Turkey Recipe: November 2008

Roasting Turkey Recipe

Roast Turkey

Yield: 1 Servings

Ingredients

1 ea turkey

Instructions

How much to buy: 1/2 lb per serving. Defrost time: 20-lb bird takes 3 days in fridge or 12 hours in sink of water Remove giblets as soon as thawed. Roast time:
Unstuffed, chilled turkey at 325 deg - 6-8 lbs 2 3/4 to 3 1/2 hours 8-12 lbs 3 1/4 to 4 hours 12-16 lbs 3 1/2 to 4 1/2 hours 16-20 lbs 4 to 6 hours 20-26 lbs 5 1/2 to 7 1/2 hours Stuffing: Add 25 minutes cooking time for birds under 12lb.

Whole Turkey Recipe

Deep Fried Turkey

Yield: 1 Serving

Ingredients

1 11-14 lb. whole turkey
2/3 c Wishbone Italian Dressing
1/3 c sherry the real stuff not cooking
2 ts garlic powder
3 ts lemon pepper
1 ts onion powder
2 ts cayenne pepper
5 ga peanut oil

Instructions

Mix all the ingredients wall and place in an injection syringe. If it doesn't pass through the needle holes you may have to strain the marinate. Inject the marinate into all parts of the bird. Place the bird in a large plastic bag and allow to disperse throughout the bird for at least 2 hrs. Turn the bag and massage the bird from time to time.

Optionally you can make a rub of the dry ingredients and rub over the surface of the bird after the first hour of marinating.

Preheat the cooking oil in a kettle large enough to hold the entire bird. to 350-375. Tie the legs of the bird together with wire. It helps hold the bird together and provides a way to lift it in and out of the oil.

Carefully place the bird into the oil and fry 3 1/2-4 min per lb. You should carefully time your cooking as each cooker has it's own peculiarities. The resulting bird is tender and tasty and very juicy.

Free Turkey Recipes

Ground Turkey & Black-Bean Chili

Yield: 6 Servings

Ingredients

1 tb oil
2 c finely chopped red pepper
1 c chopped onion
1/2 c finely chopped carrot
2 lg garlic cloves; minced
4 ts chili powder
2 ts ground cumin
1 lb ground turkey breast
2 15oz cans black beans; rince
3 c canned chicken broth
1 tb tomato paste

Instructions

Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt & pepper. 260 calories; 10 g fat.