BlackPhx
Posts: 3432
Joined: 11/8/2006
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Drunken Roast Turkey
One large turkey (10-15 lbs) , cleaned, brined with sea salt, pepper and garlic powder to taste overnight.
Remove turkey, drain thoroughly and pat dry.
Place in roasting pan with a raised rack breast side down.
Place slits in the skin of the back about 4 on each side and stuff 1 tablespoon sized chunk of butter into the slit,
Powder down with pepper, garlic, paprika and turn bird over.
Place slits into skin of breast same as you did for the back, as well as the skin join of the leg , repeat stuffing butter into slits.
Powder with spices.
Place stuffing into neck cavity.
Spice down the inner cavity of the bird and then stuff, folding popes nose in to hold it and then add last of stuffing to the leg joints under the skin.
The bird is nearly ready for the oven.
Fill bottom of the roasting pan with your choice of either Saki or White Wine (about 2 cups).
Tent Cover with Aluminum foil and place in oven
For a 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 250 F for the next hour to hour and a half. Baste with the drippings and Saki/wine every 1/2 hour or so. replenish if needed. Remove the foil during the last half hour for browning. Let stand 20 minutes and it will finish "cooking".
Use the drippings to make your gravy.
Please remember to remove stuffing from the bird before packing away for the rest of the week.
My favorite Andoulli Sausage Stuffing
- 4 ounces (1 stick) sweet butter
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 2-3 Granny Smith apples, cubed, with peels left on
- 8 ounces fresh pork sausage, crumbled; OR, for a spicier stuffing,
- 8 ounces Louisiana-style andouille sausage, casing removed and chopped
- 4 cups crumbled cornbread
- 1 tablespoon dry rubbed sage
- Salt and freshly ground black pepper, to taste
Make the cornbread or use cornbread stuffing mix. Melt the butter in a large skillet and saute the onion, celery and apple. Tuck into turkey, or whatever bird you're using. Remember not to stuff your birds too tightly; any leftover stuffing can be baked in a buttered casserole dish. This will make enough stuffing for one 10-pound turkey, 2 or 3 3-pound chickens, or about 4-6 Cornish game hens. Combine the dry ingredients and mix thoroughly. Separately, combine the milk, butter and egg and stir into the dry ingredients just until no lumps are present. Pour into a greased loaf pan or square baking dish and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
enjoy
poenkitten
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