Recipe for...Winter Fruit Glazed Turkey


Recipe for... turkey recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Winter Fruit Glazed Turkey This recipe is rated : 0 Recipe Ingredients Yield: 15 servings 1 (12 pound) whole turkey, fresh or frozen (thawed) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large orange, cut in eight wedges, seeds removed 1/4 cup red currant jelly 2 tablespoons orange marmalade 1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder Cooking Procedures Turkey Prep: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Winter Fruit Glaze: In 1-cup microwave-safe glass measure combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted. Brush glaze over turkey during last 20 minutes of roasting time. Roasting: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2 inches deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: alls I gave you the recipes for. An Italian soup, called Risi-pisi, consists of green peas pulped through a sieve and mixed with boiled rice. Corn Soup. Take a couple of ears of corn ; grate off the top skin of the grains all around them and by means of a tin spoon scoop out the milk and what is left of the grains. Stir the pulp thus obtained into boiling broth, and allow it to cook about an hour. Add a small lump of butter rolled in flour, and half a cup of cream or milk. Some tomato,
© 2009