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== Ingredients == |
== Ingredients == |
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* 1 [[turkey meat|turkey]], (10 lb) |
* 1 [[turkey meat|turkey]], (10 lb) |
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=== Stuffing === |
=== Stuffing === |
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− | # Preheat oven to 400 |
+ | # Preheat oven to 400°F. |
# Place [[onion]]s and [[garlic]] in a pyrex dish and add the [[oil]]. |
# Place [[onion]]s and [[garlic]] in a pyrex dish and add the [[oil]]. |
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# Bake for 40 minutes. |
# Bake for 40 minutes. |
Latest revision as of 19:20, 7 March 2011
Ingredients
- 1 turkey, (10 lb)
- 1 onion, quartered
- 2 garlic cloves, crushed
- 2 celery ribs, chopped
- 1 carrot, peeled and chopped
- 1 bay leaf
- 6 whole black peppercorns
- 1 sprig thyme
- 3 sprig parsley
Stuffing
- 4 med onions, halved
- 1 cup extra virgin olive oil
- 1 bottle dry white wine
- 1 cup white rum
Directions
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.
Stuffing
- Preheat oven to 400°F.
- Place onions and garlic in a pyrex dish and add the oil.
- Bake for 40 minutes.