Christmas Dinner
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Roast Turkey with Wild Rice StuffingRoast Turkey with Gravy
Smoked Barbequed Turkey
Roast Turkey with Wild Rice Stuffing
Serving Size : 12
Ingredients4 oz Wild Rice.
4 ts Chicken Bouillon, or cubes.
1 c Celery, chopped.
1/2 c Green Pepper, chopped.
1/2 c Butter or Margarine.
1 c Hot Water.
8 oz Herb-Seasoned Stuffing Mix.
2 ts Poultry Seasoning.
1 Turkey (Approx. 12 lbs).
Salt & Peppers.
Melted Buttter.
Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon in water before adding rice. Preheat oven to 325 deg.F. In medium skillet, cook celery and green pepper in butter until tender. Dissolve the remaining bouillon in hot water. In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning; mix well.. Season turkey with salt and pepper. Stuff neck and body cavity loosely; truss. Place breast side up, on rack in shallow roasting pan. Brush with butter. Roast as label directes. Turn extra stuffing into a well-greased 1-quart baking dish; cover and refrigerate. Bake 30 minutes..
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Roast Turkey with Gravy
Serving Size : 12Ingredients
12 lb Turkey
6 tb Flour
Salt and pepper
Chicken broth
1. If turkey is frozen it may be defrosted in the
Microwave Oven (follow directions in your manual), or
it may be defrosted by placing it in the refrigerator
overnight or until thawed.
2. Wash turkey and pat it dry. Sprinkle inside cavity with salt and pepper, to
taste.
3. Tie legs together. Tie wings and legs to
body.
4. Invert a heat-resistant, non-metallic saucer
or small casserole cover in a shallow, 10-inch,
heat-resistant, non- metallic baking dish.
5. Place turkey breast-side-down on the saucer.
6. Heat, uncovercd, for half of cooking time, 3
minutes per pound (36 minutes).
7. Turn the turkey breast-side-up and continue cooking
covered with a paper towel for the remaining half of
the cooking time. (3 minutes per pound or an
additional 36 minutes).
8. Insert a meat thermometer
into fleshy portion of turkey, not touching any bones.
It should register 160ø F. DO NOT PLACE THERMOMETER IN
MICROWAVE OVEN while cooking.
9. If temperature is not 160ø F return turkey to Microwave Oven for an
additional few minutes until correct temperature is
reached.
10. Let turkey stand covered with aluminum
foil at room temperature 20 to 30 minutes to finish
cooking. The internal temperature of the turkey should
be 170øF after standing.
11. While the turkey is standing at room temperature, prepare the gravy. The
turkey should be removed from the roasting pan.
12. Pour the pan drippings into a bowl, leaving the
residue in the pan.
13. Allow the fat to rise to the top. Skim off about 6
tablespoons of fat. Reserve pan drippings. (If there
is not enough fat, add butter or margarine to make 6
tablespoons total. Discard any excess fat.)
14. Return fat to the baking dish.
15. Blend in flour and salt and pepper, to taste.
16. Heat, uncovered, in Microwave Oven 4 minutes or
until lightly browned.
17. Measure the remaining pan drippings and add enough
chicken broth to make 3 cups.
18. Gradually stir liquid into flour mixture until
smooth, scraping the sides of the pan to loosen any
particles that stick to the pan.
19. Heat, uncovered, in Microwave Oven 14 minutes or
until thickened and smooth. Stir occasionally during
last half of cooking.
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Smoked Barbequed Turkey
Ingredients1 ea Turkey, 8-10 lbs
1/2 c Salt
1/2 c Sugar
1 qt Apple juice
1 tb Rosemary
1 tb Basil
1 ea Honey, for basting
Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and air dry. Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being careful not to dry bird out.
Remove turkey from the smoker and cook in your favorite way. If you desire more smoke flavor, simply increase smoking time and the amount of fuel used. Reduce your cooking time by 10% for each hour in the smoker (up to 40%).
If you are using a smoker/barbeque/roaster type of barbeque, switch modes to roast mode and baste the turkey with honey during the roasting time.
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