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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Roast Turkey
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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Turkey / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 10 |
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Ingredients:
13/100 Pound(s) butter
7/20 Ounce(s) salt
7/20 Ounce(s) paprika
2 Cup(s) water
8 Ounce(s) warmed chardonnay wine
10 Pound(s) natural roasting turkey |
Directions: 1. Remove turkey from bag.
2. After removing neck and giblets from the body cavity, rinse the bird with cold water.
3. Pat cavities lightly with a paper towel.
4. Rub body and neck cavities with salt.
5. Truss neck cavity with metal skewer and truss legs.
6. Rub turkey with a paste made of butter, salt and paprika.
7. Pace bird in open pan, breast side up.
8. Add two 8 oz. glasses of water
9. Place in oven:
Roasting Times:
Use a 325F oven
Weight -- Time
14-16 lbs 3 1/2- 3 3/4 Hrs.
16-18 lbs 3 3/4 - 4 hrs.
18-20 lbs 4 - 4 1/2 hrs.
(Decrease cooking time by 30 minutes when turkey is unstuffed).
When turkey is halft done, heat - do not boil - one cup white wine and pour over turkey (this is for the good gravy).
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Turkey Gravy
16 Ounce(s) chicken broth
163/625 Pound(s) flour, white
4 Cup(s) water
1/6 Ounce(s) kitchen boutique |
Directions:
1. After turkey is done as about 1-2 cups water to the drippings to create enough liquid for 4 cups.
2. Mix water and dripings, loosing up everything on the pan. Strain the drippings into a measuring cup.
3. Spoon/Siphon off the layer of fat that settles on the top (fat is lighter then water).
4. Measure the flour into a bowl and slowly add enough drippings to make a running/liquid paste. Mix using a wire wisk.
5. Pour drippings and flour paste into a pan, put on stove on medium heat. Stir with wire wisk.
6. Add kitchen boutique until desired color.
7. Cook for 5-8 minutes or until gravy like consistency (think, but not gell).
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