Try this Turkey 101 recipe, or contribute your own.
Suggest a better description* Note: Remove giblets and neck, rinse with cold water, dry and set aside for another use. Let turkey stand for 2 hours at room temperature. Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, 4 layer square. Immerse cheesecloth in the butter and wine mixture and let soak. Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees). Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Fold neck flap under and secure with toothpicks. Rub turkey all over with the softened butter. In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast-side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper. Lift cheesecloth out of liquid and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter and wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack. After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so that the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter and wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook 1 more hour, basting after 30 minutes. After fourth hour of cooking, insert an instant read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees. When fully cooked, transfer the turkey to a serving platter and let rest for 20 to 30 minutes. Make the gravy using the vegetables, while the turkey rests. Serves 12 to 14. Source: "Martha Stewart Living Magazine, Nov 1995" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 258 Calories (kcal); 27g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 72mg Cholesterol; 367mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (819g) | ||
Recipe Makes: 12 servings | ||
|
||
Calories: 54 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 60.5mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.1g | ||
Protein 0.2g | 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. |
Calories per serving: 54
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.