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Revision as of 21:07, 12 April 2006
Description
Ingredients
- 1 x Turkey, (10 lb.)
- 1 x Onion, quartered
- 2 x Garlic cloves, crushed
- 2 x Celery ribs, chopped
- 1 x Carrot, peeled and chopped
- 1 x Bay leaf
- 6 whl black peppercorns
- 1 sprg thyme
- 3 sprg parsley
- Stuffing, see directions
- 4 med Onions, halved
- 1 cup Extra virgin olive oil
- 1 bot dry white wine
- 1 cup White rum
Directions
To make the stock:
- In a medium saucepan, add the wing tips, neck and giblets, except the liver.
- Add the onion, garlic, celery, carrot, bay leaf, peppercorns, thyme and parsley.
- Add water to cover and bring to a boil.
- Skim off the froth forming on the top, reduce heat, simmer for 1 hour.
- Add boiling water as it evaporates and skim if necessary.
- Strain and cool the stock and refrigerate until ready to use.
To make the Stuffing:
- Preheat oven to 400F.
- Place onions and garlic in a pyrex dish and add the oil.
- Bake for 40 min.
Preparing the turkey:
- Stuf the turkey cavity with the onions and garlic, truss.
- Place the turkey, breast down, in a roasting pan, pour over the wine, reserving 1/8 cup and rum.
- Cover tightly, marinate over night, turning the turkey a few times.