The best Turkey Receipe
12:11 PM PST - 12/8/2009
by: Terry Weyman, D.C., C.C.S.P.
The best Turkey Receipe- from Phil Kramer
Figure 1 lb per person
Buy Husinger Turkey for best results (order a head from Gelsons)
Tips to remember:
· Always make sure bottom of the roasting pan has liquid. (little water, A LOT of wine (white wine to start-see rub and wine section), add garlic and cloves for flavor)
· Raise Turkey off of bottom of pan by using a rack
· Tie legs together and fold wings back
Ok lets get this party started
1. Use Coarse salt- (Kosher salt)- rub under and over the entire bird as much as you can. Coat the bird inside AND out.
2. Make herb rub and Coat entire bird (inside and out) with this rub
a. Melt unsalted butter 6 tablespoons
b. Add the following herbs
i. 1 Tablespoon of dried sage
ii. 2 Table spoons of dried Majoram
iii. 2 Tablespoons of dried Thyme
iv. coarse Kosher salt and garlic pepper. Dash to taste
With what is left of rub (after rubbing and coating turkey), pour bottle of white wine and a ¼ cup of water, garlic and cloves. USE This for basting Turkey for the first two hours, then add bottle of Red wine to pan. Use this to put in pan to start with, do NOT have turkey sit in liquid.
Put dressing inside the Turkey BUT add to regular dressing, ½ onion, 1 stalk of celery and 1 bay leave
VERY IMPORTANT STEP
Put the Turkey Breast down for the FIRST 30-40 min (depending on size) at preheated 450 degrees. Do not baste yet, allow rub to cook into bird, then turn over and continue to roast at 350 degrees for the remainder of time (use a thermometer for time). CONTINUE BASTING with wine and herbs EVERY 20-30 min until done!
Time judging, 12-16 lbs 3.5-4.5 hours, add 30-45 min for stuffed turkey