Roast Turkey

Serves 8
Preparation time: 20 minutes
Cooking time: 3 to 3-1/4 hours

 

Roast TurkeyTraditional English accompaniments to roast turkey are Bread Sauce, (see the book), roast potatoes, and roasted parsnips. The vegetables can be roasted in the turkey juices around the bird, if you like. Remember to allow 10-15 minutes resting time before carving, to let the meat relax. Carving straight from the oven can result in tough meat.

 

A 10-12-lb. turkey, with giblets
Pecan stuffing
1 small onion, cut in half
3 tablespoons butter, softened
2 tablespoons vegetable oil
Salt and pepper

 

1. Remove the giblets from the turkey and use them to make stock and the stuffing. Wash the inside of the turkey and dry thoroughly with paper towels. Pack the stuffing loosely into the neck of the bird. (Don't stuff the body cavity because this may prevent the bird from cooking through.)

2. Place the onion in the body cavity, season to taste, and sew the opening closed. Once you have trussed the turkey, place it in a large roasting pan and rub it all over with butter. Add the oil to the pan and season the outside of the turkey with salt and pepper.

3. Roast in a preheated oven, 350 degrees F. for 3 to 3-1/4 hours, basting from time to time. Cover with foil when sufficiently browned. Check if it is ready by inserting a skewer into the thickest part of the thigh; the juices should run clear. If they are pink, cook for a further 15 minutes and test again. Repeat, as necessary.

4. Transfer the turkey to a large dish. Pour off the fat from the juices, and use if making gravy. Arrange the turkey on a warmed serving platter and serve with gravy, bread sauce, and an assortment of seasonal vegetables.

Buy the Book!

 

International Classics
Over 60 Simple Recipes
for Elegant Home Cooking!

By Time Life Books, 2000
Hardback, $12.95
Color photos throughout
ISBN: 0-7370-2055-5
Recipe reprinted by permission.

 

International Classics

Recipes

 


 

This page created October 2000

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Grilling
Summer Recipes,
Picnic Ideas
& Grilling Tips

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Yogurt Maker
Small Appliances
& Gift Ideas