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Top 10 Thanksgiving Turkey Recipes for Holiday Cooking

Top 10 Thanksgiving Turkey Recipes for Holiday Cooking

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Published by Martin Vika
Over 370 easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food. 100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives. Desserts, snacks, organs meats, breakfast, main courses, sides, dips... Nothing has been left out! http://lnk.co/IK40V
Over 370 easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food. 100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives. Desserts, snacks, organs meats, breakfast, main courses, sides, dips... Nothing has been left out! http://lnk.co/IK40V

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Published by: Martin Vika on Feb 28, 2012
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02/28/2012

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 ==== ====Paleo Recipe Book - Brand New Paleo Cookbook.http://lnk.co/IK40V ==== ====The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are10 of the top turkey recipes for your holiday meal. These recipes range from traditional to uniqueand there is even a beginner turkey recipe! Recipe #1 Traditional Oven Turkey Kraft Foods© Recipe 1 frozen turkey (12 lb.), thawed 3 Tbsp. oil 1/2 tsp. salt 1/2 tsp. pepper 2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary 3 cups water Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerateuntil thawed, allowing 24 hours of thawing time for every 4 pounds of turkey. PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside ofturkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Placeturkey, breast side up, on roasting rack in large disposable aluminum foil pan. RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan ongrate of grill. Add water to pan, then close the lid of the grill. GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in thethickest part of the thigh and 170°F when inserted in the thickest part of the breast, addingadditional water to the pan as needed to prevent the drippings from burning and to have enoughliquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey fromgrill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, ifdesired. 
 
For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or freshherb bundles before grilling. Recipe #2 Turducken Foster Farms© Recipe This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing. INGREDIENTS 3 pounds Foster Farms Whole Young Chicken salt and pepper to taste Creole seasoning to taste 1 (4 pound) duck, boned 16 pounds Foster Farms Fresh Whole Turkey, boned DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on aplatter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-sidedown on top of the chicken and season liberally with salt, pepper and Creole seasoning. Coverand refrigerate. 2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage andOyster Dressing and push the dressing into the leg and wing cavities so they will look as if theystill have bones in them. 3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Laythe chicken on top of the duck skin-side down and cover it with a layer of cold dressing. 4. With the help of an assistant, bring the edges of the turkey skin up and fasten them togetherwith toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkeytogether. Carefully place the turducken, breast up in a large roasting pan. 5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncoveredfor 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and athermometer inserted through the stuffing registers 165 degrees F. Check the turducken every fewhours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy.Carve and serve. Recipe #3
 
 Holiday Champagne Turkey Foster Farms© Recipe Summary A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an ovenbag. INGREDIENTS 1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed 1/2 cup butter, cubed 2 apples, cored and halved 1 tablespoon garlic powder salt and pepper to taste 2/3 (750 milliliter) bottle champagne DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter betweenthe skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, andpepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of thebird. Close bag, and place turkey in a roasting pan. 3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey frombag, and let stand for at least 20 minutes before carving. Recipe #4 Perfect Turkey Summary This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight -it's worth the extra effort! INGREDIENTS 

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