Last year my friend and I made an AWESOME turkey. You might have remembered hearing me bragging about it. Grandma Evans and several people asked for the recipe. I thought I would post the recipe and directions for you all just in case you're squandering around for a good recipe and getting nervous about whether or not you'll successfully make a good turkey this year. For this turkey, you will be asking for more WHITE MEAT even though you've never liked the white meat before! It's time to leave your mother's traditional way of cooking a turkey to try this to die for turkey.
THE MOISTEST TURKEY
Ingredients
* 1 turkey, approx. 15 lbs.*
* Juice of a lemon
* Salt and pepper
* Olive oil or melted butter
* 1/2 yellow onion, peeled and quartered
* Tops and bottoms of a bunch of celery
* 2 carrots
* Parsley
* Sprigs of fresh rosemary, thyme
For precise cooking directions, go to:
http://www.elise.com/recipes/archives/000037moms_roast_turkey.php
Otherwise here is the shorten version. 7 simple steps:
BRINE the turkey! Or in other words soak it in salt water
1. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing.
2. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery.
3. Rub either melted butter or olive oil all over the outside of the turkey.
4. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
5. Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings
6. Start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.
7. Check to see if it's done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F
Check out this AWESOME way to cut a turkey!
Give me your feed backs after you've used this recipe!
4 comments:
Dear Thuan,
Thank you, thank you, thank you for the recipe. It looks delicious - we will have to try it. Thanks also for the wonderful sharing on your blog. It is so fun to see the pictures and what you are doing. Your little girls are beautiful - we just feel bad we can't see them more often. They won't even know us !
Have a great Thanksgiving - we love you. Grandma
Oh Grandma, when the road gets better, we'll have to go see you.
Maybe April we'll drive down. Maybe we can also help you pay for a plane ticket to come see us.
Dear Thuan,
We would love to see you any time you can make it. We love seeing our grandchildren and great grandchildren but we are finding that when your grandchildren are small you get to see them much more as Connie always came home with the children for about three weeks in the summer and we would go see them - but when the grandchildren grow up go to college and get married and graduate and move to where they have jobs - they are further away and very busy, and their children have two sets of grandparents to share time with plus visiting their own siblings and their families plus doing some vacation time on their own that as great grandparents we don't get much time with our beautiful great grandchildren. We are not complaining as we understand - we know you all love us and come occasionally when you can - it is just that we miss that closeness and time !!! Does that make sense? Just keep a picture around of us at times and tell them we really are there and that we really love them - and we love you !
Have a great Thanksgiving. Love, Grandma
Grandma,
I've talked to Dan and he's liking the idea of flying you and grandpa up here for a visit. Would you like to come up and see us and see Seattle? The best time to visit is in the spring. That will give you some time to also look at your schedule. I'm really good at finding good tickets so let me know when a good time is for you and grandpa and we'll fly you up here. We love you and miss you a lot. Thanks for being so great.
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