Holiday Turkey Food
MOM'S HOLIDAY TURKEY
Provided by Ingrid Hoffmann
Categories main-dish
Time 11h20m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- To make the marinade for the turkey: Place the onion, garlic, mustard, and Worcestershire sauce in a food processor and puree until completely blended. Put the turkey in a roasting pan fitted with a rack. Rub the outside of the turkey all over with the mustard mixture. Cover the turkey with plastic wrap to keep in the moisture. Refrigerate the turkey overnight or up to 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the turkey from the refrigerator and discard the plastic wrap and place in a roasting pan. Tuck the turkey wings beneath the breast and tie the base of the legs together with butcher's twine. Using a pastry brush or bulb baster, baste the turkey with some of the malt. Transfer the turkey to the oven and roast, uncovered, for 3 hours, basting every 30 minutes with the malt. If the turkey breast starts to look like it's getting too dark, cover it with aluminum foil.
- Cook until the juices run clear and the turkey's internal temperature is 160 degrees F in the breast and the leg registers 175 degrees F on an instant-read thermometer.
- Remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 30 minutes before carving and serving with the stuffing and cranberry passion fruit sauce on the side.
HOLIDAY TURKEY GRAVY
I make this recipe a day ahead so I can get the food on the table faster on the big day. The aroma while this cooks permeates the whole house and gets everyone ready for the feast. I save the turkey meat and use it in recipes that call for cooked turkey or chicken. -Isabelle Rooney, Summerville, South Carolina
Provided by Taste of Home
Time 5h30m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to pan, stirring to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low 4 hours., Remove wings; discard or save for another use. Strain and discard vegetables from turkey stock; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and remaining broth until smooth. Slowly whisk in stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until gravy reaches desired consistency.
Nutrition Facts :
SMOKED HOLIDAY TURKEY
My father first did this years ago and perfected it over time. He made the mistake of giving them for gifts one year and was swamped with so many requests that he had to stop doing it. This has been the standard turkey at our family's holiday dinners for 25 years.
Provided by Cocinero
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix minced onion, garlic, rosemary, pepper, 1 tsp paprika, salt and enough olive oil to create a thick paste consistency.
- Clean turkey and prepare for smoker breast up. With a paring knife or other small knife, make incisions straight down into the meat and to the bone, about 1 to 1.5 inches long. You can gouge the holes out deeper below the surface by wiggling the knife to make a larger cavity if you wish. Do this all over the turkey, in any place that you can make a hole and pack some of the mix into the cut, about 1.5 to 2 inches apart.
- Use a spoon and fingers to pack all of the holes with your mix, stuffing them to the top of the hole.
- Quarter onions and pack them with the rosemary sprigs inside the turkey cavity.
- With your hands, coat the turkey on the outside completely with olive oil, and then dust down fairly heavily with paprika. Tie the legs together with string.
- Place on smoker and smoke as you usually would, about 4 to 5 hours in my particular smoker.
Nutrition Facts : Calories 106.4, Fat 9.2, SaturatedFat 1.3, Sodium 293.2, Carbohydrate 6.4, Fiber 1.1, Sugar 2.1, Protein 0.7
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