Portuguese Roast Turkey Recipe
...brought to you by Recipes EU |
| |
Portuguese Roast Turkey
1 (10-lb) fresh turkey
2 lb Coarse (kosher) salt
1/4 lb Unsalted butter
3 tbsp Olive oil
2 large Garlic cloves
- peeled and minced
1 lb French or Italian bread
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
3 1/2 cup Chicken stock
2 large Egg yolks
REMOVE THE GIBLETS from the turkey for another use. Fill the neck and
body cavities of the turkey with coarse salt, then rub the skin well
all over with salt. Place the turkey and remaining coarse salt in a
large deep kettle, adding enough cold water to just cover the bird.
Set in a cool spot for 3 to 4 hours.
TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy
saute pan, or better yet, a kettle, and place it over moderate heat.
When the butter is melted, add the garlic and cook for 3-5 minutes
until limp. Meanwhile, tear the bread into small chunks. Add the
bread and the fine salt and pepper and toss well. Pour in the chicken
stock and beat hard with a wooden spoon until the mixture is
pastelike. Turn the heat to its lowest point, cover the kettle and
steam 15-to-20 minutes until the bread absorbs all the liquid. Add
the egg yolks to the stuffing mixture and beat hard until smooth.
Remove from the heat and reserve. Preheat oven to 400F. Drain the
turkey and rinse several times in cool water so that all traces of
salt are gone. Place the bird on the counter with the neck cavity
facing you. With your hands, begin working the skin free from the
breast. Proceed gently, taking care not to tear the skin. It's slow
going at first, but once you begin to free the skin, the job goes
quickly. Loosen it all the way down the bird to within about 1 inch
of the tail end, down both sides. With your hands, push the stuffing
bit by bit far down under the skin and continue, packing it in
lightly, until the breast is covered with about a 1-inch layer. Next
fill the neck cavity, skewer the neck skin flat against the back to
enclose, and truss the bird. Place the turkey breast-side up in a
large shallow roasting pan without a rack and roast uncovered for
about 2 1/2 hours. Do not baste. When the bird is richly browned and
a leg moves easily in the hip joint, remove from the oven. Let stand,
uncovered, 20 minutes. Drain drippings into a sauce boat and keep
warm. Remove trussing string and skewers and serve at once on a
warmed platter. |
| |
| |
| |
|
|
This
Portuguese Roast Turkey Recipe brought to you from the Recipes.eu.com recipe collection
|
Print
this Page
Dieting made easy
If your aim is to shed a few kilos and also better your overall condition, then, without doubt, you should start a specially calculated balanced daily routine. In a perfect world, this needs to involve five standard portions of fruit/vegetables on a daily basis and include an appropriate proportion of fat, carbohydrates and proteins.
When planning a meal plan, you have to endeavour to lower your consumption of refined carbohydrate, salt and fats.
When people first start dieting, they most certainly focus on chain store and branded products claiming to be 'low in fat'. To do this is usually a mistake, given that an item might just be reduced in fat content, but also far too high in carbohydrates and calories.
Learn to recognise the difference between hunger and thirst. Our bodies need water , it is indispensable for our wellbeing and is empty of calories and fat. It also fills the drinker's belly and decreases sensations of hunger. A few physicians argue it is best to consume as much as six tumblers of plain water per day.
Instead of thinking about which foods that you really should eliminate from your diet, concentrate on the "good" foods that you should add to your dietary regime. If you inject some wholesome fruit and vegetables into your diet, you'll find that you feel more full and have a far lower probability of falling prey to those damaging mid-day sweets and chocolate bars.
If you like this Portuguese Roast Turkey Recipe, you may find the following sites useful:
Portuguese Roast Turkey - a delicious recipe from Recipes.eu.com
|
