Tasty and fulfilling Thanksgiving dinner idea. Easy to make, full of Fall flavors Thanksgiving turkey. Combination of a classic turkey taste with a spicy & fruity twist.
Baking time: around 4 hrs.
Prep: 30 minutes to an hour.
You will need a food thermometer, tin tray, a huge roasting bag, some kitchen twine (or a string) to tie turkey legs.
-whole turkey ready to stuff (up to 16 pounds/7kg)
-half a glass of cayenne pepper
-one tablespoon of salt
-up to 3 tablespoons of dried rosemary
-softened butter (one cup)
-one cup of whiskey/bourbon/ or cola
-a handful of fresh rosemary
-two handfuls of fresh cranberries
-half of a fresh orange sliced (with peel)
-fresh juice from half an orange
-one medium-sized orange (peeled and segmented)
-a handful of already roasted, ready to eat chestnuts
-dash of nutmeg
Put ready to stuff turkey into a large roasting bag and place it on a tin tray. Soften the butter and mix in some fresh rosemary.
Loosen turkey's skin and rub half of the buttery mixture underneath it. Wait for the butter to sink into the meat (you can pat the turkey to make it quicker). Combine cayenne pepper, salt, nutmeg, and dried rosemary.
Rub the spice mix inside and outside of the bird and drizzle the rest of the softened butter all over the meat.
Put orange segments, few chestnuts, and a handful of cranberries into turkey's cavity, and then moist the bird (cavity included) with a glass of cola, whiskey, or bourbon.
Tie turkey's legs together.
You can spray meatier parts of the bird with more cola or whiskey. Pour fresh juice from half an orange into the roasting bag. Place orange slices around the turkey, add some cranberries, chestnuts, and more rosemary.
Preheat oven to 320 °F or 160 °C.
Make sure turkey is placed breast side up in the roasting bag, and that the bag is not pierced at the bottom (place it in the roasting tray, just in case juices run through). Tie the bag and cut two or three small openings at the top.
Roast turkey for 4-to 4,5 hrs. Keep a close eye on the roast. Every 30 to 40 minutes, carefully (watch out for the steam and always use oven gloves!), pour leaked juices over the meat. Remember to tie up the roasting bag every time. Food thermometer really comes in handy at the end of the baking process: parts of the turkey (thighs, middle of the breasts) should be at least 170 °F (76 °C) ).
If you want the skin to be more crispy, open the roasting bag and bake it like that for the last 20 minutes.
Leave it to stand for 20 to 30 minutes before serving.
Thanks so much for sharing with us at Full Plate Thursday, 511. We will be live for our special Thanksgiving Edition on Tuesday this week, be sure and stop by! Hope you have a very special Thanksgiving!ReplyDelete
Looking delicious. Thank you for sharing the recipe with us at Meraki Link Party.ReplyDelete
Thanks for visiting!Delete