Wednesday, November 23, 2011

Thanksgiving Turkey Recipes


Roast Turkey
BBQ Turkey
Ingredients
• 1 (18 pound) whole turkey
• 1/2 cup unsalted butter, softened
• salt and freshly ground black pepper to taste
• 1 1/2 quarts turkey stock
• 8 cups prepared stuffing





Directions
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Ingredients
• 2 cups butter, divided
• 1 (15 pound) whole turkey, neck and giblets removed
• 1/4 cup chicken soup base
• 3 sweet onions, peeled and cut into wedges
• 5 apples, cored and cut into wedges
• 2 tablespoons minced garlic, or to taste
• 1 (750 milliliter) bottle dry white wine


Directions
1. Preheat a gas grill for low heat.
2. Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
3. Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
4. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

Happy Thanksgiving from Berkeley Lab Recruiters!
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