear

  1. TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast

  2. TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt, rosemary, and sweet basil in a one gallon zip lock bag. Add Cranapple juice to fill. Seal bag and agitate to move and mix spices over roast. Place bag in refrigerator, turning occasionally to spread the spice mixture around.

  3. ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice as possible on roast. Let roast “air dry” until cooking.

  4. Cook roast as you prefer (it just ain’t the same if you don’t smoke it) until a meat thermometer indicates an internal temperature of one hundred and sixty degrees. Coat the roast with honey. Continue coating with honey every twenty to thirty minutes until the thermometer reads one hundred and eighty degrees. Remove roast from heat and let sit for fifteen to thirty minutes. When you remove the “net” from the roast, most of the spice should “hop off” leaving a nice checkered pattern.

JALAPENO GLAZED TURKEY THIGHS
2 lbs. bone turkey thighs
1/3 cup jalapeno jelly
1 tbsp. margarine
1 tbsp. lime juice

Preheat grill for direct heat grilling. In 2 qt. micro safe oblong dish arrange turkey thighs; cover with wax paper. Microwave at HIGH (100% power) 10 minutes turning thighs over halfway through cooking. In 1 cup micro safe measure, combine jelly and margarine. Microwave at HIGH (100% power) 45 seconds; stir in lime juice. Grill thighs, brushing with jelly mixture, 10 minutes or until meat thermometer inserted in thickest portion of thighs registers 180 to 185°F. To serve, cut turkey meat from bones and serve with remaining warmed jelly mixture.

Parmesan Oven-Fried Turkey
Fine dry bread crumbs - 2 cups
Grated Parmesan cheese - 1-1/3 cups
Chopped fresh parsley - 1-1/2 cups
Garlic powder - 1 tsp.
Turkey cutlets, 4-ounces each and pounded to an even thickness - 6 lb.
Reduced-calorie Italian dressing - 1 cup

  1. Combine bread crumbs, Parmesan, fresh parsley and garlic powder.
  2. Quickly dip cutlets in Italian dressing and shake off excess liquid. Then dredge in Parmesan/crumb mixture.
  3. Place on parchment-lined 18x26x1-inch pans and cover. Freeze for a minimum of 1 hour.
  4. Bake, uncovered, for 35 minutes in a 325 degree F oven for 35 minutes or until the internal temperature reaches 170 degrees F.

Turkey Cutlets Cacciatore
Yield: 2

2 4-Ounce TURKEY CUTLETS, gently pounded to an even thickness
Salt and pepper, to taste
1 Tablespoon margarine
1/2 Medium onion, thinly sliced
1 Can (8 ounces) stewed tomatoes
1 Can (2 ounces) mushrooms, drained
1 Teaspoon dried parsley
1/4 Teaspoon dried oregano
Dash garlic powder
As needed cooked and drained spaghetti pasta

  1. Pat turkey dry with clean paper towels. Lightly sprinkle turkey with salt and pepper.

  2. In a 10-inch non-stick skillet, over medium-high heat, saute turkey in margarine about 30 seconds per side. Remove from skillet and set aside until step 4.

  3. Add onion to skillet and saute for 1 minute. Stir in tomatoes, mushrooms, parsley, oregano and garlic powder.

  4. Return turkey to skillet, spooning sauce over top.

  5. Bring to boil; cover, immediately reduce heat and gently simmer 10 to 12 minutes or until turkey is no longer pink and the internal temperature registers 170 degrees F.

  6. Serve with spaghetti, if desired.

TURKEY STROGANOFF

1/4 - 3/4 lb ground turkey Breast
1 med Onion – sliced
2 3 cloves garlic – minced
2 tsp Paprika
1 tsp Dill weed
12 oz Fresh sliced mushrooms
2 c Skim milk
1/3 c Flour
2 tbsp Beef boullion granules

Saute ground turkey with onion and garlic. Add paprika, dill weed and
mushrooms. mix milk, flour, and boullion. Add to meat mixture. Simmer 5-10
minutes untill mushrooms and onion are cooked and mixture is thickened. Add
salt and pepper to taste. Stir frequently. Just before serving, stir in 4
oz non-fat sour cream, serve over eggless noodles or pasta.

Heartthrob Turkey Steaks

Yield: 6

1 Tablespoon flour
3 Tablespoons Parmesan cheese, freshly grated
1/2 Teaspoon salt
1/4 Teaspoon freshly ground pepper
1/2 Teaspoon dried basil
2 to 3 Tablespoons butter
1/4 Cup dry white wine
6 5-6 Ounce & 1/2-inch thick TURKEY BREAST STEAKS, pounded to an even thickness
12 Ounces fettuccine, prepared according to package directions
3 Tablespoons butter, softened
2 Tablespoons Parmesan cheese, freshly grated
As needed freshly ground black pepper

In shallow flat dish, combine flour, Parmesan cheese, salt, pepper and basil. Coat both sides of turkey steaks with mixture.

In large skillet, over medium-high heat, saute turkey steaks in 2 tablespoons butter until golden brown and no longer pink in middle. (Add other tablespoon of butter if needed.) Remove from skillet and keep warm.

Pour wine into skillet with drippings and boil rapidly until syrupy and reduced to about 2 tablespoons.

To serve, toss hot fettuccine with additional butter and Parmesan cheese until well combined; grind pepper over top generously.

Arrange pasta on large warm platter and arrange turkey steaks over noodles. Top with wine sauce.

Deep-Fried Texas-Style Turkey

Equipment Needed:
1 turkey cooker with a propane burner (also called a catfish cooker or crawfish boiler)
1 (36 to 40-quart) stockpot and basket
1 large turkey injector with needle
1 deep-fryer thermometer or candy thermometer
Elbow-length oven mitts

Cinnamon-Chile Rub:
1/2 cup cinnamon
1/2 cup pasilla or other red chile powder
1/2 cup brown sugar
1/2 cup kosher salt
Combine all ingredients and mix well.

Turkey:
4 to 6 gallons peanut oil (depending on size of stockpot and turkey)
3 1/2 cups chicken stock (two 14.5-ounce cans)
1/2 cup Tabasco sauce
1 (8 to 12-pound) turkey (giblet package inside removed)
2 cups cinnamon-chile rub (recipe above)
Place the peanut oil in the stockpot on the turkey cooker and preheat to 350F (160C).

Meanwhile, in a bowl combine the chicken stock and Tabasco. Place the turkey in a shallow pan or bowl. Fill the syringe with stock mixture, inject all parts of the turkey (legs, breast, thighs), and then thoroughly coat the outside of the turkey with the cinnamon-chile rub.

When the oil reaches 350F (160C), place the turkey in the basket and, wearing oven mitts, carefully lower it into the stockpot. Cook for 3 1/2 minutes per pound (for example, a 12-pound turkey will be done in 42 minutes). Remove the turkey from the oil and drain well.

Fryer Caution Safety Tips:

Remember you are dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.

Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Never leave the hot oil unattended and don’t allow children or pets near the cooking area.

Allow the oil to cool completely before disposing or storing.

Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

Helpful Hints:

To determine how much oil you need, put the uncooked turkey in the stockpot and cover with water. measure the water and use the same amount of oil.

Large containers of peanut oil are available at membership warehouse stores, supermarkets, discount department stores.

Turkey cookers with pots and propane burners can be bought at large supermarkets, sporting goods stores, restaurant suppliers, building-supply stores, and hardware stores.

Injectors are available at specialty cookware stores, department stores, and some of the outlets mentioned above.

If you don’t have a cooker and stockpot and don’t want to buy them, they can be rented at party supply stores.

The injector is easier to fill if you remove the needle.

The oil may be strained to remove food particles and reused. It may also be disposed of with regular garbage.

Bang Bang Turkey
For the Bang Bang sauce:
2 tablespoons peanut oil
2 teaspoons sesame oil
3 tablespoons smooth peanut butter
2 tablespoons Chinese chili-bean sauce
1 tablespoon superfine sugar
1 tablespoon soy sauce
1 1/2 tablespoons Chinese black vinegar

For assembly:
6 cups finely shredded iceberg lettuce
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
3 cups cold shredded turkey
1 scallion, halved crosswise and julienned
1 small cucumber, peeled, seeded and julienned

Prepare Sauce

In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold
water, and mix until smooth. Cover and refrigerate until needed, up to two
weeks.

  1. Spread lettuce over a large serving plate, and sprinkle evenly with
    cilantro and mint. Drizzle 4 to 5 tablespoons of Bang Bang sauce on top. 3.
    In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce, and toss until well coated. Arrange turkey strips in a rough line down center of
    salad. Top turkey with scallions and cucumber. Drizzle with more sauce, or
    place sauce in a bowl to pass at table.

Yields 4 servings

Bourbon-Glazed Roast Turkey
15 pound whole turkey, fresh or frozen (thawed)
salt and freshly ground black pepper
1 large tart apple, quartered
1/2 cup peach preserves
3 tablespoons bourbon
2 teaspoons Angostura bitters
butter as needed

Remove giblets (save liver for another use), neck and any visible
fat from turkey; reserve for stock. Rinse turkey with cold running
water and drain well. Blot dry with paper towels. Season turkey
inside and out with salt and pepper and place quartered apple in
cavity. With kitchen string, tie the drumsticks together; twist
wing tips behind back. Place turkey breast side up on a wire
roasting rack (sprayed with non-stick cooking spray) in a shallow
roasting pan.

Roast turkey in a preheated 325F oven about 3-3/4 hours, basting
regularly with pan juices. If at any time the breast shows signs
of getting too brown, soak an 8 X 10 inch piece of cheese cloth in
butter and place over breast; continue to baste regularly (detach
to keep it from cooking into the meat).

Meanwhile, combine preserves, bourbon and bitters in a small
saucepan over low heat; cook until preserves are melted. During
the last 30 minutes of roasting time, baste bird with bourbon peach
glaze. Continue to roast until thermometer registers 180F in the
thigh, or 170F in the breast. Remove turkey from oven. Discard
apple quarters. Allow turkey to rest in a warm place for 15-20
minutes before carving.

Cajun Turkey Seasoning
This is a great basic Turkey rub with enough heat to make it interesting. You can use this rub on all poultry, no matter how you prepare it.

•4 tablespoons salt
•4 tablespoons ground onion powder
•2 tablespoons ground garlic
•2 tablespoons red pepper flakes

Mix ingredients together and rub over the entire surface of the turkey, inside and out. Do your best to work the rub in under the skin. Let sit for about 2 hours.

BARBECUED TURKEY WINGS AND DRUMS CHINESE STYLE
4 small turkey drumsticks
4 turkey wings, discard tips
1/4 c. Hoisin sauce
2 T. soy sauce
1 T. water
1 T. honey
2 t. fresh ginger root, grated
2 cloves garlic, minced

Parboil wings and drumsticks for 30-40 minutes. Meat should be fully cooked at this point. Check center of drum for doneness. Remove from pot and cool in a shallow dish. (Reserve stock for soup, etc.) In a small bowl, combine all sauce ingredients. Brush onto wings and drums coating both sides of each piece. Marinate in refrigerator for 4 hours or overnight if desired. Barbecue on greased grill on medium-low for 25-30 minutes, turning often.

Double-Stuffed Turkey
1 12- to 14-pound turkey, rinsed and thoroughly patted dry
2 1/2 cups Herbed Sausage (recipe follows)
8 to 10 cups Herbed Sausage and Onion Dressing (recipes follow)
salt and freshly ground pepper
1 turkey liver, minced

1/2 cup (1 stick) butter
1/2 cup oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped

Brown Turkey Stock (recipe follows)
1/2 cup dry white wine

2 tablespoons (1/4 stick} bitter
2 tablespoons all-purpose flour
1/2 cup (total) finely diced carrots, celery and turnip, blanched 45 seconds and drained

Loosen skin over turkey breast, thighs and drumsticks with fingers, being
careful not to pierce skin. Pat 1/4 to 1/2 inch layer of Herbed Sausage
between skin and flesh of breast, thighs and drumsticks, adding any
remainder to Herbed Sausage and Onion Dressing. Season neck cavity with salt and pepper. Fill with some of Herbed Sausage and Onion Dressing. Fold skin over and truss. Add minced liver to remaining dressing. Salt and pepper
breast cavity and fill with dressing (do not pack tightly; dressing expands
during roasting). Truss breast cavity.

Preheat oven to 325° F. Melt butter with oil in small saucepan over medium
heat. Brush turkey with mixture. Place bird on its side on rack in large
shallow pan and roast 1 hour, basting with butter-oil mixture every 30
minutes. Turn turkey on other side and continue roasting 2 hours, basting
with butter-oil mixture every 30 minutes and turning pan for even heating as
necessary. Turn bird breast side up. Reduce heat to 300° F. Add chopped
onion, carrot and celery to pan juices. Continue roasting and basting until
thermometer inserted in thickest part of thigh or breast registers 175° F to
180°F, about 45 minutes (tent turkey with foil if it begins browning too
quickly). Transfer to heated large serving platter. Discard trussing; cover
turkey loosely with aluminum foil (Bird will stay warm 45 minutes.

Bring Brown Turkey Stock to simmer over low heat. Spoon off excess fat from
pan juices and discard. Add pan juices to stock. Deglaze pan with white
wine, scraping up any browned bits. Blend wine mixture into stock. Combine
butter and flour in small Saucepan over low heat and mix well. Gradually
stir into stock until desired consistency. Add diced carrot, celery and
turnip. Transfer to sauce boat and serve hot. Carve turkey at table.

Serves 12 persons.

Brown Turkey Stock:
1/2 cup oil
1 turkey neck, heart and gizzard
1 cup each chopped onion, carrot, celery and turnip
3 tomatoes, peeled, cored, seeded and coarsely chopped
4 cups (1 quart) chicken broth or stock
1 1/2 cup dry white wine
2 parsley sprigs
1/2 teaspoon salt bouquet garni (2 bay leaves, 1 teaspoon each dried thyme, sage and summer savory)

Heat oil in large saucepan over medium-high heat. Add turkey neck, heart and gizzard. Stir in onion, carrot, celery and turnip and sauté until well
browned. Blend in tomatoes, chicken broth or stock, white wine, salt and
bouquet garni. Simmer, uncovered, about 1 1/2 hours. Cover partially and
cook another 1 1/2 hours. Strain stock into large saucepan, pressing
vegetables with back of spoon to extract as much liquid as possible.

Herbed Sausage: 1 1/2 pounds boneless lean pork, cut into 1-inch cubes 1
pound boneless, skinless or turkey, cut into 1-inch cubes 1 pound fresh pork
fat or rindless salt pork, cut into 1/2-inch cubes, simmered in water 10
minutes and drained

1/3 cup brandy
1 tablespoon celery salt
2 teaspoons ground sage
2 teaspoons ground rosemary
1 teaspoon freshly ground pepper
1/2 teaspoon thyme, crumbled
1/2 teaspoon dried summer savory, crumbled
1/2 teaspoon freshly ground nutmeg
1 teaspoon oil

Grind pork, chicken and pork fat in batches in processor. Transfer to large
mixing bowl. Add all remaining ingredients except oil and blend.

Heat 1 teaspoon oil in small skillet over medium-high heat. Add 1 tablespoon
of Herbed Sausage mixture and cook through. Taste and adjust seasoning for
remaining uncooked sausage mixture. Cover and refrigerate.

Herbed Sausage is best refrigerated overnight to mellow. Let stand at room
temperature for about 1 hour before using.

Herbed Sausage and Onion Dressing:
4 large Bermuda onions, unpeeled
12 cups dry bread cubes (preferably good French or Italian bread)
3 cups whipping cream
2 1/2 cups Herbed Sausage (recipe above)
2 tablespoons (1/4 stick) butter
1 cup minced celery
1/2 cup chopped fresh parsley
1 tablespoon celery salt
1 generous tablespoon dried summer savory crumbled
2 teaspoons ground rosemary
2 teaspoons ground sage
1 teaspoons dried thyme, crumbled
1 teaspoons freshly ground pepper
1 teaspoon oil

Preheat oven to 400°F. Lightly grease baking sheet. Arrange onions on sheet.
Roast 1 hour. Cool; peel and mince (you should have about 2 1/2 cups).

Combine bread cubes and whipping cream in bowl and set aside.

Cook Herbed Sausage, covered, in large skillet over medium heat, about 10 to
12 minutes. Transfer to large mixing bowl using slotted spoon. Drain bread
cubes and squeeze dry; pat lightly with paper towel. Add to sausage. Blend
in 2 1/2 cups onions (reserve remainder for Green Beans in Red Pepper Butter
(recipe to follow); toss to blend well.

Heat 2 tablespoons butter in same skillet. Add minced celery and sauté until
transparent. Add to sausage mixture with all remaining ingredients except
oil and blend thoroughly.

Heat 1 teaspoon oil in small skillet over medium-high heat. Add 1 tablespoon
dressing and cook through. Taste and adjust seasoning for remaining uncooked dressing mixture. Refrigerate.

Let stand at room temperature 1 hour before stuffing turkey.

Servings: 4

Homestyle Turkey

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck
for gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or
roasting pan. Separate the skin over the breast to make little
pockets. Put 3 tablespoons of the butter on both sides between the
skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the
parsley and minced onion. Pour over the top of the turkey. Sprinkle
seasoning salt over the turkey. Cover with foil, and place in oven.
Immediately turn oven down to 325F. Bake for 3 1/2 to 4 hours, until
the internal temperature of the turkey reaches 180F. For the last
45 minutes or so, remove the foil so the turkey will brown nicely.

Hickory Smoked Bourbon Turkey
1 (11 pound) whole turkey, thawed
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 tablespoon salt
2 teaspoons 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.

Salted Roast Turkey with Chipotle Glaze and Caramelized-Onion Gravy
Southwestern-spiced salt:
1 tablespoon cumin seeds
1/3 cup mild oak-smoked sea salt (such as Halen Mõn)
1 tablespoon smoked paprika*
1 tablespoon dried oregano
1 teaspoon ground chipotle chile powder**

Turkey:
1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1/4 cup honey
2 teaspoons ground chipotle chile powder,** divided
1 large onion, chopped
12 garlic cloves, chopped
1/2 cup (1 stick) unsalted butter, room temperature
2 cups Golden Turkey Stock

Gravy:
3 tablespoons unsalted butter
1 1/2 pounds onions, chopped
4 cups (about) Golden Turkey Stock
1/2 cup all purpose flour

For southwestern-spiced salt: Toast cumin in skillet over medium heat until
darker and beginning to smoke, stirring often, about 2 minutes. Cool; grind
finely in spice mill or in mortar with pestle. Transfer to bowl. Mix in
remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature.

For turkey: Rinse turkey inside and out (do not pat dry). Pull any fat pads
from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for
roasting. Place turkey in roasting bag; sprinkle inside and out with
southwestern-spiced salt. Close bag. Place on baking sheet; refrigerate 18
to 24 hours.

Position rack in bottom third of oven and preheat to 325°F. Mix honey and 1
teaspoon ground chipotle chile in small bowl; reserve for glaze. Rinse
turkey inside and out; pat very dry. Stir chopped onion, garlic, and 1
teaspoon ground chipotle chile in medium bowl to blend. Divide mixture
between main and neck cavities. Fold neck skin under and secure with skewer.
Tuck wing tips under. Tie legs together loosely.

Place turkey on rack set in large roasting pan. Spread butter all over
turkey. Place reserved fat pads and reserved neck, heart, and gizzard in
roasting pan; pour in 2 cups Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until
thermometer inserted into thickest part of thigh registers 165°F to 170°F,
basting every 45 minutes, adding water to pan by cupfuls if dry, and tenting
turkey loosely with foil if browning too quickly, 3 to 3 1/2 hours longer.
Brush turkey with glaze twice during last 30 minutes. Transfer turkey to
platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve
roasting pan with juices for gravy.

For gravy: Melt butter in medium skillet over medium-high heat. Add onions;
sauté 5 minutes. Reduce heat to medium-low; cook until onions are deep
brown, stirring occasionally, about 30 minutes. Set aside.

Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off
neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired.
Pour pan juices into 8-cup measuring cup. Spoon off fat from surface,
reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to
measure 5 1/2 cups total.

Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat
and 1/2 cup flour to pan. Whisk until roux is light brown, about 2 minutes.
Whisk in stock mixture. Bring to boil, scraping up browned bits and
whisking. Boil until gravy coats spoon, stirring occasionally, about 5
minutes. Add chopped neck, heart, and gizzard, if desired. Season with salt
and pepper.

Serve turkey with gravy.

Southern Fried Turkey
8 ounces unsalted butter
2 1/2 ounces red pepper sauce
1/2 cup water
2 garlic cloves
2 bay leaves
12 to 13 pound turkey
Approximately 6 gallons peanut oil*

Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer’s directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot, this insures no spill over when working with hot oil. Pour out the water, dry the pot, and turkey thoroughly.

Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.

Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.

Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.

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.

Pineapple Roast Turkey

1 (8 to 12 pound) turkey
1 fresh pineapple
1 cup dry white wine
1/4 cup honey
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon paprika
2 large cloves garlic, finely chopped
1 tablespoon cornstarch
1/4 cup water

Wash turkey and pat dry. If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail. Place turkey breast side up on rack in open shallow roasting pan. Brush with vegetable oil. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered at 325 degrees F for 3 hours.

Pare pineapple; cut lengthwise into halves. Remove core; cut each half crosswise into 8 slices. Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Continue roasting uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees F, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break). Remove turkey and pineapple, keep warm.

Pour drippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups. Heat dripping to boiling in saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Yields about 16 servings.

Tequila Turkey
1 1/2 pounds turkey breast filets
1/2 cup lemon juice
2 tablespoons olive oil
1/4 cup tequila
2 garlic cloves – minced
1 small onion – thinly sliced
1/4 cup minced red pepper

Combine the turkey with the marinade ingredients. Marinate for at least 2
hours or up to 48 hours. Prepare an outside grill with an oiled rack set 4"
above the heat source. On a gas grill, set the heat to high. Grill the
turkey for 3 to 4 minutes on each side until it is white throughout.

Turkey Yakitori
1/2 teaspoon low-sodium chicken bouillon granules
2 tablespoons boiling water
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon fresh ginger root, peeled and minced
1 garlic clove, minced
2 pounds TURKEY BREAST CUTLETS, cut into 1-inch strips
8 9-inches long metal skewers
1/2 pound fresh whole mushrooms, cleaned
1/2 Large sweet red bell pepper, seeded & cut into 1-inch cubes
1/2 Large green bell pepper, seeded & cut into 1-inch cubes

  1. In small bowl, dissolve bouillon in boiling water.
    In large, self-closing plastic bag, combine bouillon mixture, soy sauce, sherry, ginger, garlic and turkey. Close bag and shake mixture to coat. Refrigerate 4 hours or overnight. Drain and discard marinade.

  2. On skewers, weave turkey strips around mushrooms and red and green pepper cubes.

  3. Preheat charcoal grill for direct-heat cooking OR preheat broiler. Grill or broil turkey skewers (4 inches from the heat source) for 4 to 5 minutes per side or until turkey is no longer pink and is cooked through.

Makes 4 servings (2 kebabs each.)

Roasted Turkey

14 lb. turkey (preferably kosher or self basted) with all giblets removed
2 each onions, white, roughly chopped
2 each celery rib, roughly chopped
2 each carrots, roughly chopped
½ C. Kosher salt
½ stick butter
2 sprigs thyme
1 qt. chicken stock
2 T. cornstarch
½ C. water
1 T. Kitchen Bouquet (optional)

Preheat the oven to 375º. Set up a “V” rack in your roasting pan. You might want to line it with foil and then spray the foil with cooking spray (it will be easier to remove) Stuff the turkey with the one chopped onion, one rib of celery and one carrot.

Truss the turkey, you can use ordinary kitchen twine. Tie the legs together at the ankles then run the twine under the wings of the turkey, pull the twine tight and tie a knot at the neck of the bird. Place the bird on the rack. Place the remaining vegetables underneath the “V” rack and cover with a 2 cups of water. Rub the butter around the bird, coating it as evenly as possible.

Sprinkle the bird with salt and the remaining thyme. Place the turkey on the “V” rack. Place the turkey in the oven. Cook for 1 hour, and then baste it with some of the drippings and reduce the temperature to 275º for two hours and continue roasting until poking a hole in the leg results with clear running juices.

Remove the turkey from oven and let it rest. This is critical, otherwise if you start cutting into it you will lose a lot of juices.

Place the bird on a cutting board and cover with foil.

Gravy :
the juices that you have in the roasting pan and add 1 quart chicken stock to them

Place these juices along with the now roasted vegetables in a saucepan. Bring to a boil and let the gravy base reduce for 10 minutes.

In a small cup, mix a half a cup of cold water with cornstarch, and then add it to the gravy base. Using a hand mixer, puree the gravy base until smooth. Add a little kitchen bouquet to give the gravy a darker color if needed. (optional) Carve the turkey and serve.
Yield Serves 12

Apple-Sage Roasted Turkey

FOR THE TURKEY:
1/3 cup apple cider or unsweetened apple juice
1/3 cup apple jelly
1/4 cup margarine or butter
1 seedless orange
1 (12- to 14-pound) fresh or frozen turkey, thawed if frozen
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Leaves from 1 bunch fresh sage
3 large tart apples, such as Granny Smith, cored, peeled if desired, and cut into wedges

FOR THE CIDER PAN GRAVY:
3 tablespoons fat (from drippings in roasting pan)
1 (13 3/4-ounce) can reduced-sodium chicken broth and 1/3 cup apple cider or unsweetened apple juice (or enough to make 3 cups liquid)
3 cloves garlic, crushed
3 tablespoons all-purpose flour
1 tablespoon bourbon or orange juice
1/2 teaspoon grated orange peel
2 tablespoons margarine or butter (optional)

TO SERVE:
Red and green seedless grapes
Cranberry sauce

Heat oven to 425 degrees F.

In small saucepan over medium heat, stir apple cider, jelly, and margarine until jelly and margarine are melted and mixture is blended and smooth. Remove from heat.

Grate peel from orange; set aside (reserve about 1/2 teaspoon of the peel to flavor gravy). Cut orange in half, squeezing juice from one half into mixture. Slice remaining half; set aside.

Remove giblets and neck from turkey; set aside for other use. Rinse turkey under cold running water; drain well; pat thoroughly dry with paper towels. Rub turkey all over with reserved orange peel (see note*); sprinkle inside and out with salt and pepper.

Gently loosen skin over entire turkey breast by inserting fingertips between skin and flesh. Arrange as many sage leaves as desired over flesh; pat skin back into place. Stuff neck and body cavities of turkey loosely with apple wedges, reserved orange slices, and remaining sage leaves, reserving a few for garnish; close both cavities with skewers. Tie legs together; tuck wings under body.

Place turkey, breast side up, on rack in shallow roasting pan; brush all over with reserved cider mixture.

Roast 15 minutes; reduce oven temperature to 325 degrees F. Roast 4 to 4 1/4 hours longer until breast skin is crisp and golden and juices run clear when thigh is pricked with fork, or until meat thermometer registers 180 degrees F.; baste bird every 20 minutes, first with remaining cider mixture, then with pan drippings. If turkey seems to be browning too quickly, cover loosely with foil.

Remove turkey to platter, reserving drippings in pan for Cider Pan Gravy. Let turkey rest, covered lightly with foil, 20 minutes while you prepare gravy.

PREPARE THE CIDER PAN GRAVY:
Scrape turkey roasting pan to loosen browned bits; tilt pan and pour off fat and drippings into 4-cup glass measuring cup. Let fat rise to surface; skim off 3 tablespoons fat and place in 2-quart saucepan. Discard remaining fat. To drippings pan in measuring cup chicken broth and apple cider or unsweetened apple juice, or enough to make 3 cups liquid; set aside.

Set saucepan with fat over medium heat; stir in garlic and flour until flour and fat are well-blended. Cook 2 minutes, stirring constantly until mixture is golden.

Gradually stir in reserved liquid. Bring to boil, stirring; cook 5 minutes longer.

Remove from heat; stir in bourbon or orange juice, reserved grated orange peel, and, if desired, 2 tablespoons margarine or butter. Makes about 3 cups.

TO SERVE:
Remove skewers and string from turkey to carve; serve turkey garnished with reserved sage leaves and grapes, and accompanied by gravy and cranberry sauce.

Roast Turkey Upside Down

1 18 lb. turkey
1 14 oz. can Chicken Broth
Butter
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. marjoram
1 stick of unsalted butter (1/2 cup)
1 cup dry white wine

Rinse turkey under cold running water and pat dry with paper towels.

Pre heat your oven to 325 degrees.

Pour the chicken stock into your roasting pan and place a roasting rack in the bottom of the pan. If you intend to stuff your bird, do it now. Rub the rack with plenty of butter to avoid the skin sticking.

Combine the garlic and spices in a bowl. Rub plenty of butter onto the surface of your bird and sprinkle the seasonings evenly over the entire surface. Place the bird on the rack, upside down.

Cook for about 40 minutes. Meanwhile melt the stick of butter and add the wine. Baste the bird with this mixture after the 40 minute period. Then baste the bird about every 30 minutes with the butter/wine mixture and the pan juices.

About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the bird Breast side up and return to the oven.

Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees. Allow the bird to rest for 20 minutes before carving.

Roast Turkey with Sage Butter Recipe

Sage Butter

8 slices bacon

1 C. butter - room temperature

3 t. dried sage

Turkey

16 lbs. turkey - or large chicken

3 C. chopped leeks - white & pale green

8 sprigs fresh sage

3 bay leaves - crumbled

4 1/2 C. chicken broth - low sodium

To Prepare Butter:
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon finely.

Mix butter, sage and bacon in medium bowl. Season lightly with salt and pepper. Can be made 2 days ahead. Cover and chill. (Bring to room temperature before using.)

To Prepare Turkey and Gravy:
Pat turkey dry with paper towels. Season cavity with salt and pepper. Place leeks, 8 sage sprigs and bay leaves in cavity.
Slide hand under skin of turkey breast to loosen skin. Spread 1/3 cup sage butter over breast meat under skin. Place turkey on rack set in large roasting pan. Rub 2 tablespoons sage butter over outside of turkey.

Set aside 1/3 cup butter for gravy; reserve remainder for basting. (Can be made 1 day ahead. Cover, chill. let stand at room temperature 1 hour before continuing.) Position rack in bottom third of oven and preheat to 350° F. Pour 1/3 cup broth over turkey. Roast turkey until thermometer inserted into thickest part of inner thigh registers 180° F. basting every 30 minutes with 1/3 cup broth and occasionally brushing with sage butter, about 3 hours.

Transfer turkey to platter; tent with foil. Let stand 30 minutes. Remove rack from pan. Pour pan juices into large glass measuring cup. Spoon off fat; discard. Pour juices back into pan. Set pan over 2 burners set on high heat. Add 2 cups broth. Boil until liquid is reduced to 2 cups, scraping up browned bits, about 10 minutes. Whisk in reserved 1/3 cup sage butter. Season with pepper. (If desired stir in about 1/4 cup cream)
Transfer gravy to bowl. Uncover platter. Garnish with sage and parsley. Serve turkey with gravy

Barbecued Wild Turkey
One stick (1/2 cup) margarine
1/2 cup chopped green onions or chives
1/4 cup lemon juice
1 Tbsp. thyme and savory, mixed
1 cup broth
3 Tbsp. parsley

Cut turkey into pieces across the grain. Cook onions until tender in butter, add other ingredients. Bring to a full boil. Cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done.

Chicken Fried Wild Turkey
1 turkey breast, deboned and cut into strips across the grain.
1 16 oz. bottle Italian dressing
1/2 tsp. Lemon Pepper
Dash of Liquid Smoke
2 eggs beaten
2 cups milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegetable oil as needed
Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke for 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt pepper, and flour. Dip turkey strips in egg wash and then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 Tbsp. flour combined in skillet with 2 Tbsp. melted butter, salt and pepper. Slowly add 1 cup milk, stirring constantly until thickened.

Rotisserie Turkey

For a 12 to 14 pound turkey, start with a rub consisting of:
2 Tablespoons granulated orange peel
1 Tablespoon kosher salt
1 Tablespoon dried sage
1/2 teaspoon freshly ground black pepper
1 Tablespoon vegetable oil
Mix in a small bowl, the rub the turkey with the mixture.
You will also need:
2 small oranges washed and dried
6 garlic cloves
12 whole cloves
1 bunch of sage
Pierce the oranges with a knife and insert 6 cloves into each orange. The oranges will be skewered inside of the turkey.
The garlic cloves and the sage will be placed into the turkey cavity just before rotisserie cooking begins.

Crockpot Turkey
Turkey

½ Onion, sliced

2 Green Peppers

Garlic Salt

Seasoned Salt

1 Large Carrot, sliced

Rinse turkey, onions, peppers and carrot. Remove gizzard, liver and neck from turkey. Place turkey in crock pot. Slice peppers and place in crock pot around turkey, or if crock pot is not big enough, place inside turkey. Season turkey with seasoned salt and garlic salt. If lid will not fit over turkey, use foil as a cover and seal foil around sides of crock pot. Cook 6-8 hours being sure to periodically drain, as some, but not all broth from crock pot.

Ultimate Roast Turkey

Turkey:

1 turkey of appropriate size for your gathering or leftover preferences, with giblets and neck. (The turkey pictured weighed 21 pounds.) Not a Butterball or other treated bird!
1 medium onion, halved and quartered
1 head garlic, cut in half across the cloves
1 lemon, halved and quartered
1 orange, halved and quartered

Rub:

The rub recipe is given in parts because the amount necessary will vary on the size of the turkey to be cooked. Adjust as needed for your application. You may, if you like, make this in advance and store indefinitely in an airtight container.

1 part curry powder
2 parts powdered dry sage
4 parts salt
1 part pepper

Preheat oven to 400°F. (210°C)
Combine curry powder, sage, salt and pepper in a medium bowl. Set aside.
Rinse turkey well and pat dry. Reserve neck, giblets and tail (If like mine, it was cut most of the way off in processing.) Turn wingtips under body of bird and place in roasting pan, breast side up.
Rub spice mixture over entire surface of bird and in cavities. Place onions, oranges, lemons and garlic in body cavities. Truss legs if desired, arrange any loose skin so that it is tucked under the body of the bird.
Insert probe thermometer into thickest part of the turkey, where the breast and thigh meet. Be certain probe is not touching bone.
Place turkey in oven and cook for one hour. Cover loosely with foil and reduce heat to 350°F (180°C). Cook until the internal temperature of the bird reaches 160°F (71°C), remove foil tent and cook 20 minutes longer.
Remove from oven, transfer to platter or board, reserving all pan drippings, cover with foil and let rest for at least 20 minutes before serving.

If using a Butterball or other turkey that has had the skin pierced, add a Tbsp of flour to a Tbsp. of butter and be sure to seal the punctures in the skin, or the turkey will be dry!

Petrini’s was a small, upscale grocery chain in San Francisco area that no longer exists; it was sold to a larger market chain in the mid 1990’s.

They had a printed sheet on how to cook the perfect turkey, the recipe below comes from that flyer.

Remove turkey from the plastic bag. After removing neck and giblets from body cavity (BOTH ENDS), rinse bird with cold water. Pat all over (inside and out) with paper towels.

Rub body and neck cavities with salt and, if desired, stuff loosely.
Truss neck cavity with metal skewer or string and tie legs tightly to tail.

Rub entire outside of turkey with a paste made of the following:

2 oz. Olive Oil
2 Tablespoons Butter (soft)
2 Tablespoons Salt
2 Tablespoons Paprika
2 Tablespoons White Pepper

Place bird in an open roasting pan, on a rack, breast side up.
Add 8 ozs water and 8 ozs turkey broth.
Place in a 325-F pre-heated oven.

When turkey is half done, heat, DO NOT BOIL, one cup of white wine ( and 3 ozs. brandy and pour over turkey. This is the secret to a marvelous gravy.

There is no need to turn the bird while roasting as it will brown to a rich, golden color, however a piece of foil should be placed loosely over the turkey approx. the last hour of roasting.

When the turkey is done, the thickest part of the drumstick will feel soft or use a thermometer set at 170 F. Remove from oven, wrap with heavyduty foil. Let stand at least 30 minutes before carving.

I made a Turkey this weekend for use at home. We are traveling out of town for Thanksgiving next week.
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I used a modified Petrini’s Ultimate Turkey Recipe (from the one in the post above).
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My modified paste:
2 Tbsp Olive Oil
2 Tbsp melted Butter
1 Tbsp Lawry’s Seasoning Salt
1 Tbsp ground Black Pepper (family said they didn’t want the taste white pepper on the turkey)
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I painted the paste all over the outside of the turkey with silicone BBQ brush. Added a few pieces chopped onion, chopped celery and chopped carrots to inside of turkey (loosely, not packed). Added 2 cups of chicken broth to roasting pan.
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The 14 lb turkey was cooked on a rack in a closed roasting pan at 325-F for about 3 hours. Removed lid, took temperature and let turkey brown for about 1/2 hour. Didn’t baste the bird. Didn’t pour white wine or brandy over it.
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The recipe turned out really good. Also made really good gravy from the drippings. Didn’t have to add seasoning to the gravy. Ended up with about 7 cups of drippings and made gravy from about half of it. Saving remainder of drippings for later.