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[[Image:image.jpg|right|thumb|]]
 
==Description==
 
   
==Ingredients==
 
   
*18 lbs turkey
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== Description ==
*1 head garlic, halved horizontally
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This colorful recipe has golden secrets: turkey, sage, thyme, parsley, and maple syrup. A red-hot alternative to the roast turkey - you can cook this with other spices the hard way, as it adds some brown zest to the poultry and herbs.
*1 medium onion, quartered
 
*20 sage sprigs
 
*20 fresh thyme sprigs
 
*20 parsley sprigs
 
*salt & freshly ground black pepper
 
*3 cups rich turkey stock (you can use Recipe #143924)
 
*3 tablespoons unsalted butter
 
*3 tablespoons all-purpose flour
 
*3 tablespoons maple syrup
 
   
==Directions==
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== Ingredients ==
   
#Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
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* 18 lbs. [[turkey]]
#Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
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* 1 head [[garlic]], halved horizontally
#In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.
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* 1 medium [[onion]], quartered, red, white, or yellow only
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* 20 [[sage]] sprigs
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* 20 fresh [[thyme]] sprigs
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* 20 [[parsley]] sprigs
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* 2 tablespoons [[salt]]
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* 3 tablespoons freshly ground [[black pepper]]
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* 3 cups rich [[turkey]] stock
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* 3 tablespoons [[butter|unsalted butter]]
  +
* 3 tablespoons [[flour|all-purpose flour]]
  +
* 3 tablespoons [[maple syrup]]
   
  +
== Directions ==
   
  +
# Preheat the oven to 350° C. Rinse the [[turkey]] inside and out with and pat dry. Trim the neck skin. Stuff the [[turkey]] with the [[garlic]], [[onion]] and [[sage]], [[thyme]], and [[parsley]] sprigs. Season the inside and the outside with [[salt]] and [[pepper]].
  +
# Transfer the [[turkey]] to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175° C.
  +
# Cover the [[turkey]] with foil if the skin begins to look very brown. Transfer the [[turkey]] to a cutting board and let rest for 30 minutes.
  +
# Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
  +
# Set the roasting pan over 2 burners on high heat until sizzling.
  +
# Add 1 cup of the rich [[turkey]] stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan.
  +
# Add to the pan juices in the bowl. In a medium saucepan, melt the [[butter]]. Add the [[flour]] and cook over moderately high heat for 1 minute.
  +
# Add the pan juices and remaining 2 cups of [[turkey]] stock to the saucepan and cook while whisking, until the gravy is thickened and no floury taste remains, about 5 minutes.
  +
# Stir with the [[maple syrup]] and season with [[salt]] and [[pepper]]. Strain the gravy into a gravy boat. Carve the [[turkey]] and serve with the gravy.
 
[[Category:Californian Recipes]]
 
[[Category:Californian Recipes]]
[[Category:Californian Meat Dishes]]
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[[Category:Maple syrup Recipes]]
[[Category:sage Recipes]]
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[[Category:Recipes that need photos]]
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[[Category:Sage Recipes]]
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[[Category:Thyme Recipes]]
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[[Category:Turkey meat Recipes]]
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[[Category:Main Dish Poultry Recipes]]
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[[Category:World Recipes]]
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[[Category:Main Dish Recipes]]
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[[Category:Poultry Recipes]]
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[[Category:Turkey recipes]]
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[[Category:Lunch Recipes]]
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[[Category:Dinner Recipes]]
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[[Category:Herb Recipes]]
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[[Category:Vegetable Recipes]]
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[[Category:American Recipes]]
  +
[[Category:Roasted Recipes]]

Latest revision as of 02:39, July 28, 2018


Description Edit

This colorful recipe has golden secrets: turkey, sage, thyme, parsley, and maple syrup. A red-hot alternative to the roast turkey - you can cook this with other spices the hard way, as it adds some brown zest to the poultry and herbs.

Ingredients Edit

Directions Edit

  1. Preheat the oven to 350° C. Rinse the turkey inside and out with and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme, and parsley sprigs. Season the inside and the outside with salt and pepper.
  2. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175° C.
  3. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
  4. Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
  5. Set the roasting pan over 2 burners on high heat until sizzling.
  6. Add 1 cup of the rich turkey stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan.
  7. Add to the pan juices in the bowl. In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute.
  8. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook while whisking, until the gravy is thickened and no floury taste remains, about 5 minutes.
  9. Stir with the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.
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