TURKEY TRANSPARENT RECIPES
HERB-SEASONED TURKEY RECIPE - FOOD.COM
This is the moistest turkey I have ever made. The herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. Allow 3/4 pound uncooked turkey per person. I like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). As the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
- Combine olive oil, butter, minced herbs, salt and pepper; set aside.
- Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
- Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
- Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
- Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
- Cover pan tightly with aluminum foil.
- Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
- Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
- (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
- Transfer turkey to a platter.
- Let rest 15 to 30 minutes, then carve.
- Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.
Nutrition Facts : Calories 754.3, FatContent 39.5, SaturatedFatContent 11.4, CholesterolContent 312.5, SodiumContent 380.5, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 92.7
HEARTY TURKEY VEGETABLE SOUP RECIPE - FOOD.COM
All your favorite soup veggies can be found in this hearty dish, plus some soft noodles and lots of chunks of roast turkey or chicken.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Heat stock pot on medium heat and add the olive oil.
- Saute onions and garlic until just transparent -- 5 minutes.
- Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
- Add potato, green beans, salt, pepper, rosemary and thyme.
- Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
- Add macaroni, cover and cook for 15 minutes.
- Add butter beans, and turkey or chicken, cooking just until heated.
- Taste for seasoning and serve.
Nutrition Facts : Calories 262.1, FatContent 7.4, SaturatedFatContent 1.6, CholesterolContent 28.5, SodiumContent 477.3, CarbohydrateContent 30.1, FiberContent 3.7, SugarContent 6.9, ProteinContent 18.5
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My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!
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Reviews 4.8
Total Time 3 hours 20 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
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Reviews 4.8
Total Time 3 hours 20 minutes
Category Meat and Poultry, Turkey, Whole Turkey Recipes
Calories 555.6 calories per serving
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TURDUCKEN | PAULA DEEN
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CLASSIC KENTUCKY TRANSPARENT PIE RECIPE
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