Subj : Melissa Clark Top 50 - 37
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 15:02:00

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
 
MMMMM

.... Preserve wildlife...pickle a squirrel.
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