Try this Roast Turkey with Sherry Butter recipe, or contribute your own.Suggest a better description
The turkeys that the Pilgrims ate must have been terribly stringy and tough old birds. In our time we have developed a lovely bird and there is simply no excuse for dry turkey meat. You can use either a frozen or a fresh turkey in this recipe, and the injection of butter and sherry will promise you a moist and lovely feast. Clean the bird and remove the giblets. Save the giblets and neck for soup stock. Remove the wing tips, or first section of the wing, and add to the soup stock. Salt and pepper the bird inside and out, and stuff, if you wish. After stuffing, secure the opening with string or thread, or simply close the opening by folding the skin over it and securing the legs. Instructions are generally included with the bird. Tie the wings to the body, and the legs together. Melt the butter and allow to cool for a few minutes (or use oil). Stir in the dry sherry. Using an injecting needle or plastic flavor injector (available in most gourmet shops), inject the butter and sherry mixture into each of the legs, the thighs, and finally the breast. Just put a bit in 2 or 3 places in each of the mentioned parts. Rub the bird with a bit more butter or oil and roast in your usual manner. I bake the bird at 325?, uncovered, about 15 minutes a pound. If you are stuffing the bird, add 1 hour for the dressing. A 9- to l2-pound stuffed bird will take between 3-1/2 and 4 hours. A meat thermometer placed in the thigh should register 180?. Baste the bird with its own juices 2 or 3 times during the roasting. From
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 25.8mg||1 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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