Roast Turkey With Sherry Butter Recipe
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Roast Turkey With Sherry Butter
1 Turkey - (10 to 12 lbs)
Salt, to taste
Freshly-ground black pepper, to taste
1/4 lb Butter
(or 1/2 cup olive oil or salad oil)
1/2 cup Dry cocktail sherry
Stuffing of your choice, (optional)
Clean the bird and remove the giblets and neck for soup stock.
Remove the wing tips, or first section of the wing, and add to the
soup stock. Salt and pepper the bird inside and out, and stuff if you
wish.
After stuffing, secure the opening with string or thread, or simply
close the opening by folding the skin over it and securing the legs.
Instructions are generally included with the bird.
Tie the wings to the body, and the legs together.
Melt the butter and allow to cool for a few minutes (or use oil). Stir
in the dry sherry.
Using an injecting needle or plastic flavor injector (available in most
gourmet shops), inject the butter and sherry mixture into each of the
legs, the thighs and finally the breast. Just put a bit in two or three
places in each of the mentioned parts.
Rub the bird with a bit more butter or oil and roast in your usual
manner.
I bake the bird at 325 degrees, uncovered, about 15 minutes a pound.
If you are stuffing the bird add 1 hour for the dressing. A 9 to 12 pound
turkey will take between 3 1/2 and 4 hours.
A meat thermometer placed in the thigh should register 180 degrees.
Baste the bird with its own juices two or three times during the roasting.
This recipe yields 8 to 10 servings.
Comments: You can use either a frozen or a fresh turkey in this recipe,
and the injection of butter and sherry will promise you a moist and lovely
feast.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
As reprinted in the 11-20-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-03-1995
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 102 Calories; 12g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber;
31mg Cholesterol; 117mg Sodium. Exchanges: 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Jeff Smith
Preparation Time: 0:00 |
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Diet hints and tips
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In planning a meal plan, the important thing is to make sure you restrict your ingestion of refined carbohydrate, salt and fats.
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One useful tip is to drink plenty of water. Your body must have plain water , it is necessary for our good health and is empty of calories. Water also fills a dieter's belly and helps reduce feelings of emptiness. Some experts argue that you need as much as 6 cups of plain water every 24 hours.
As an alternative to concentrating on which types of food you should eliminate from your daily routine, focus on the healthy foods which you can introduce to your meal plan. If you manage to insert a few healthy grains and vegetables into your meal plan, you will be amazed to find that you feel more satisfied and have a much lower chance of falling prey to those unhealthy afternoon sweets and chocolates.
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