Wednesday, May 25, 2011

Roast Turkey/Oven Roasted Turkey Recipe

Ingredients:

Turkey,dressed                                                            3 ½ kg.
Lemon large cut in half                                                 1 no.
Bacon                                                                         5 slices
Butter                                                                         150 gms.
Dry white wine                                                            75 ml.
Par boiled potatoes                                                      500 gms.
Mustard                                                                       ½ tsp.
Turkey giblet and liver, chopped & sauteed in a little
butter until cooked.
Pepper                                                                         to taste
Salt                                                                              to taste
FOR STUFFING:
Apricot and rasin stuffing

Procedure:
1.Heat the oven to 220 degree C, with a damp cloth wipe the turkey inside-out
and dry with absorbent paper.
2. Pack the apricot and rasin stuffing inside the bird and seal the bird.
3. Rub the skin all over with cut lemon. Sprinkle with salt and pepper and lay the
bacon over the breast. Place in the roasting tin.
4. Melt 125 gms of butter in a small saucepan until it is just bubbling. Pour it over
the turkey then add the dry white wine to the tin and cover the bird loosely with
foil.
5. Place it in the oven. After 15 mins turn the oven down to 170 degree C and
cook for further two and a half hours, basting every twenty -thirty minutes with the
juices.
6. Melt the remaining butter. Add the par-boiled potatoes, baste thoroughly and
place it on the turkey tray. Cook the turkey and potatoes for further one hour.
9. Remove the foil and bacon slices from the breast for the last 30 mins of
cooking to allow the breast to brown.
10. Transfer the turkey and the potatoes to a warm serving platter.
11. Skim the fat from the pan juices and add the mustard and chopped giblets
and liver with 2 tbsps of water to the roasting tin. Boil for 2-3 minutes and pour
into a sauce bowl.



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