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Post date: Nov 22, 2010 10:10:44 PM
Turkey in an oven bag
Recipe from Rob's mother Alma.
1) Preparation of the bird
remove feathers
clean out cavity - especially kidneys
remove slabs of fat in the bottom of cavity and in the neck skin
wash whole thing
2) Seasoning Marinade
1 C. olive oil
1 T. Beau Monde
1 T. Salt
2 T. Paprika
2 T. Garlic Powder
1/2 t. Black Pepper
3) Laying the bird on its back, separate skin off the breast meat as much as possible. Try to get skin off drumsticks too. Place tablespoons of marinade in between skin and meat, wipe marinade in cavity and neck area.
4) Stuffing Recipe
Giblets- remove fat from gizzard and grizzle, mince up giblets
1 large onion [diced]
2 stalks celery [diced]
1 can water chestnuts [rinsed and coarsely chopped]
Saute onions in a large frying pan.
Add celery and just warm. Remove.
Use margarine [EVOO] - saute giblets until thoroughly cooked.
Put in a large bow and add stuffing mix
1 Cup hot water [stock] per small package of P. F. Stuffing mix
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Place Stuffing Loosely into the cavity and skewer close the bottom [4 skewers + string]
Loosely pack into the neck cavity and skewer close [2 skewers]
Rub Marinade on the Outside
Truss the bird - Tie two drumsticks together with long string across back and under the wings. Cross breast and catch wings. Cross and come back up and catch wings again. Tie on breast.
Insert in an oven bag or brown paper sack. Tie Closed.
Roast Turkey with Breast Down
325° 18-20 min./lb. for 10-16 lb. birds
One hour before finish, remove bird, tear off sack and then return to oven.
You can brush with marinade again
After cooked, Let stand for one hour.
Slice and Remove stuffing
Store Stuffing Separately from bird.
Extra notes:
1) Turkey Done 1.5 hours or 2 hours before you dine.
2) Extra Stuffing - greased casserole dishes
325° oven- 45 min.
3) Stock - take neck, rinse off
2 qt saucepan and cold water
boil
skim off junk
Simmer with a court boulion (carrots, onion) [celery, bay leaf, thyme, peppercorns,
Drippings -- deglacé with water [turkey stock]
Make roux in saucepan with flour and oil from turkey [1/2 C. flour + 1/2 C. fat]
add stock and drippings
Shopping List: (Updated 11/26/17)
-champagne
-bubbly water
-butter
-cream
-onions
-carrots
-celery
-thyme
-chives
-potatoes
-cranberries
-orange(s)
-ginger
-cilantro
-serrano peppers
-snow peas
-shiitake
-Pepperidge Farm stuffing mix
-flour
-sugar
-water chestnuts
-Beau Monde
-paprika
-garlic powder
-oven bag
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