Saturday, November 28, 2009

Thanksgiving Recipes

Why I'm posting my turkey recipe after Thanksgiving and not before is a legitimate question...but better late than never.

Asian flavored Thanksgiving Turkey

Ingredients:
Turkey - size will vary
Cilantro - one package
Lemongrass - 3-4 stalks
Ginger - 1 good sized knob
Garlic - 4 cloves
Jalapeno - entire pepper
Red Curry Paste - 3 tablespoons
Olive Oil - 2-3 tablespoons
Salt Pepper - to season

Instructions:
1. Preheat your oven to 325 F. Prepare your turkey for the oven. Cut off the neck, take out the innards, clean the outside of any protruding feathers that are still slightly sticking out. Cut under the skin on the top of the bird, so that you can lift up the skin to place the herb mixture underneath.
2. Finely chop the cilantro, lemongrass, ginger, garlic, and jalapeno and place in bowl. Add curry paste and mix in well. Add olive oil and salt and pepper to season. Lift up the turkey skin and spread the mixture as evenly as possible around the top of the turkey and next to the legs. Season the top of the bird with salt and pepper and drizzle a few tablespoons of olive oil. Spread evenly on the outside of the turkey. Tie the legs together so they don't fall to the sides and tear the skin. Stuff the cavity with half an orange and half an onion. These give off juices, instead of soaking them up.
3. Place the turkey in an oven tray uncovered and place in the oven for 30 minutes so the outside can start to brown. After 30 minutes add a cup or two of water or white wine to the tray. Cover the turkey with aluminum foil and place a thermometer in the turkey breast, being careful not to touch the bone.
4. Cook the turkey until the turkey reaches 165 F. This is enough to kill the salmonella and other bacteria, yet not overcook the turkey.
5. Take out the turkey when ready and let rest for approximately 30 minutes so the juices don't run out upon carving. Enjoy!

Tips: Do not stuff the turkey with bread or any food that will soak up the turkey juices and dry it out. Additionally, if you do insist on stuffing your turkey make sure the temperature of the stuffing also reaches 165 F. Often the stuffing is at a lower temperature than the breast meat, and if not cooked enough can increase the chance of salmonella poisoning.



The Turkey right before carving

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