|Roast Turkey With Orange-Rice Stuffing
1) One whole turkey (12 lb.)
2) Black Pepper, freshly grounded.
3) Salt - 2 tsp granulated and 2 tsp non-granulated.
4) Butter/Margarine - 1 cup.
5) Onion - 1 cup, chopped.
6) Water - 4 cups.
7) Orange Juice - 1 cup.
8) Orange Rind - 3 tbs. grated.
9) Celery - 4 cups, chopped.
10) Poultry Seasoning - 1 tsp.
11) Pre-cooked rice - 5 1/3 cup.
12) Fresh parsley - 1/2 cup, chopped.
1) Using paper towels, rub the whole turkey cavity dry but keeping its outer side moist.
2) Sprinkle salt and freshly grounded black pepper over the cavity to make it more spicy.
3) Melt butter/margarine over medium heat in a large saucepan.
4) Add the chopped onion and saute until it softens but not yet browned.
5) Add in water, orange juice, orange rind, celery, 2 tsp. salt and poultry seasoning. Raise the temperature.
6) As the mixture begins to boil, add in the rice.
7) Cook rice under cover for about 5 minutes and then remove from heat.
8) Add in the chopped parsley and combine it with the mixture by stirring it in with a fork.
9) Stuff the neck and body cavity of the whole turkey with the rice.
10) Use skewers to hold the neck skin to the body of the turkey. This will seal the front of the bird.
11) Lift the turkey legs a little and bind them with kitchen twine, ensuring that the loose skin at the back of the turkey covers the cavity with the rice.
12) If needed, skewer the back side to hold the rice firm.
13) Lay the whole turkey in a shallow roasting pan, with its breast side up.
14) Loosely cover the turkey with aluminum foil and bake at 325°F degrees for about 4 1/2 hours, or until a meat thermometer inserted in the middle of the thickest part of the turkey reads 180°F degrees. Check the turkey after every half hour and baste as required.
15) Remove the foil tent during the last half-hour of oven roasting to produce a golden skin.
16) Turn off the heat and allow the turkey to stand for 15 to 20 minutes.
17) Carve the turkey and serve warm.
Tip: Use a mixture of melted butter and orange juice as the baste for an evenly crisp and golden turkey.
|East Coast Turkey Chowder
1) Onion - 1/2 cup, chopped.
2) Celery - 1 cup, sliced into 1/4" pieces.
3) Margarine - 1 tbsp.
4) Turkey broth - 2 cups.
5) Potatoes - 2 1/2 cups, peeled and diced into 3/4" cubes.
6) Salt - 1/2 tsp.
7) White pepper - 1/4 tsp.
8) Cayenne pepper - 1/2 tsp.
9) Cooked Turkey - 2 cups, diced into 1" cubes.
10) Cornstarch - 1/4 cup.
11) Skimmed milk - 2 cups.
A 3-quart saucepan, a medium-sized bowl, skewers, a large roasting pan and a large platter.
1) Melt margarine in the saucepan over medium-high heat.
2) Add in onion and celery. Saute until the vegetables are tender-crisp.
3) Add in broth, potatoes, salt, pepper and cayenne pepper. Turn up the heat until it begins to boil. Immediately lower the heat.
4) Simmer under cover for 10 to 15 minutes or until potatoes are tender.
5) Add in turkey and stir.
6) Mix cornstarch and milk in medium-sized bowl.
7) Add this into the soup. Stir to combine and cook until thickened.
8) Raise the oven temperature to 400°F degrees.
9) Rub the inside as well as outside of the goose with lemon juice.
10) Sprinkle a liberal dose of salt and pepper into the inside of the goose.
11) Fill the neck cavity with some of the prepared stuffing.
12) Use a skewer to attach the neck skin to the body of the goose.
13) Fill the body of the goose with the rest of the stuffing. Close the end with skewers and laces.
14) Fasten the legs and the wings to the body of the goose with butcher's twine.
15) Prick all over the skin of the goose, to let the fat escape while roasting.
16) Lay the bird on the rack of the roasting pan, breast side down.
17) Pour two cups of boiling water into a bowl. Add in the bouillon cubes and stir until they are dissolved.
18) Pour the mixture over the goose.
19) Roast the goose uncovered for an hour.
20) Pour off half the drippings and turn over the goose.
21) Pour two cups of boiling water over the bird. Roast it for another hour.
22) Pour off the rest of the drippings and prick all over the goose skin once again.
23) Continue roasting for another 1 1/2 hours, or until tender.
24) Lay the goose on a large platter. Remove the twine and skewers. Carve.
25) Serve warm.
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