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Roasted Pepper Turkey with Orange Liqueur Recipe

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This recipe for Roasted Pepper Turkey with Orange Liqueur, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Sunday, February 10, 2008


One 10 - 12 lb. turkey
1/2 cup white wine

Pepper Rub:

1 1/2 tsp dried basil
1 1/2 tsp. dried oregano
1 tsp. cayenne pepper
1 tbsp. paprika
1 1/2 tsp. salt
3 tbsp. Grand Marnier


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.

Number Of Servings:
Number Of Servings:
Serves 12 with leftovers




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