Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

The Bogey Family Holiday Turkey




Source of Recipe


Buddy Cookbook


List of Ingredients




2 sticks butter cut into 1/4 inch slices
8 teaspoons salt
3 teaspoons cayenne
1 cup finely chopped onions
1/2 cup finely chopped bell peppers
2 tablespoons minced garlic
3 tablespoons pickling juice from pepperoncini peppers
1 defrosted turkey, rinsed and patted dry, neck and giblets removed.



Recipe



Preheat the oven to 400 degrees F.

In a bowl season the butter with 2 tsp salt and 1 tsp cayenne, and freeze for 30 minutes

In a small bowl combine 4 tsp salt, 2 tsp cayenne. In another bowl combine onions, bell peppers, garlic, and the remaining salt and cayenne with the pepper juice.

Place the turkey, breast side-up, on the work surface with the cavity facing you. Reach into the turkey cavity holding a small, sharp, paring knife. With the knife, make 2 to 3 slits, each 2- to 3-inches in length and 1/4 inch deep, in the turkey meat inside the cavity on either side of the breastbone, being careful not to cut so deeply as to pierce the skin on the other side.

Into each slit, insert 2 to 3 pieces of frozen butter, the run about 1/4 teaspoon of the salt and cayenne mixture into each slit. Next, insert about 1 tsp of the vegetable mixture into each slit, gently working it in with your fingers.

Gently pull one drumstick forward and expose the inner thigh. Pull the skin away from the meat and make a slit folliwiung the bone lines from the top of each leg. Repeat the stuffing procedure, described above.

Turn the turkey around, breast side up, with the neck opening facing you. Lift the skin flap and make a slit down each wing from the shoulder, again following the bone lines. Repeat the stuffing procedure.

Season the outside of the turkey with the remaining salt and cayenne mixture. Place any leftover butter or vegatable mixture inside the turkey cavity. Tie the legs together with kitchen twine, and place the turkey, breast side down, in a large deep roasting pan.

Roast the turkey at 400 degrees F for 15 to 20 minutes. Lower the temperature to 350 degrees F, and bake for 3 1/2 hours, or until the juices run clear, turning the turkey breast side up halfway through the cooking process.

Remove the turkey from the oven and let cool for 15 to 20 minutes on a platter before carving. Serve warm with the pan juices.