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Full Online Book HomeLearning KitchenPoultry - Turkey - "sticky Turkey"
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Poultry - Turkey -  'sticky Turkey' Post by :Rizel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1295

Click below to download : Poultry - Turkey - "sticky Turkey" (Format : PDF)

Poultry - Turkey - "sticky Turkey"

1 turkey 10 to 20 lbs.
butter, softened
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1 large carrot, scraped and quartered
1 stalk celery, cut in half
1 onion, peeled and quartered
1/2 cup water

Wash turkey inside and out, remove any large fat pieces. Place in roasting pan. Rub butter over surface of turkey.

In a small bowl mix salt, thyme, basil and peppers. Rub over outside of turkey and inside cavity. Place vegetables inside the turkey and cover cavity opening with a small piece of foil. Cover with plastic wrap and let sit overnight in refrigerator.

To cook: Remove plastic wrap and place 1/2 cup water in bottom of roasting pan. Make a sturdy tent with aluminum foil folded in half and lightly place over turkey to prevent it from burning.

Bake at 250 F. My turkey was 20lbs and it was done in 10 hrs. That works out to be about 30 min. per pound or cook until a thermometer reaches 180 F. Baste occasionally and remove tent last hour of cooking.
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Poultry - Turkey -  Baked Stuffed Eggplant
1 medium eggplant -- washed 1/2 lb. ground turkey 1 medium tomato -- chopped 2 tbsp. onion -- chopped 2 tbsp. yellow or orange pepper -- chopped 2 tbsp. celery -- chopped 1/2 cup cooked brown rice 1 tsp. adobo seasoning 1/4 tsp. garlic powder dash pepper 1/6 cup Cheddar cheese -- shredded* Preheat oven to 350 degrees F.Wash eggplant and cut lengthwise. Remove pulp, with a melon baller, if you have it. Otherwise, use a spoon. Remove all the pulp and leave a 1/4" shell; set the shells aside. Dice pulp, and set aside. Cook ground turkey in a large

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Start with the biggest bird first -- in this case the turkey. Bone the turkey. Tuck in the drumstick and wing ends. Lay it flat, skin down, on a large board, then sprinkle with salt and freshly ground black pepper. Then spread over a layer of stuffing -- not to close to the edges, but make sure that there is enough around the joints where the leg/wing bones used to be. This can be anything you particularly love. For me it's usually a chestnut and cranberry stuffing. Bone the duck -- actually, a duck is a little more tricky