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Roast Texas Turkey
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2
2
1
2
1
1
2
(16 to 18 lb.) turkey
tsp. salt
tsp. pepper
/2 C. vegetable oil
apples
orange
lemon
fresh jalapeño peppers
Preheat oven to 325°F. Rinse and dry turkey. Remove neck and giblet bag from
the small cavity in front and the large body cavity. Season inside turkey cavity with
salt and pepper. Use salt sparingly if using a pre−basted turkey. Rub exterior of
turkey generously with vegetable oil and place in a large roasting pan with shallow
sides.
Cut apples and orange into quarters. Cut lemons in half. Pierce jalapeño peppers
with a fork. Insert apple, orange, lemon and jalapeño peppers into cavity. Roast
turkey 15 to 20 minutes per pound. Temperature should read 180°F when an
instant−read meat thermometer is inserted in the thickest part of the thigh. The leg
should also move easily at the joint. The turkey should be ready for 1 hour before
dinner is served. Loosely tent with foil to keep warm, and carve just before serving.
Giblet Gravy
Make this gravy ahead of time and warm it just before serving.
2
1
lb. chicken or turkey necks
lb. chicken or turkey gizzards
and hearts
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9
1
1
1
3
2
/4 lb. chicken or turkey livers
C. water, divided
C. flour
/2 C. butter
/2 C. vegetable oil
tsp. salt
tsp. pepper
Rinse necks, gizzards and hearts. Place in a large saucepan or stockpot. Cover
with 8 cups water. Bring to a boil; reduce heat to simmer. Using a large spoon,
skim off foam as it accumulates during cooking. Cook until necks are soft and
gizzards and hearts are tender, 2 to 3 hours. Remove from heat and let cool.
Roast Texas Turkey
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