"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Holiday Turkey Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Holiday Turkey, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hall
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
20 lb. fresh turkey **
3 sticks butter
2 bottles white wine
1-2 cans chicken broth
onion
celery
orange
salt
pkg. cheesecloth, paper towels, baster, roasting pan with rack, meat thermometer, grease-separating pitcher, long oven mitt

Directions:
Directions:
Preheat oven at 450

Prepare Turkey:
Remove neck, etc. from cavity. Rinse turkey & cavity, blot with paper towel, rub cavity w/salt.
Insert: lg. chunks of onion, celery stalks, orange segments--close flap over cavity.
Cover wings with foil to keep from puncturing breast while baking.

In sauce pan:
Simmer neck, giblets, etc. with 1 bottle white wine or water to cover, &/or chick broth, celery, & onion. Refrig broth in wide mouth glass jar and later remove fat from top (I throw away the rest & later use broth for dressing and to moisten sliced turkey before serving).

Basting Broth:
In second sauce pan melt 3 sticks butter, 1 bottle white wine, and 1 can chick broth (opt). Unfold cheesecloth and refold in a shape that will completely cover turkey (about 4 layers of thickness). Dip cloth into butter/wine mix. and saturate. Place turkey in roasting pan (don't need lid) and cover with dipped cheesecloth.

(insert meat therm.in fat part of breast--don't touch bone)

Bake:
450 for 30 min.
350 for 1 1/2 hrs
(baste w/butter-wine mix. every 30 min. wearing oven mitt)
Then lower to 300 until done-
Done Temp: breast 170/ thigh 180 (legs loose)

Before Carving:
Remove from pan & rest turkey for 30 min., remove cheesecloth. Then cut out entire breast- slice on cutting board.

Use juices in pan to make gravy (must separate broth from grease- can refrig broth in wide mouth jar and lift off grease when hardened)
--see my recipe for Turkey Gravy

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
4-5 hrs baking time
Personal Notes:
Personal Notes:
Cleaning tips:
Clean sink and counter with antibacterial cleanser after working with raw turkey.
Wash hands often.
Line oven with foil before roasting turkey.
Clean oven door (basting splatters) right after removing turkey -before the grease burns while baking other dishes.

**Follow same recipe for 9-12 lb turkey breast.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

141W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!