Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Turkey - Good Eats Turkey
Famous Authors (View All Authors)
Poultry - Turkey -  Good Eats Turkey Post by :blazza Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2300

Click below to download : Poultry - Turkey - Good Eats Turkey (Format : PDF)

Poultry - Turkey - Good Eats Turkey

1 (12 lb) turkey -- washed & dried
1 cup dry rub -- your favorite

For Injection Liquid:
2 tbsp kosher salt
2 tsp garlic powder
2 tsp white pepper
1 tsp cayenne pepper
1/2 tsp onion powder
1 cup beer

For the Cooking Liquid:
1 (13.5 oz) can chicken broth with roasted garlic
1 cup water

For the Aromatics:
1 onion -- cut in half
4 sprigs rosemary
4 sprigs thyme
6 leaves sage

Make the injection liquid in a large measuring cup and set aside.

Wash the turkey, inside and out, and dry with paper towels. Coat with dry rub. Place aromatics in cavity and put a few extra sage leaves under the skin. Coat with some butter or spray with butter-flavored cooking spray.

Set up injecting syringe. Inject turkey all over the place, inside and out, with injection liquid.

Place turkey in roasting pan. Pour broth and water in pan. If you wish now, add some boiling onions that have been peeled (optional).

Preheat oven to 450°F. Place turkey in oven and roast for 1/2 hour at 450°F. Lower heat to 375°F and cover breast part with foil. Roast at 375°F for 1-1/2 hours. No basting!

Check with internal temperature probe and see if turkey leg is 180°F. If so, remove from oven. If not, cook another 1/2 hour. Check temperature again. If at the right temperature, remove from oven and let sit for 1/2 hour before carving.

If you like this book please share to your friends :

Poultry - Turkey -  Halloween Meatloaf Mice Poultry - Turkey - Halloween Meatloaf Mice

Poultry - Turkey -  Halloween Meatloaf Mice
Mice Bodies: 1/2 cup Catsup 2 Egg whites; beaten 6 oz.Ground turkey 6 oz. Ground beef 1 Onion; chopped fine 2/3 cup Oatmeal; uncooked Salt and pepper to taste Garnish: Carrots Spaghetti noodles; uncooked Raisins Spaghetti sauce, canned First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse. Steam until they are crisp tender. Do not overcook. Preheat oven to 350F. Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have

Poultry - Frank Davis' Slow Roasted Turkey Poultry - Frank Davis' Slow Roasted Turkey

Poultry - Frank Davis' Slow Roasted Turkey
Turkey, washed and dried salt thyme, dried, crumbled basil, dried, crumbled pepper, black pepper, cayenne pepper, white butter, softened Rub turkey with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, thyme, basil, and three peppers (black, red and white) onto turkey and rub in well. Preheat oven to 500. Place turkey in oven and cook at 500 until honey-colored (10-20 minutes). Leave uncovered. Lower heat to 200 and cook 40-50 minutes per pound. Baste occasionally. Note: Do NOT stuff this turkey, due to low cooking temperature. Cook dressing separately. Source: Frank Davis;