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2011-11-17 digital edition

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2011-11-17 / General Stories

From the Chef’s Corner

Thanksgiving Turkey
by Chef Deedle

For the past few years my Thanksgiving turkey has turned out especially good and moist. If you want your family and friends to think you have “outdone” yourself in the kitchen, try this recipe. Two of the exceptional seasonings I use are fresh rosemary and proscuito ham.

Thanksgiving Turkey

20 lb. Butterball Turkey
Turkey size Reynolds Oven Bag, as directed.
½ cup melted butter
6 thin slices proscuito ham chopped and divided
3 garlic cloves, chopped
Salt and fresh ground pepper to taste
1 Tbsp. Beau Monde Seasoning
1 Large Yellow onion, coarsely chopped
4 carrots, chopped
2 garlic cloves, finely chopped








Combine 4 Tbsp. prosccuito, 4 Tbsp. rosemary and 2 garlic cloves. Set aside. Loosen skin over both breasts of turkey and both legs. Stuff evenly under loosened skin. Rub turkey all over with melted butter. Season inside and out with salt, pepper, and Beau Monde. Flour inside of bag, using 2/3 cup of chopped vegetables, making a bed in the cooking bag for the turkey, breast side down. Place remaining vegetables in the cavity of the bird. Bake at 350°F for about 1 ½ - 3 hours or until a thermometer reads 190°. Remove turkey from the bag and cover with foil to keep warm.

Remove 3-4 cups of broth into a large saucepan. Add ½ cup of dry white wine (optional), remaining 2 Tbsp. prosscuito and garlic. Bring to a simmer; add ¼ cup more broth mixed with 1 or 2 Tbsp. flour to thicken. Season with salt, pepper, and Beau Monde to taste. All you need now are all the special dishes and dressing to compliment your turkey. Bon appetit!

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