member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Turkey: Blast Furnace Roasted Turkey


    Source of Recipe


    Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 204

    List of Ingredients




    12 pounds turkey
    1 tablespoon salt
    3 tablespoons chopped fresh parsley
    2 tablespoons minced fresh chives
    2 tablespoons minced fresh thyme
    2 tablespoons minced fresh sage
    2 tablespoons minced shallots
    1 teaspoon freshly ground pepper
    8 cups rock salt -- see note below

    Recipe



    Remove and discard giblets and neck from turkey. Rinse turkey under cold water, and pat dry. Trim excess fat from turkey. Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin. Combine 1 tablespoon salt and the next 6 ingredients (1 tablespoon of salt through pepper) in a bowl; stir well.

    Rub herb mixture on breast and drumsticks beneath the skin. Tie ends of legs together with cord. Lift wing tips up and over back, and tuck under turkey. Spread rock salt in bottom of a shallow roasting pan. Place turkey, breast side up, on rock salt. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 500 degrees for 1-1/2 hours or until thermometer reaches 165 degrees. Cover turkey loosely with aluminum foil; let stand 15 minutes. Discard skin before serving.

    —————
    Notes: Although this turkey is cooked at an unusually high temperature (hence, the term "blast furnace"), you'll be amazed how tender and juicy it is. The skin blackens somewhat, but it is discarded. The rock-salt layer in the roasting pan cuts down on any grease that may splash in the oven. Surprisingly, the salt doesn't add any sodium to the recipe.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â