October 28, 2016
Comfort Food, Dinner, Main Dish,
Poultry, Turkey, 5 Ingredients Or Less, Cooking For A Crowd, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs more
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"The Frugal Gourmet's delicious recipe. Don't use cooking sherry- use good drinking sherry.
This makes a beautiful and tender bird- and no brining in needed.
The Frug said the cook until the thigh reaches 180- new recommendations call for a final cooking thigh temperature of 165F, for the most tender bird. If just making a turkey breast, the temperature should be 160F.
This recipe is for a small turkey-I would increase the amounts of everything for a larger bird."
Clean the bird and remove the giblets.
Salt and pepper the bird both inside and out then stuff , if you wish.
Secure and tie up the bird with baking string - tie the wings to the body and the legs together - place on a V-rack in a roaster.
Mix the sherry and the melted butter together - using a flavor injector syringe, inject this mixture into each of the legs, the thighs and the breasts- just put a bit in 2 or 3 places in each of the mentioned parts.
Rub the bird skin with a bit more melted butter( or oil).
Bake the bird at 325F uncovered, basting 2 or 3 times with its own juice, for approximately 15 minutes per pound ( unstuffed) - if you are stuffing the bird, add 1 extra hour - A meat thermometer in the thigh should read 165F ( stuffing also should be 165F)
Let the bird rest at least 30 minutes before carving.
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