"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Roasted Pepper Turkey with Orange Liqueur, by Karen Moilanen, is from The Kloss Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 cloves garlic 2 small onions, sliced 2 carrots, cut in rounds 1 bay leaf 2 orange slices
Preheat oven to 350 degrees. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity.
Mix all the ingredients for the rub together wit the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tbsp. Spoon the 1 tbsp. into the cavity of the turkey. Stuff the cavity with all the seasoning ingredients.
Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover the turkey and baste with the cooking juices. Continue to baste the turkey wit the juices every 20 minutes for the next 1 1/2 hours,until it is done. Total roasting time should be 3 1/2 hours.
Let the turkey cool for at least 15 minutes before carving.
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