Roasted Pepper Turkey with Orange Liqueur |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I make this for a holiday dinner or when I'm planning to have a large group of friend and family over. The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender. Ingredients:
one 10-12 pound turkey |
1/2 cup white wine |
11/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1 teaspoon cayenne pepper |
1 tablespoon paprika |
1 1/2 teaspoons salt |
3 tablespoons grand marnier seasoning, 5 cloves garlic; 2 small onions, sliced; 2 carrots, cut in rounds; 1 bay leaf; 2 orange slices |
Directions:
1. Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity
2. Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
3. Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
4. Let the turkey cool for at least 15 minutes before carving.
5. The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley. Copyright © 2002 by Andrew Weil, M.D., and Rosie Daley. Published by Knopf Doubleday Publishing Group. All Rights Reserved. Andrew Weil, M.D. is a Clinical Profession of Medicine at the University of Arizona and director of its Program in Integrative Medicine. He is a founder of the National Integrative Medicine Council in Tucson, Arizona, where he lives. Rosie Daley trained as a chef at the Cal-a-Vie spa near San Diego and was Oprah Winfrey's chef. She lives in Encinitas, California.
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