Subj : BH&G 2828
To   : ALL
From : DAVE DRUM
Date : Wed May 26 2021 11:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marmalade-Glazed Roast Turkey
 Categories: Poultry, Herbs, Citrus, Fruits
      Yield: 10 Servings
 
     15 lb Fresh turkey; room temp **
  1 1/2 tb Oil
           Salt & fresh ground pepper
           Herbed Bread & Cherry -
           - Cranberry Stuffing *
      1 sl Bread
    1/2 ts Smoked paprika
           Garlic Roasted Root
           - Vegetables *
           Homemade Giblet Gravy *
    1/4 c  Citrus or desired flavor
           - marmalade
    1/2 ts Orange peel
 
  Remove turkey from refrigerator 30 minutes before working
  with it, so it comes to room temperature. Set oven @
  325ºF/165ºC. Arrange oven rack so turkey will fit on the
  middle shelf without touching top shelf.
  
  Rinse turkey and remove the giblets. Reserve neck,
  gizzard and heart for Giblet Gravy. Discard liver. Pat
  turkey dry with paper towels.
  
  Lightly grease bottom of a large roasting pan with
  vegetable oil. Season all over with salt and pepper,
  inside the cavity and outside the skin. Loosely stuff
  both the body and neck cavities of the turkey with the
  stuffing, being careful not to overstuff the bird. Use
  the whole slice of bread as a "door' to keep the stuffing
  inside the body cavity so it won't fall out while
  roasting. Carefully place the bird in the roasting pan,
  breast side up. if you want to use a roasting rack simply
  place the bird on the rack and set inside the pan.
  
  Sprinkle top of the bird with paprika. Using a piece of
  100% cotton kitchen string tie the drumsticks together.
  
  Loosely cover with foil. Roast the turkey 4 to 5 hours,
  about 15 to 20 minutes per pound. (Fresh turkey tends to
  cook faster than thawed frozen turkeys.) Meanwhile,
  prepare Garlic Roasted Root Vegetables with turkey stock
  for Giblet Gravy.
  
  Spoon juices from bottom of roasting pan over turkey
  every hour or so, removing foil for the last hour of
  roasting to give turkey a golden brown glaze. During the
  last 30 minutes of roasting, add the Garlic Roasted Root
  Vegetables to roasting pan, brush turkey with marmalade,
  and sprinkle with orange peel.
  
  TO TEST FOR DONENESS: The turkey should be golden brown;
  when a drumstick is wiggled, it should feel slightly
  loose; and juices should run clear. Gently remove turkey
  from roasting pan and place on a serving platter; cover
  loosely with foil. Let rest 20 minutes before carving.
  Remove the stuffing from turkey and place in a serving
  bowl; discard slice of bread. Arrange Garlic Roasted Root
  Vegetables around turkey and garnish with sage sprigs.
  Carve and serve with the hot gravy on the side.
  
  Makes 10 to 12 4-oz. servings plus leftovers.
  
  FROM THE TEST KITCHEN: If the turkey is frozen be sure to
  defrost it in the refrigerator. Depending on the size it
  can take up to 3 to 4 days to defrost thoroughly.
  
  * Separate recipes
  
  ** Room temperature simply means that the bird shouldn't
  come straight out of the refrigerator. You don't want to
  let the bird sit around for hours; remove from fridge
  about 30 minutes before roasting while you make the
  stuffing.
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Baking with yeast is a combination of art, science and magic.
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