Moist Holiday Turkey Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
18 lbs: Tom Or Hen Turkey *,
1/4 lbs: Butter,
3 tbsp: Fresh Orange Juice,
Stuffing of Choice **,
Salt,
Directions:
* Fresh or frozen. ** Do not add any salt to your stuffing mix.
~------------------------------------------------------
~------------- ~-- Preheat oven to 325
F. Remove the giblets from
the bird. Rub the inside of the clean body cavity with salt until
there is a coating of salt over the whole inside. This holds the
juice inside the bird and the salt will season your dressing. Even
after cooking most of the salt will remain inside of the body cavity.
Place the stuffing in the bird and close the body cavity. Melt the
butter and add the orange juice. Baste the bird with the
butter/orange juice mixture. Place a meat thermometer between the
thigh and body in the meaty part of the thigh, not touching any bone.
Bake the bird until the thermometer reads 190
F, basting frequently.
When the skin turns golden brown, tent the bird with a large sheet of
aluminum foil. Allow the bird to cool while making gravy, then carve
and serve a moist holiday tradition. If you use an aluminum baking
pan it will add about one hour to the baking time. If a moist turkey
is what you want, give this method a try. I have not had any
problems with using the excess salt and I have a problem with too
much salt. From: Syds Cookbook.
Source from luhu.jp
~------------------------------------------------------
~------------- ~-- Preheat oven to 325
F. Remove the giblets from
the bird. Rub the inside of the clean body cavity with salt until
there is a coating of salt over the whole inside. This holds the
juice inside the bird and the salt will season your dressing. Even
after cooking most of the salt will remain inside of the body cavity.
Place the stuffing in the bird and close the body cavity. Melt the
butter and add the orange juice. Baste the bird with the
butter/orange juice mixture. Place a meat thermometer between the
thigh and body in the meaty part of the thigh, not touching any bone.
Bake the bird until the thermometer reads 190
F, basting frequently.
When the skin turns golden brown, tent the bird with a large sheet of
aluminum foil. Allow the bird to cool while making gravy, then carve
and serve a moist holiday tradition. If you use an aluminum baking
pan it will add about one hour to the baking time. If a moist turkey
is what you want, give this method a try. I have not had any
problems with using the excess salt and I have a problem with too
much salt. From: Syds Cookbook.
Source from luhu.jp
Tags
Poultry