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Name: Roast Turkey with Sherry Butter
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 1/2 c Dry cocktail sherry; 1 Stick butter -or-; Salt and pepper to taste; 1/2 c Olive or salad oil; 1 9-12 lb turkey

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INGREDIENTS

1/2 c Dry cocktail sherry
1 Stick butter -or-
Salt and pepper to taste
1/2 c Olive or salad oil
1 9-12 lb turkey

Servings

INSTRUCTIONS

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 . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Roast Turkey with Sherry Butter

1/2 c Dry cocktail sherry
1 Stick butter -or-
 Salt and pepper to taste
1/2 c Olive or salad oil
1 9-12 lb turkey

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 <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.