Распечатать
E-mail
 |
Ингредиенты
- 6 quarts of water
- 2 cups salt
- 2 cups clover honey
- 6 bay leaves
- 4 large garlic cloves, peeled and crushed
- 3 tablespoons black peppercorns
- 1 orange peeled and juiced
- 1 each 8-10 pound turkey
- 1 onion cut into quarters
- 3 celery stalks roughly chopped
- 1 stick butter
- 3 tablespoons parsley
- 2 tablespoons thyme
- 1 teaspoon black pepper
- 1 tablespoons salt
View Full Recipe at My Catholic Kitchen
%3C/p%3E%3Cp%3ERemove%20the%20turkey%20from%20the%20brine,%20rinse%20to%20remove%20the%20salt%20and%20pat%20it%20dry%20with%20a%20paper%20towel.%20Slather%20the%20herb%20butter%20all%20over%20the%20turkey.%20%EF%BB%BF%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20325%20degrees.%3C/p%3E%3Cp%3EPlace%20the%20turkey%20breast-side%20up%20in%20a%208%20quart%20dutch%20oven.%20%20Clamp%20on%20the%20lid.%20Then%20set%20your%20timer%20for%20two%20hours.%20Don't%20peek%20in%20the%20pot%20until%20the%20timer%20goes%20off.%20%20Depending%20upon%20how%20much%20your%20bird%20weights%20is%20how%20much%20you%20will%20cook%20it.%20I%20cooked%20mine%20about%2022%20minutes%20per%20pound%20so%20that%20would%20be%203-4%20hours.%20Just%20to%20make%20sure%20you%20should%20use%20the%20thermometer%20in%20the%20breast%20or%20thigh%20and%20make%20sure%20it%20reads%20180%20degrees%20or%20above.%3C/p%3E%3Cp%3ERemove%20the%20Turkey%20from%20the%20pot%20and%20place%20it%20on%20a%20serving%20platter.%20Allow%20to%20rest%2020%20minutes%20or%20so%20before%20carving.%20While%20you%20are%20waiting,%20remove%20the%20onion%20and%20celery%20from%20the%20bottom%20of%20the%20pan%20and%20whisk%20in%20a%20couple%20of%20tablespoons%20of%20cornstarch.%20Cook%20it%20briefly%20on%20a%20gentle%20boil%20to%20thicken%20it.%20Enjoy!%3C/p%3E%3Cp%3EPeace%20be%20with%20you,%3C/p%3E%3Cp%3EVeronica%3C/p%3E){kind=link}