Holiday Turkey Basting Food

THANKSGIVING TURKEY WITH HOLIDAY RUB

Steps:

• Preheat the oven to 325 degrees F.
• Mix all of the dry rub ingredients in a small bowl.
• Put the turkey on a rack in a roasting pan.
• Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
• Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
• Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
• Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
• Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

HOLIDAY TURKEY WITH HONEY ORANGE GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze.
• Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

SPICE ISLANDS HOLIDAY HERB BASTE FOR TURKEY

Steps:

• Blend butter with remaining ingredients.
• Stuff turkey or season with salt and pepper. As desired.
• Rub half the herb butter under skin of turkey.
• Cook turkey according to your favorite method, basting with herb butter every half hour until done.

HOLIDAY TURKEY

Steps:

• Preheat oven at 325ºF. Remove neck and giblets; set aside. Thoroughly rinse the turkey under cold water and drain well.
• Transfer it to a cutting board and tuck wings under. Add onions, rosemary sprigs and freshly ground black pepper to the bird's cavity.
• Using a rubber spatula, gently slide it between the skin and the meat of each breast half to separate it making sure not to pierce or break the skin. Take about 2 tbsp. of Basil Lemon Butter per breast, slide it under the skin and move it around to evenly distribute it. Rub regular butter all over the bird and transfer to a roasting pan.
• Season the turkey generously with paprika and more freshly ground black pepper. Pour chicken broth around the outside to jump start the pan juice. Cover legs with foil and loosely place a sheet of foil on top of the breast. Insert a probe in the thickest part of the thigh and transfer the pan to the preheated oven. Cook until the internal temperature reaches 170ºF, basting often, about 3 ½ hours depending on the size of the turkey.
• Remove the foil during the last hour of cooking. Baste the turkey with the pan juices. For brown crusty skin, increase temperature to broil. Remove turkey from oven, baste with broth from roasting pan, transfer to a serving plate and cover with a doubled sheet of aluminum foil; allow to rest in a warm area for 10 to 15 minutes before slicing.
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