Subj : Melissa Clark Top 50 - 37
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From : Dave Drum
Date : Thu Sep 26 2024 02:57 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Simple Roast Turkey
Categories: Pooltry, Citrus, Herbs, Vegetables, Wine
     Yield: 11 servings

    12 lb Turkey
          Salt
     1 tb Black pepper
     1    Lemon; zested, quartered
     1 bn Fresh thyme or rosemary
     1 bn Fresh sage
    12 cl Garlic; smashed, peeled
    12 oz Bottle hard apple cider
          Dry white wine
     2    Onions; peeled, quartered
     3    Bay leaves
          Olive oil or melted butter;
          - as needed

 Remove any giblets from the cavity and reserve for stock
 or gravy. Pat turkey and turkey neck dry with paper
 towel; rub turkey all over with 2 teaspoon salt per
 pound of turkey, the pepper and the lemon zest,
 including the neck. Transfer to a 2-gallon (or larger)
 resealable plastic bag. Tuck herbs and 6 garlic cloves
 inside bag. Seal and refrigerate on a small rimmed
 baking sheet (or wrapped in another bag) for at least 1
 day and up to 3 days, turning the bird over every day
 (or after 12 hours if brining for only 1 day).

 Remove turkey from bag and pat dry with paper towels.
 Place turkey, uncovered, back on the baking sheet.
 Return to the refrigerator for at least 4 hours and up
 to 12 hours to dry out the skin (this helps crisp it).

 When you are ready to cook the turkey, remove it from
 the refrigerator and allow it to come to room
 temperature for one hour.

 Set oven @ 450oF/232oC.

 In the bottom of a large roasting pan, add the cider and
 enough wine to fill the pan to a 1/4" depth. Add half
 the onions, the remaining 6 garlic cloves and the bay
 leaves. Stuff the remaining onion quarters and the lemon
 quarters into the turkey cavity. Brush the turkey skin
 generously with oil or melted butter.

 Place turkey, breast side up, on a roasting rack set
 inside the roasting pan. Transfer pan to the oven and
 roast 30 minutes. Cover breast with aluminum foil.
 Reduce oven temperature to 350oF/175oC and continue
 roasting, about 1 1/2 to 2 hours more. Transfer turkey
 to a cutting board to rest for 30 minutes before
 carving.

 By: Melissa Clark

 Yield: 10 to 12 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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