THANKSGIVING TURKEY
1 (12 lb.) fresh turkey
1 stick butter
1-2 bottles dry white wine
1 sm. bottle brandy
Thyme
Basil
Salt and black pepper
OTHER ITEMS NEEDED:
Cheese cloth
Baster
Lg. pan
Meat rack
Stuffing of your choice
Meat thermometer
After pouring a glass of wine for the chef, washing the turkey, removing
all of the delightful items they place in the cavity, rub the inside of the
turkey's cavity with salt and pepper and then, holding a good size lump of
butter, generously rub the cavity and all outside skin areas with the butter.
In a saucepan, mix approximately 1/2 stick butter, 1/2 cup dry white
wine, 1/4 cup brandy, 1 teaspoon thyme, and 1 teaspoon basil. While this is
melting and warming, stuff the turkey, tying up the cavities. Place the turkey
on a meat rack in the pan and pour another glass of wine for the chef.
Either using the baster or simply pouring it, pour the butter and wine
mixture over the turkey. Also, insert a meat thermometer into the thickest part
of the thigh, being certain, to not touch the bone. Place the cheese cloth over
the turkey and insert in oven that has been preheated to 375 degrees. (You may
want to turn oven down to 350 degrees after first 30 minutes.)
After inserting the turkey in the oven, pour another glass of wine for
the chef and congratulate yourself for being such a genius. Then double the
butter and wine mixture noted above on all areas except for the butter (still
only use 1/2 stick of butter).
You will use this mixture to baste the turkey during the first part of
the cooking process until sufficient juices are available to baste it
internally. Because of the butter in the mixture, it will need to be kept over
very low heat during the cooking process. Also, you may find that you have to
prepare more of this mixture for basting.
During the first hour, baste the turkey every 30 minutes. From that point
on, it should be basted every 15 to 20 minutes until the thermometer reaches
180 degrees (sometimes in the 3 to 4 hour range, depending on the size of the
turkey).
After the thermometer reaches 180 degrees, assuming that it looks right,
remove the turkey from the oven, remove the stuffing from the turkey, and carve.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
