| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Turkey; 15-16 lb. |
| 1 |
c |
Corn oil; ( I used 1/2 c. olive oil) |
| 1 1/2 |
tb |
Worcestershire sauce |
| 1 1/2 |
tb |
Salt; ( I used Spike seasoning) |
| 2 |
tb |
Medium sweet paprika |
| 1/2 |
ts |
Pepper; ( I used Spicy Mrs. Dash) |
| 2 |
ts |
Minced fresh garlic |
| 3 |
pk |
(6-oz) long grain and wild rice |
| 6 |
c |
Chicken broth; (or canned condensed, water added) |
| 3 |
tb |
Butter; (or margerine) |
| 3 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Tarragon |
| 1/4 |
c |
Butter or margerine |
| 1 |
lb |
Sliced mushrooms |
| 1 |
lg |
Onion; minced |
| 1 |
|
Green pepper; chopped |
| 1 |
ts |
Sauce Diable; (or steak sauce) |
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Fresh parsley; minced |
| 1 |
c |
Pecans or English walnuts; coarsely chopped |
|
|
Salt and pepper |
INSTRUCTIONS
STUFFING
Blend marinade ingredients, divide into two parts. Starting from the bird's
keel bone, gently lift skin over breast with fingers, carefully pushing it
away from flesh -- don't tear it or use a knife. Dipping fingers in
marinade, rub it generously into breast meat under the skin. Turn the bird.
Starting at neck, reach down under skin past breast, loosen skin around
legs, again rub marinade between skin and meat. Rub other half of marinade
in body cavity, then over outside of skin. Cover turkey loosely with
plastic wrap and refrigerate two days.
Stuffing:
Bring rice, broth and butter (margerine) to a boil, cover tightly, simmer
20 minutes. Remove cover. Simmer about 10 minutes more till stock is
absorbed. Stir in lemon juice and tarragon with a large fork.
Saute mushrooms, onions and green pepper until soft. Add sauce diable
(steak sauce), sherry, cook two minutes and remove from heat. Using two
forks, combine with rice mixture, add parsley, nuts, salt and pepper to
taste. Stuff turkey cavity and neck three-fourths full. Place turkey on a
rack in large baking pan. Bake 20 -25 minutes per pound at 300 degrees if
15 or more pounds, 325 degrees if less than 15 pounds.
Note: Cooking time for turkeys has changed and they seem to cook much
faster. I usually roast a turkey at 325 or 350 degrees but use a
thermometer to be sure it is done.
Thermometer inserted into the thickest part of the thigh to register 180
degrees and into the stuffing to register 165 degrees.
Posted to JEWISH-FOOD digest by Steve and Marilyn Kerman
<sdkerman@hevanet.com> on Jan 03, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
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