 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 21 |
|
If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor. Ingredients:
1 turkey (14 pounds) |
1 tablespoon king arthur unbleached all-purpose flour |
1 turkey-size oven roasting bag |
2 celery ribs, chopped |
2 small carrots, chopped |
1 small onion, chopped |
1 small potato, sliced |
6 garlic cloves, minced |
2 tablespoons plus 2 teaspoons rubbed sage |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
2 teaspoons pepper |
1/2 teaspoon each ground allspice, ginger and mustard |
1/4 teaspoon cayenne pepper |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. Pat turkey dry. Place flour in oven bag and shake to coat. Place the bag in a roasting pan; add celery, carrots, onion and potato. Combine the garlic, sage, thyme, pepper, allspice, ginger, mustard and cayenne; sprinkle 5 teaspoons over vegetables.
2. Carefully loosen skin of turkey. Rub half of the remaining seasoning mixture under the skin; rub remaining mixture inside cavity. Skewer turkey openings; tie drumsticks together.
3. Place turkey, breast side up, over vegetables; close bag with nylon tie. Cut six 1/2-in. slits in top of bag. Bake at 350° for 2 to 2-1/2 hours or until a meat thermometer inserted in the thigh reads 180°.
4. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. Strain contents of oven bag into a small saucepan; skim fat. Discard vegetables. In a small bowl, combine cornstarch and water until smooth. Gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings.
|
|