For Thanksgiving, Christmas or any time, these recipes will please the pallet and your guests. ONE: One (begin 1 day ahead): 2 lg. Onions, chopped 1 stick Butter, softened Fresh Thyme, Sage, Rosemary & Parsley, chopped Salt & Pepper s 3 c. White Wine or Apple Cider 1 lg. Thyme Bundle 2 Bay Leaves Combine butter, […]
For Thanksgiving, Christmas or any time, these recipes will please the pallet and your guests.
ONE: One (begin 1 day ahead):
2 lg. Onions, chopped
1 stick Butter, softened
Fresh Thyme, Sage, Rosemary & Parsley, chopped
Salt & Pepper
s
3 c. White Wine or Apple Cider
1 lg. Thyme Bundle
2 Bay Leaves
Combine butter, salt & pepper and herbs.
Smear butter under the skin on the breast meat & legs.
Truss the bird (do not stuff).
Refrigerate over night.
Preheat oven to 500 degrees.
Place onions in the bottom of a lg. roasting pan.
Place turkey on the onions & add the wine or cider.
Add the thyme bundle & bay to the bottom of the pan
Salt & pepper the outside of the bird.
Bake @ 500 degrees for 40 minutes.
Turn oven down to 350 degrees.
Bake until internal temperature reaches 151 degrees (about 2 hours for a 16# bird).
Remove from oven, cover with foil & let rest for 1 hour.
Place bird breast side down on a carving board.
Cover with foil & let rest while preparing gravy.
TWO:
2 lg. Onion, quartered
2 Oranges, halved
2 Lemons, halved
Salt & Pepper
One 14 – 16 lb. Bird
3 c. White Wine
1 lg. Thyme Bundle
2 Bay Leaves
Preheat oven to 500 degrees.
Fill cavity with onion, 2 orange halves & 2 lemon halves.
Slice 1 half of the orange into rounds & do the same with the lemon.
Slide fruit between skin & breast meat.
Squeeze the juice from the remaining fruit over the bird & season with salt & pepper.
Add the wine, thyme bundle & bay to the bottom of the pan
Bake @ 500 degrees for 40 minutes.
Turn oven down to 350 degrees.
Bake until internal temperature reaches 151 degrees (about 2½ hours for a 16# bird).
Remove from oven, cover with foil & let rest for 1 hour.
Place bird breast side down on a carving board.
Cover with foil & let rest while preparing gravy.
THREE: (begin 1 day ahead):
5 c. Salt
1 gallon Apple Cider
Water
Lots of Fresh Sage, Thyme, Rosemary & Parsley
One 14 – 16 lb. Bird
3 c. White Wine or Apple Cider
1 lg. Thyme Bundle
2 Bay Leaves
Combine cider, salt & herbs in a large pot.
Place turkey in the brine & add enough water to cover the bird.
Brine for 24 hours in the refrigerator.
Preheat oven to 500 degrees.
Place a rack in a roasting pan.
Place the bird in the rack.
Add the wine or cider to the bottom of the pan.
Add the thyme bundle & bay to the bottom of the pan
Bake @ 500 degrees for 40 minutes.
Turn oven down to 350 degrees.
Bake until internal temperature reaches 151 degrees (about 2 hours for an un-stuffed 16# bird).
Remove from oven, cover with foil & let rest for 1 hour.
Place bird breast side down on a carving board.
Cover with foil & let rest while preparing gravy.
For The Gravy:
Pan Drippings
Flour (may sub cornstarch for gluten free gravy)
24 oz. Chicken Stock **
½ c. Brandy
2-3 T. Heavy Cream
Strain cooking liquid into a large Pyrex bowl or measuring cup.
Allow the “grease” to separate.
Place the grease to a large skillet.
Over medium heat stir in enough flour to make a thick roux.
Cook & stir 5 minutes.
Add the separated drippings & stock.
Whisk until thickened.
Add the brandy & heavy cream
**Add more stock or water to desired consistency.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.