- November 16, 2000 at 8:32 pm #121940
- November 16, 2000 at 9:46 pm #70546
- November 16, 2000 at 10:03 pm #82704
- November 16, 2000 at 10:10 pm #82705
- November 17, 2000 at 12:47 am #82706
Roast Turkey with Rice Dressing
14 to 15 lb. turkey
2 tsp. salt
2 tsp pepper
1 c. celery, sliced
1/2 c. onion, chopped
1/2 c. butter
2 c. herb seasoned croutons
3 ~6 c. Frozen cooked rice (you can use 糯米)
green pepper, parsley, frozen
1 8 oz can water chestnuts, drained
1 1/2 tsp. poultry seasoning
1/4 c. butter, melted
red and green grapes
fresh parsley sprigs
Remove giblets and neck from turkey; reserve for giblet gravy, if desired. rinse turkey thoroughly with cold water; pat dry.
Combine salt and pepper; sprinkle over surface and in cavity of turkey. Saute celery and onion in 1/2 c. butter until tender.
Combine sauteed vegetables, croutons, rice, water chestnuts, and poultry seasoning in a large mixing bowl; mix well.
Stuff dressing into cavity of turkey, and close cavity with skewers. Tie ends of legs to tail with string or tuck them under flap of skin around tail. Lift wing tips up and over back so they are tucked under bird securely.
Brush entire bird with 1/4 c. melted butter; place breast side up on a rack in roasting pan. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325 degrees until meat thermometer registers 185 degrees, (About 4 1/2 to 5 1/2 hours), baste turkey frequently with pan drippings.
If turkey gets too brown, cover lightly with aluminum foil. When turkey is 2/3 done, cut the cord or band of skin holding the drumstick ends to the tail; this will ensure that the inside of the thighs is cooked.
Turkey is done when drumsticks are easy to move. Transfer turkey to serving platter. Let stand 15 to 20 minutes before carving. Garnish with fruit, nuts and parsley.
- November 17, 2000 at 12:49 am #82707
Homestyle Turkey .
A simple, down to basics recipe when it comes to the good old tom turkey.
8-3/4 pounds whole turkey
4 cups warm water (110 degrees F/45 degrees C)
3 tablespoons chicken bouillon
1/4 cup and 2 tablespoons butter
2 tablespoons seasoning salt
2 tablespoons dried parsley
2 tablespoons dried minced onion
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets or you can add these to pan if these are anyone\’s favorites.
2. Place turkey in a dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. Combine the water with the bouillon sprinkle in the parsley flakes and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil and bake at 350 degrees F (175 degrees C) for 4 to 5 hours. For the last 45 minutes or so remove the foil so the turkey will brown nicely.
- November 17, 2000 at 5:35 pm #82718
我個火雞成23磅重, 要焗幾耐 ?
- November 17, 2000 at 10:25 pm #82719
Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Weight of Bird Roasting Time (Unstuffed) Roasting Time (Stuffed)
10 to 18 pounds 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours
15 to 22 pounds 3-1/2 to 4 hours 4-1/2 to 5 hours
22 to 24 pounds 4 to 4-1/2 hours 5 to 5-1/2 hours
24 to 29 pounds 4-1/2 to 5 hours 5-1/2 to 6-1/4 hours
- November 18, 2000 at 5:22 pm #82739
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