Sunset Magazines Dry Cured Rosemary Turkey Food
DRY-CURED ROSEMARY TURKEY
From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey.
Provided by Chef Tweaker
Categories Whole Turkey
Time P3DT5h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- THREE DAYS BEFORE serving, finely grind salt, marjoram, thyme, juniper berries, peppercorns and anise seeds.
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck and save them for gravy if desired. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half of the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
- ON TURKEY DAY Preheat oven to 325 F (convection not recommended). Put rosemary sprigs and garlic inside body cavity. Gently separate skin from breast. Spread about half of the butter over breast under the skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in roasting pan. Place turkey, breast down, on the rack. Roast turkey for about 3 hours.
- Meanwhile you can boil the wing tips and giblits if you are making gravy.
- After 2 hours, turn turkey breast side up. Roast until a meat thermometer insterted into the thickest part of breast or thigh registers 185F (original recipe stated 160F but I got major flack for having an underdone turkey!).
- Tip turkey to drain juices from cavity into pan and transer to a platter. Let rest in a warm place, uncovered, for 15-30 minutes. Finish gravy, then carve turkey.
SUNSET MAGAZINES DRY CURED ROSEMARY TURKEY RECIPE
Steps:
- 1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds. 2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days. 3. Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours. 4. Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer. 5. Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey. Note: In nutritional analysis, sodium is N/A. Note: Use a turkey that hasn't been infused with broth or butter.Total time does not include curing.MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone
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- Two days ahead, discard lumps of fat and the metal or plastic leg truss, if any, from turkey. Rinse turkey and pat dry. Reserve neck and giblets (but not liver), chilled, for Roasted Turkey Gravy. Set turkey on a rimmed baking sheet. Slide hands under breast skin as far as you can go to loosen it. Turn turkey breast down and slide hands under thigh skin to loosen. Rub 1/4 cup salt under breast and thigh skin and inside cavities. Turn turkey breast up. Cover loosely with plastic wrap and chill 1 day.
- The next day, turn turkey over and drain any liquid from pan. Cover again, this time with 2 clean kitchen towels, and chill 1 day.
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- Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
- Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours.
- Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer.
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- Two days ahead, discard lumps of fat and the metal or plastic leg truss, if any, from turkey. Rinse turkey and pat dry. Reserve neck and giblets (but not liver), chilled, for Roasted Turkey Gravy. Set turkey on a rimmed baking sheet. Slide hands under breast skin as far as you can go to loosen it. Turn turkey breast down and slide hands under thigh skin to loosen. Rub 1/4 cup salt under breast and thigh skin and inside cavities. Turn turkey breast up. Cover loosely with plastic wrap and chill 1 day.
- The next day, turn turkey over and drain any liquid from pan. Cover again, this time with 2 clean kitchen towels, and chill 1 day.
- Preheat oven to 400° with a rack set in lower third. Combine softened butter with chopped thyme and sage; season with 1/2 tsp. each salt and pepper.
SUNSET MAGAZINE SUBSCRIPTION CANADA - MAGSCONNECT
Whether you live in the West or simply crave the lifestyle, Sunset magazine is the premier guide to all things western. Each issue brings you the latest and best in food and entertaining, home decorating and improvement, gardening and travel. Published in five different editions—Northwest, Northern California, Southern California, Southwest, and …
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5/5 (50)Availability Out of stockBrand Sunset
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