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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
orange wedges
lime wedges
apple wedges
whole walnuts
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.
C=cupMy frineds come to my party for this:
Ground ginger(4 table spoon)
Sweet wine 2 spoone(best: Japnaese Sake; next: Contrau)
light soyer sauce (6 table spoon)
Honey
squeez the ginger to rub all over the chicken (inside inclused). After extracting all the juice the ginger can be left inside the chicken. Then rub on sweet wine, soyer sauce. Lets itnseason for at a few hours. then roast with 400 until it turn slighly brown and seems done. Then brush on honey and roast wth 300. When it looks dryer brush honey on one more time. When you take the chicken out. Let it stand on the cutting board for 5 minutes. Only add salt when need while you are eating. Salt add before done will dry up the meat. you can use the same method for turky. But you have to put the turkey in a pan will with 1/2 water amd half a lemon all the time.Have a delicious chicken and merry christmas
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