Delicious turkey, stuffing and gravy recipes

[The Patriot]

Delicious turkey, stuffing and gravy recipes

11-15-2012 01:42 AM

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Address:
United Kingdom

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Cuisine:
American




Delicious turkey, stuffing and gravy recipes



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Price: n/a
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United Kingdom

See map: Google Maps



Cuisine: American


By:
DeCA
Old-Fashioned Bread Stuffing

Ingredients

• 1 cup finely chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter or margarine
• 1 teaspoon poultry seasoning or sage
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups dry bread cubes, substitute 1 (16-ounce) bag regular or cubed herb-seasoned stuffing, if desired
• 3/4 to 1 cup chicken broth or water

Directions
1. In a saucepan, cook celery and onion in butter until tender but not brown; remove from heat and stir in poultry seasoning or sage, salt and pepper.
2. Place the dry bread cubes in a large mixing bowl. Add the onion mixture.
3. Drizzle with enough broth or water to moisten, tossing lightly.
4. Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Variations
• Mushroom Stuffing: Add 2 (4-ounce) cans sliced mushrooms, drained, or 1 cup sliced fresh mushrooms cooked with the celery-onion mixture.
• Raisin Stuffing: Add 3/4 cup raisins with the seasonings.
• Oyster Stuffing: Add 1 pint shucked oysters, drained and chopped, or 2 (8-ounce) cans whole oysters, drained and chopped, with the seasonings.
• Chestnut Stuffing: Add 1 pound (about 3 cups) roasted chestnuts with the seasonings. Slash shells of chestnuts with a sharp knife, roast on a baking sheet in a 400 degree oven for 15 minutes. Cool, peel, and coarsely chop.

Yields: 8-10 servings

Giblet Gravy

Ingredients

• Giblets and neck from turkey
• 3 or more stalks of celery with leaves
• 1/2 medium onion, thinly sliced
• 1/2 cup all-purpose flour
• Salt and pepper to taste

Directions
1. Remove giblets from paper wrap and rinse with cold running water, set liver aside.
2. In a medium saucepan place giblets and neck in lightly salted water to cover; add the celery leaves and onion slices for flavor. Cover and simmer for 1 hour or till tender.
3. Add the liver, if desired, and continue to simmer for 20 to 30 minutes.
4. Remove and chop liver and giblets, discard the neck. Remove the celery leaves and any whole pieces of onion from the broth.
5. For gravy, add enough canned chicken broth, or broth and drippings from roasted turkey to measure 2 cups, and bring the mixture to a gentle simmer.
6. In a screw-top jar combine 1 cup of cold water with the flour and shake till very well combined and no flour lumps remain. Stir into the simmering broth and cook and stir till thickened and bubbly.
7. Cook 1 to 2 minutes more.
8. Season with salt and pepper to taste.
9. Stir in chopped giblets and serve.

Note:
The liver adds a distinctive and sometimes strong flavor to the gravy. If this doesn’t appeal to your taste, it can be left out entirely. Add the flour/water mixture slowly to the broth just until it reaches the consistency you like – it should be neither too thick nor too thin. Carefully stir in a little more broth, if the gravy becomes too thick.

Walnut, Apple Stuffing

Ingredients

• 1 cup shredded carrot
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter or margarine
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 8 cups dry bread cubes
• 2 cups finely chopped, peeled apple
• 1/2 cup chopped walnuts
• 1/4 cup wheat germ
• 1/2 to 3/4 cup chicken broth

Directions
1. In a skillet, cook carrot, celery and onion in butter or margarine until tender but not brown.
2. Stir in sage or poultry seasoning, salt, cinnamon and 1/8 teaspoon pepper.
3. In a large mixing bowl, combine bread cubes, chopped apple, walnuts and wheat germ. Add cooked vegetable mixture.
4. Drizzle with enough chicken broth to moisten, tossing lightly.
5. Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Yields: 10 servings

Pan Gravy for Roast Turkey

Ingredients

• Roast turkey
• Hot drippings
• 1/4 cup all-purpose flour
• 2 cups water or chicken brothe

Directions
1. Remove roast turkey to a serving platter; keep warm.
2. Leaving crusty bits in the roasting pan; pour pan drippings into a large measuring cup.
3. Skim off and reserve fat from the pan drippings. (To skim the fat from the drippings, tilt the measuring cup and spoon off the oily liquid that rises to the top.)
4. Return 1/4 cup of the fat to the roasting pan; discard any remaining. Stir in flour.
5. Cook and stir over medium heat till bubbly. Remove pan from heat.
6. Add enough water or chicken broth to the drippings in the liquid measuring cup to equal 2 cups total liquid.
7. Add all at once to flour mixture in pan. Return pan to heat and cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
8. Season to taste with salt and pepper.

Yields:* 2 cups

Deep Fried Turkey

Ingredients

• 1 (8 to 10 pound) whole turkey, completely thawed
• 5 gallons peanut oil or special high-smoke point blend made for turkey fryers (less oil may be required for electric fryers)
• Liquid seasoning and injector (optional)
• Dry rub seasoning (optional)

Directions
1. To find the level of oil needed, place the turkey, in the original wrapper, inside the fryer. Add water until it reaches 1 to 2-inches above the turkey. Remove the turkey, and use a ruler to measure the distance from the top of the pot to the surface of the water. Write down the measurement* this is how full you must fill the pot with oil.
2. Drain or pour out the water and thoroughly dry the pot, including the drain spout, if your fryer has one. This step is best done a day or more before fry-time so there is no chance of moisture remaining in the pot.
3. Fill the pot with the required amount of oil, and heat to 365 to 375 degrees. This will take 45 minutes to 1 hour. The fry guy should stay with the heating oil, while the other half of the team prepares the turkey.
4. Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
5. Thoroughly dry the turkey inside and out with paper towels.
6. Trim excess skin from the neck and body cavity openings to allow oil to flow through the turkey as it cooks.
7. Clip and remove the band of skin or any wire or plastic truss holding the legs in place.
8. Cut off the wing tips at the first joint, and cut off the tail.
9. Inject liquid seasoning deep into the breast, leg and thigh muscles. Do not inject liquid seasoning under the skin* this will cause popping and spattering when the turkey is lowered into the hot oil.
10.enerously rub the skin and inside the body cavity with dry seasoning, if desired.
11.When oil has reached the target temperature, place the turkey upside down (with feet facing up) on the poultry rack, or in the fryer basket, (if using electric fryer) and slowly lower into the hot oil.
12.Adjust the heat as necessary to maintain the oil at a constant 350 degrees.
13.Cooking time is 3 to 4 minutes per pound, so check for doneness after 25 to 30 minutes. Lift the turkey above the oil line, and check the internal temperature with an instant-read thermometer. The turkey is done when the temperature in the thickest part of the thigh reaches 175 to 180 degrees.
14.Carefully remove the turkey from the fryer, drain on paper towels, and allow to rest 15 minutes before carving.

Grill-Roasted Turkey

Ingredients

• 1 (12 to 14 pound) whole turkey, completely thawed
• 4 to 6 tablespoons vegetable oil
• 6 cups mesquite or hickory wood chips (optional)
• Good quality charcoal briquettes
• 22-inch kettle-style or other covered charcoal grill

Directions
1. Place wood chips or chunks in a large bowl, cover with cold water and soak for 30 minutes to 1 hour. Drain and set aside.
2. Apply a thin coating of vegetable oil to the clean grill grate. Set bottom grill vents to the fully open position.
3. Place 70 charcoal briquettes on one side of the grill and ignite. Place a drip pan on the opposite side, and place the oiled grill grate into position.
4. Allow coals to develop a light coating of gray ash - about 25 to 30 minutes.
5. While the grill is heating, prepare the turkey. Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
6. Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water before patting dry.
7. Trim the excess skin and fat around the neck and body cavities, so juices may drain freely. The tail may also be removed, if desired.
8. Brush the skin generously with vegetable oil.
9. When the coals are ready, place the turkey, breast-side-down, directly on the grill grate. The turkey should be on the side opposite from the coals and directly over the drip pan.
10.Sprinkle 3 cups of the soaked and drained wood chips directly over the hot coals.
11.Place the lid on the grill, position the lid vents over the turkey, and open them halfway. Copious amounts of smoke will soon be pouring out of the vents. Don’t open the lid - this is normal.
12.At the 1-hour mark, remove the lid from the grill. With a thick wad of paper towel in each hand, grasp the turkey, flip it breast-side-up, and turn on the grill grate so that the leg and wing that were facing the coals are now facing away.
13.Add 15 briquettes to the hot coals, and sprinkle the remaining half of the soaked and drained wood chips over the fire.
14.At the 2-hour mark, remove the grill lid. Using thick wads of paper towel, as before, turn the turkey again so that the leg and wing that were facing the fire are now facing away. The turkey remains breast-side-up.
15.Insert an instant- read thermometer into each thigh. If thigh is close to target temperature (175 to 180 degrees), cover the grill, continue roasting, and check again in about 15 minutes.
16.If the temperature is still well below target (145 degrees or lower), add another 15 briquettes to the coals, cover the grill, and continue roasting for another 45 minutes before checking for doneness again.
17.When internal temperature of both thighs reaches 175 to 180 degrees, remove the turkey from the grill, tent loosely with foil, and let rest for 20 minutes before carving. Expect the finished turkey to be a deep mahogany brown.

Grill Roasting Tips

• Get the right turkey - one that weighs no more than 12 to 14 pounds. A larger bird will produce burnt skin and undercooked meat. The shape of the turkey is almost as important as the weight. A turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. There should be at least 1 inch of space between the turkey and the lid.
• Don’t stuff the turkey - this will also lead to burnt skin and undercooked meat. Don’t truss the turkey either; leave both the body and neck cavities open so juices can drain.
• Placement of the turkey on the grill is crucial - hot coals go on one side and the turkey goes on the other side, strategically placed over a disposable drip pan.
• Avoid opening the lid or turning the bird any more than instructed. Substantial heat is lost each time the lid is opened.
• Use a thermometer to check for doneness! Smoking can give the meat a pink tinge, which makes it close to impossible to tell if the meat “looks” done. An instant-read thermometer is great if you have one.
• Total cooking time is about 2 1/2 to 3 hours, but could take longer if the weather is cold, windy or rainy.

Tags: American, RAF Alconbury, RAF Croughton, RAF Fairford, RAF Lakenheath, RAF Mildenhall, RAF Molesworth, Restaurant Guide












Delicious turkey, stuffing and gravy recipes



Tweet
0 Comments
Email
Print

Price: n/a
Review: n/a


United Kingdom

See map: Google Maps



Cuisine: American


By: Kay Blakley
DeCA
Old-Fashioned Bread Stuffing

Ingredients

• 1 cup finely chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter or margarine
• 1 teaspoon poultry seasoning or sage
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups dry bread cubes, substitute 1 (16-ounce) bag regular or cubed herb-seasoned stuffing, if desired
• 3/4 to 1 cup chicken broth or water

Directions
1. In a saucepan, cook celery and onion in butter until tender but not brown; remove from heat and stir in poultry seasoning or sage, salt and pepper.
2. Place the dry bread cubes in a large mixing bowl. Add the onion mixture.
3. Drizzle with enough broth or water to moisten, tossing lightly.
4. Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Variations
• Mushroom Stuffing: Add 2 (4-ounce) cans sliced mushrooms, drained, or 1 cup sliced fresh mushrooms cooked with the celery-onion mixture.
• Raisin Stuffing: Add 3/4 cup raisins with the seasonings.
• Oyster Stuffing: Add 1 pint shucked oysters, drained and chopped, or 2 (8-ounce) cans whole oysters, drained and chopped, with the seasonings.
• Chestnut Stuffing: Add 1 pound (about 3 cups) roasted chestnuts with the seasonings. Slash shells of chestnuts with a sharp knife, roast on a baking sheet in a 400 degree oven for 15 minutes. Cool, peel, and coarsely chop.

Yields: 8-10 servings

Giblet Gravy

Ingredients

• Giblets and neck from turkey
• 3 or more stalks of celery with leaves
• 1/2 medium onion, thinly sliced
• 1/2 cup all-purpose flour
• Salt and pepper to taste

Directions
1. Remove giblets from paper wrap and rinse with cold running water, set liver aside.
2. In a medium saucepan place giblets and neck in lightly salted water to cover; add the celery leaves and onion slices for flavor. Cover and simmer for 1 hour or till tender.
3. Add the liver, if desired, and continue to simmer for 20 to 30 minutes.
4. Remove and chop liver and giblets, discard the neck. Remove the celery leaves and any whole pieces of onion from the broth.
5. For gravy, add enough canned chicken broth, or broth and drippings from roasted turkey to measure 2 cups, and bring the mixture to a gentle simmer.
6. In a screw-top jar combine 1 cup of cold water with the flour and shake till very well combined and no flour lumps remain. Stir into the simmering broth and cook and stir till thickened and bubbly.
7. Cook 1 to 2 minutes more.
8. Season with salt and pepper to taste.
9. Stir in chopped giblets and serve.

Note:
The liver adds a distinctive and sometimes strong flavor to the gravy. If this doesn’t appeal to your taste, it can be left out entirely. Add the flour/water mixture slowly to the broth just until it reaches the consistency you like – it should be neither too thick nor too thin. Carefully stir in a little more broth, if the gravy becomes too thick.

Walnut, Apple Stuffing

Ingredients

• 1 cup shredded carrot
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter or margarine
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 8 cups dry bread cubes
• 2 cups finely chopped, peeled apple
• 1/2 cup chopped walnuts
• 1/4 cup wheat germ
• 1/2 to 3/4 cup chicken broth

Directions
1. In a skillet, cook carrot, celery and onion in butter or margarine until tender but not brown.
2. Stir in sage or poultry seasoning, salt, cinnamon and 1/8 teaspoon pepper.
3. In a large mixing bowl, combine bread cubes, chopped apple, walnuts and wheat germ. Add cooked vegetable mixture.
4. Drizzle with enough chicken broth to moisten, tossing lightly.
5. Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Yields: 10 servings

Pan Gravy for Roast Turkey

Ingredients

• Roast turkey
• Hot drippings
• 1/4 cup all-purpose flour
• 2 cups water or chicken brothe

Directions
1. Remove roast turkey to a serving platter; keep warm.
2. Leaving crusty bits in the roasting pan; pour pan drippings into a large measuring cup.
3. Skim off and reserve fat from the pan drippings. (To skim the fat from the drippings, tilt the measuring cup and spoon off the oily liquid that rises to the top.)
4. Return 1/4 cup of the fat to the roasting pan; discard any remaining. Stir in flour.
5. Cook and stir over medium heat till bubbly. Remove pan from heat.
6. Add enough water or chicken broth to the drippings in the liquid measuring cup to equal 2 cups total liquid.
7. Add all at once to flour mixture in pan. Return pan to heat and cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
8. Season to taste with salt and pepper.

Yields:* 2 cups

Deep Fried Turkey

Ingredients

• 1 (8 to 10 pound) whole turkey, completely thawed
• 5 gallons peanut oil or special high-smoke point blend made for turkey fryers (less oil may be required for electric fryers)
• Liquid seasoning and injector (optional)
• Dry rub seasoning (optional)

Directions
1. To find the level of oil needed, place the turkey, in the original wrapper, inside the fryer. Add water until it reaches 1 to 2-inches above the turkey. Remove the turkey, and use a ruler to measure the distance from the top of the pot to the surface of the water. Write down the measurement* this is how full you must fill the pot with oil.
2. Drain or pour out the water and thoroughly dry the pot, including the drain spout, if your fryer has one. This step is best done a day or more before fry-time so there is no chance of moisture remaining in the pot.
3. Fill the pot with the required amount of oil, and heat to 365 to 375 degrees. This will take 45 minutes to 1 hour. The fry guy should stay with the heating oil, while the other half of the team prepares the turkey.
4. Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
5. Thoroughly dry the turkey inside and out with paper towels.
6. Trim excess skin from the neck and body cavity openings to allow oil to flow through the turkey as it cooks.
7. Clip and remove the band of skin or any wire or plastic truss holding the legs in place.
8. Cut off the wing tips at the first joint, and cut off the tail.
9. Inject liquid seasoning deep into the breast, leg and thigh muscles. Do not inject liquid seasoning under the skin* this will cause popping and spattering when the turkey is lowered into the hot oil.
10.enerously rub the skin and inside the body cavity with dry seasoning, if desired.
11.When oil has reached the target temperature, place the turkey upside down (with feet facing up) on the poultry rack, or in the fryer basket, (if using electric fryer) and slowly lower into the hot oil.
12.Adjust the heat as necessary to maintain the oil at a constant 350 degrees.
13.Cooking time is 3 to 4 minutes per pound, so check for doneness after 25 to 30 minutes. Lift the turkey above the oil line, and check the internal temperature with an instant-read thermometer. The turkey is done when the temperature in the thickest part of the thigh reaches 175 to 180 degrees.
14.Carefully remove the turkey from the fryer, drain on paper towels, and allow to rest 15 minutes before carving.

Grill-Roasted Turkey

Ingredients

• 1 (12 to 14 pound) whole turkey, completely thawed
• 4 to 6 tablespoons vegetable oil
• 6 cups mesquite or hickory wood chips (optional)
• Good quality charcoal briquettes
• 22-inch kettle-style or other covered charcoal grill

Directions
1. Place wood chips or chunks in a large bowl, cover with cold water and soak for 30 minutes to 1 hour. Drain and set aside.
2. Apply a thin coating of vegetable oil to the clean grill grate. Set bottom grill vents to the fully open position.
3. Place 70 charcoal briquettes on one side of the grill and ignite. Place a drip pan on the opposite side, and place the oiled grill grate into position.
4. Allow coals to develop a light coating of gray ash - about 25 to 30 minutes.
5. While the grill is heating, prepare the turkey. Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
6. Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water before patting dry.
7. Trim the excess skin and fat around the neck and body cavities, so juices may drain freely. The tail may also be removed, if desired.
8. Brush the skin generously with vegetable oil.
9. When the coals are ready, place the turkey, breast-side-down, directly on the grill grate. The turkey should be on the side opposite from the coals and directly over the drip pan.
10.Sprinkle 3 cups of the soaked and drained wood chips directly over the hot coals.
11.Place the lid on the grill, position the lid vents over the turkey, and open them halfway. Copious amounts of smoke will soon be pouring out of the vents. Don’t open the lid - this is normal.
12.At the 1-hour mark, remove the lid from the grill. With a thick wad of paper towel in each hand, grasp the turkey, flip it breast-side-up, and turn on the grill grate so that the leg and wing that were facing the coals are now facing away.
13.Add 15 briquettes to the hot coals, and sprinkle the remaining half of the soaked and drained wood chips over the fire.
14.At the 2-hour mark, remove the grill lid. Using thick wads of paper towel, as before, turn the turkey again so that the leg and wing that were facing the fire are now facing away. The turkey remains breast-side-up.
15.Insert an instant- read thermometer into each thigh. If thigh is close to target temperature (175 to 180 degrees), cover the grill, continue roasting, and check again in about 15 minutes.
16.If the temperature is still well below target (145 degrees or lower), add another 15 briquettes to the coals, cover the grill, and continue roasting for another 45 minutes before checking for doneness again.
17.When internal temperature of both thighs reaches 175 to 180 degrees, remove the turkey from the grill, tent loosely with foil, and let rest for 20 minutes before carving. Expect the finished turkey to be a deep mahogany brown.

Grill Roasting Tips

• Get the right turkey - one that weighs no more than 12 to 14 pounds. A larger bird will produce burnt skin and undercooked meat. The shape of the turkey is almost as important as the weight. A turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. There should be at least 1 inch of space between the turkey and the lid.
• Don’t stuff the turkey - this will also lead to burnt skin and undercooked meat. Don’t truss the turkey either; leave both the body and neck cavities open so juices can drain.
• Placement of the turkey on the grill is crucial - hot coals go on one side and the turkey goes on the other side, strategically placed over a disposable drip pan.
• Avoid opening the lid or turning the bird any more than instructed. Substantial heat is lost each time the lid is opened.
• Use a thermometer to check for doneness! Smoking can give the meat a pink tinge, which makes it close to impossible to tell if the meat “looks” done. An instant-read thermometer is great if you have one.
• Total cooking time is about 2 1/2 to 3 hours, but could take longer if the weather is cold, windy or rainy.

Tags: American, RAF Alconbury, RAF Croughton, RAF Fairford, RAF Lakenheath, RAF Mildenhall, RAF Molesworth, Restaurant Guide









Delicious turkey, stuffing and gravy recipes



Tweet
0 Comments
Email
Print

Price: n/a
Review: n/a


United Kingdom

See map: Google Maps



Cuisine: American


By: Kay Blakley
DeCA
Old-Fashioned Bread Stuffing

Ingredients

• 1 cup finely chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter or margarine
• 1 teaspoon poultry seasoning or sage
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups dry bread cubes, substitute 1 (16-ounce) bag regular or cubed herb-seasoned stuffing, if desired
• 3/4 to 1 cup chicken broth or water

Directions
1. In a saucepan, cook celery and onion in butter until tender but not brown; remove from heat and stir in poultry seasoning or sage, salt and pepper.
2. Place the dry bread cubes in a large mixing bowl. Add the onion mixture.
3. Drizzle with enough broth or water to moisten, tossing lightly.
4. Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Variations
• Mushroom Stuffing: Add 2 (4-ounce) cans sliced mushrooms, drained, or 1 cup sliced fresh mushrooms cooked with the celery-onion mixture.
• Raisin Stuffing: Add 3/4 cup raisins with the seasonings.
• Oyster Stuffing: Add 1 pint shucked oysters, drained and chopped, or 2 (8-ounce) cans whole oysters, drained and chopped, with the seasonings.
• Chestnut Stuffing: Add 1 pound (about 3 cups) roasted chestnuts with the seasonings. Slash shells of chestnuts with a sharp knife, roast on a baking sheet in a 400 degree oven for 15 minutes. Cool, peel, and coarsely chop.

Yields: 8-10 servings

Giblet Gravy

Ingredients

• Giblets and neck from turkey
• 3 or more stalks of celery with leaves
• 1/2 medium onion, thinly sliced
• 1/2 cup all-purpose flour
• Salt and pepper to taste

Directions
1. Remove giblets from paper wrap and rinse with cold running water, set liver aside.
2. In a medium saucepan place giblets and neck in lightly salted water to cover; add the celery leaves and onion slices for flavor. Cover and simmer for 1 hour or till tender.
3. Add the liver, if desired, and continue to simmer for 20 to 30 minutes.
4. Remove and chop liver and giblets, discard the neck. Remove the celery leaves and any whole pieces of onion from the broth.
5. For gravy, add enough canned chicken broth, or broth and drippings from roasted turkey to measure 2 cups, and bring the mixture to a gentle simmer.
6. In a screw-top jar combine 1 cup of cold water with the flour and shake till very well combined and no flour lumps remain. Stir into the simmering broth and cook and stir till thickened and bubbly.
7. Cook 1 to 2 minutes more.
8. Season with salt and pepper to taste.
9. Stir in chopped giblets and serve.

Note:
The liver adds a distinctive and sometimes strong flavor to the gravy. If this doesn’t appeal to your taste, it can be left out entirely. Add the flour/water mixture slowly to the broth just until it reaches the consistency you like – it should be neither too thick nor too thin. Carefully stir in a little more broth, if the gravy becomes too thick.

Walnut, Apple Stuffing

Ingredients

• 1 cup shredded carrot
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter or margarine
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 8 cups dry bread cubes
• 2 cups finely chopped, peeled apple
• 1/2 cup chopped walnuts
• 1/4 cup wheat germ
• 1/2 to 3/4 cup chicken broth

Directions
1. In a skillet, cook carrot, celery and onion in butter or margarine until tender but not brown.
2. Stir in sage or poultry seasoning, salt, cinnamon and 1/8 teaspoon pepper.
3. In a large mixing bowl, combine bread cubes, chopped apple, walnuts and wheat germ. Add cooked vegetable mixture.
4. Drizzle with enough chicken broth to moisten, tossing lightly.
5. Use to stuff one 10-pound turkey. May also be baked as dressing – bake at 350 degrees for 30 to 40 minutes.

Yields: 10 servings

Pan Gravy for Roast Turkey

Ingredients

• Roast turkey
• Hot drippings
• 1/4 cup all-purpose flour
• 2 cups water or chicken brothe

Directions
1. Remove roast turkey to a serving platter; keep warm.
2. Leaving crusty bits in the roasting pan; pour pan drippings into a large measuring cup.
3. Skim off and reserve fat from the pan drippings. (To skim the fat from the drippings, tilt the measuring cup and spoon off the oily liquid that rises to the top.)
4. Return 1/4 cup of the fat to the roasting pan; discard any remaining. Stir in flour.
5. Cook and stir over medium heat till bubbly. Remove pan from heat.
6. Add enough water or chicken broth to the drippings in the liquid measuring cup to equal 2 cups total liquid.
7. Add all at once to flour mixture in pan. Return pan to heat and cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
8. Season to taste with salt and pepper.

Yields:* 2 cups

Deep Fried Turkey

Ingredients

• 1 (8 to 10 pound) whole turkey, completely thawed
• 5 gallons peanut oil or special high-smoke point blend made for turkey fryers (less oil may be required for electric fryers)
• Liquid seasoning and injector (optional)
• Dry rub seasoning (optional)

Directions
1. To find the level of oil needed, place the turkey, in the original wrapper, inside the fryer. Add water until it reaches 1 to 2-inches above the turkey. Remove the turkey, and use a ruler to measure the distance from the top of the pot to the surface of the water. Write down the measurement* this is how full you must fill the pot with oil.
2. Drain or pour out the water and thoroughly dry the pot, including the drain spout, if your fryer has one. This step is best done a day or more before fry-time so there is no chance of moisture remaining in the pot.
3. Fill the pot with the required amount of oil, and heat to 365 to 375 degrees. This will take 45 minutes to 1 hour. The fry guy should stay with the heating oil, while the other half of the team prepares the turkey.
4. Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
5. Thoroughly dry the turkey inside and out with paper towels.
6. Trim excess skin from the neck and body cavity openings to allow oil to flow through the turkey as it cooks.
7. Clip and remove the band of skin or any wire or plastic truss holding the legs in place.
8. Cut off the wing tips at the first joint, and cut off the tail.
9. Inject liquid seasoning deep into the breast, leg and thigh muscles. Do not inject liquid seasoning under the skin* this will cause popping and spattering when the turkey is lowered into the hot oil.
10.enerously rub the skin and inside the body cavity with dry seasoning, if desired.
11.When oil has reached the target temperature, place the turkey upside down (with feet facing up) on the poultry rack, or in the fryer basket, (if using electric fryer) and slowly lower into the hot oil.
12.Adjust the heat as necessary to maintain the oil at a constant 350 degrees.
13.Cooking time is 3 to 4 minutes per pound, so check for doneness after 25 to 30 minutes. Lift the turkey above the oil line, and check the internal temperature with an instant-read thermometer. The turkey is done when the temperature in the thickest part of the thigh reaches 175 to 180 degrees.
14.Carefully remove the turkey from the fryer, drain on paper towels, and allow to rest 15 minutes before carving.

Grill-Roasted Turkey

Ingredients

• 1 (12 to 14 pound) whole turkey, completely thawed
• 4 to 6 tablespoons vegetable oil
• 6 cups mesquite or hickory wood chips (optional)
• Good quality charcoal briquettes
• 22-inch kettle-style or other covered charcoal grill

Directions
1. Place wood chips or chunks in a large bowl, cover with cold water and soak for 30 minutes to 1 hour. Drain and set aside.
2. Apply a thin coating of vegetable oil to the clean grill grate. Set bottom grill vents to the fully open position.
3. Place 70 charcoal briquettes on one side of the grill and ignite. Place a drip pan on the opposite side, and place the oiled grill grate into position.
4. Allow coals to develop a light coating of gray ash - about 25 to 30 minutes.
5. While the grill is heating, prepare the turkey. Remove the giblet package and neck from inside the bird. Check both the neck cavity and body cavity for giblets; often these are stored in both places.
6. Pat the turkey dry both inside and out with paper towels. If desired, the turkey may be rinsed inside and out with cold running water before patting dry.
7. Trim the excess skin and fat around the neck and body cavities, so juices may drain freely. The tail may also be removed, if desired.
8. Brush the skin generously with vegetable oil.
9. When the coals are ready, place the turkey, breast-side-down, directly on the grill grate. The turkey should be on the side opposite from the coals and directly over the drip pan.
10.Sprinkle 3 cups of the soaked and drained wood chips directly over the hot coals.
11.Place the lid on the grill, position the lid vents over the turkey, and open them halfway. Copious amounts of smoke will soon be pouring out of the vents. Don’t open the lid - this is normal.
12.At the 1-hour mark, remove the lid from the grill. With a thick wad of paper towel in each hand, grasp the turkey, flip it breast-side-up, and turn on the grill grate so that the leg and wing that were facing the coals are now facing away.
13.Add 15 briquettes to the hot coals, and sprinkle the remaining half of the soaked and drained wood chips over the fire.
14.At the 2-hour mark, remove the grill lid. Using thick wads of paper towel, as before, turn the turkey again so that the leg and wing that were facing the fire are now facing away. The turkey remains breast-side-up.
15.Insert an instant- read thermometer into each thigh. If thigh is close to target temperature (175 to 180 degrees), cover the grill, continue roasting, and check again in about 15 minutes.
16.If the temperature is still well below target (145 degrees or lower), add another 15 briquettes to the coals, cover the grill, and continue roasting for another 45 minutes before checking for doneness again.
17.When internal temperature of both thighs reaches 175 to 180 degrees, remove the turkey from the grill, tent loosely with foil, and let rest for 20 minutes before carving. Expect the finished turkey to be a deep mahogany brown.

Grill Roasting Tips

• Get the right turkey - one that weighs no more than 12 to 14 pounds. A larger bird will produce burnt skin and undercooked meat. The shape of the turkey is almost as important as the weight. A turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. There should be at least 1 inch of space between the turkey and the lid.
• Don’t stuff the turkey - this will also lead to burnt skin and undercooked meat. Don’t truss the turkey either; leave both the body and neck cavities open so juices can drain.
• Placement of the turkey on the grill is crucial - hot coals go on one side and the turkey goes on the other side, strategically placed over a disposable drip pan.
• Avoid opening the lid or turning the bird any more than instructed. Substantial heat is lost each time the lid is opened.
• Use a thermometer to check for doneness! Smoking can give the meat a pink tinge, which makes it close to impossible to tell if the meat “looks” done. An instant-read thermometer is great if you have one.
• Total cooking time is about 2 1/2 to 3 hours, but could take longer if the weather is cold, windy or rainy.

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