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Betty Roach, Proprietor


Teri's Terribly Terrific Turkey Treat

1 Turkey (10-25lbs)
1 medium yellow onion (chopped)
bunches of butter
stalk of celery (chopped)
1 orange (sliced)
poultry seasoning
onion powder
garlic salt
lemon pepper
tiny bit of cayenne pepper
course ground black pepper
heavy duty aluminum foil
throw-away turkey pan
1-3 bottles of white wine (light fruity/sweet

(1) Open one bottle of wine. Refridgerate the others. (2) Thaw/rinse/clean turkey (save the goodies packed inside, if you want, for stock for dressing. 4-1/2 cups water, 1 small onion chopped, 2 bay leaves, 1/2 tsp oregano, turkey parts, lemon pepper, 1 tsp salt, bring to slow boil, simmer for 1 hour covered. Cool. Excellent stock, and you can munch on the parts if not used in dressing) (3) Pat turkey dry (paper towel...not dish towel) (4) Take 2-3 sections of foil and join/overlap and seal at edge (36"x30") (5) Place turkey in the center of foil and rub butter on the outside of the bird. (helps other stuff stick) Sprinkle lightly with dry seasonings on the entire outside of the bird (looks like he's covered with the plague now) Lift foil/turkey and place in throw-away pan. (6) Fold up the sides and end of foil around the turkey so that it looks like a Taco Salad. Sprinkle onion and celery over and around bird. Place orange slices on sides and breasts...of the turkey. (7) This is the hard part...take the open bottle of wine and pour 1/2 the bottle over the turkey (make sure some of this gets inside the turkey...the turkey in the pan, not the one holding the bottle) (8) Close the foil completely, covering the entire bird. (9) Pop into oven at 11:30pm the night before, oven temp 250*-275*. At 8:30am your turkey is done and ready to munch. You can take it out, set it aside and use your oven for anything else. Reheat turkey at 400* for 30min before serving. Guaranteed to fall off the bone and taste excellent if basted with it's own juice. Juice makes great soup stock with leftover turkey scraps.

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