MAGIC OVERNIGHT TURKEY (with stuffing) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Ingredients:
18-pound turkey
garlic salt, pepper to taste
three-dozen peeled, fresh cloves of garlic
1 cup white wine
40-oz bread crumbs
1 1/2 pounds, fresh spinach, chopped
1 cup mushrooms, minced
1 cup onions, minced
3/4 cup green pepper, minced
1/4 cup, fresh rosemary
|
|
Directions: |
Directions:Season turkey with garlic salt, pepper.
Add boiling water to bread crumbs, till soft and ready for mixing. Saute spinach. Add onions, green pepper, mushrooms, rosemary and spinach to stuffing. Mix thoroughly.
Use half the stuffing mixture to stuff the turkey like it wants some! Put the second half of the stuffing mixture into a casserole
Place turkey in broiling pan, add thin film of water to cover bottom, add wine, fresh garlic buds all around the turkey and cover pan in foil. Seal tightly.
Cook turkey for one hour in 350 degree oven.
Lower temperature to 225 degrees, and go to sleep.
In the morning, CAREFULLY remove turkey from the oven, without spilling the incredible, edible gravy.
Remove half the gravy, and reserve in sauce pan
Remove half of the now soft, sweet delicious garlic and mix into the casserole of extra stuffing.
Re-cover turkey in foil, return to oven and cook at 350 degrees till thickest part of turkey reaches safe temperature.(165 degrees).
When temperature is reached, (check in one hour), remove turkey from oven and bake casserole of stuffing at 350 degrees for 45 minutes. Note: The meat will be falling off the bone so in order to check the temperature, check the doneness of the thickest portion of the meat.
Eat, enjoy, relax. Thank me later.
*As the bird slow cooks, it really does fall to pieces. One of the things I think the warnings about slow-cooking poultry miss is that the internal temperature is reached much more easily for everything, including the stuffing, when the bird is splitting apart and the insides are almost outside! Also, a 1988 University of Minnesota food science study showed the efficiency of this cooking method for killing bacteria. In that study, four turkeys were actually injected with salmonella and other bacteria—directly into the stuffing. At the end of the cooking process, the bacteria was dead. (The Minnesota study found the bacteria were all dead by the time the food's internal temperature reached 165 degrees.) |
|
Number Of
Servings: |
Number Of
Servings:211 |
Preparation
Time: |
Preparation
Time:Hours and hours |
Personal
Notes: |
Personal
Notes: The very idea of this recipe sparks all kinds of resistance among our clan. I know. I felt it, too. This is a recipe from Lisa's family, at least in terms of how to cook the turkey, but I made it a Volk dish by adding garlic and take the Volks to brand new places, yet again, by getting all kinds of adventurous with the stuffing. We tend to prep the turkey and get it in the oven, at the higher heat, around 11 p.m. We go to bed at midnight and lower the temperature. I set an alarm for 8 a.m. to make sure I'm awake and ready to deal with the loads of gravy. After that, you can easily leave the turkey slow cooking for a couple of more hours until you raise the temperature again at the end. Eat it. This year, we'll be eating later so I'll adjust my start times accordingly, which means being up later at night, but it's worth it. —Love, Steve
|
|
This recipe for MAGIC OVERNIGHT TURKEY (with stuffing) is from