to 450 degrees. Place the turkey
on the rack with the breast down
and put about 4 cup of water or
chicken stock in the bottom of the
pan. Place the turkey in the oven
and roast for 35 minutes. Take the
turkey out and turn the bird over
carefully-lower the oven to 350
and cover the bird with foil. Put it
back in the oven and continue to
roast. You must remove the bird
every 20 minutes and baste it with
the juices in the bottom of the
pan. If they evaporate add more
stock. You must figure out what
the approximate total cooking time
will be. It is generally 20 per lb. of
meat. So if your turkey is 20 lbs. x
20 is 400 minutes divided by 60
minutes=6 ½ hours. That is not
written in stone that’s we use an
instant read thermometer. The
temperature of the food is
important to your health. Chicken
should be completely done to an
internal temperature of 85 degrees
F. It’s also important that you
know how to use the
thermometer. In a chicken or
turkey you use the leg putting the
shaft of the thermometer ½ of the
way into the thickest part of the
leg making sure you don’t hit the
bone or the temperature will not
be accurate. When you get to the
last 45 minutes of cooking time
remove the foil and allow the
turkey breast to brown nicely.
Remember to baste and baste
again is you want a succulent and
juicy turkey. When the turkey is
finished remove it from the oven
and place it on a heated platter.
Place the foil that was on the
turkey back on the bird while it is
on the platter. Now make the
gravy. Put the pan on medium
heat on the stove-add enough
water or stock to the pan to make
5 cups of gravy. Now bring it up to
a boil and scrape the browned bit
up from the bottom of the pan.
Add about ¾ c. of chicken base or
4 bouillon cubes to the pan and
stir to dissolve.
Rub
3 T. Ancho Chili Pd.
3T Salt
2t. Black Pepper
1t. smoked paprika or regular will do
1 ½ t cayenne pepper
1 t dried thyme
1 t dried rosemary
1T fresh cilantro chopped fine
3 T dark brown sugar packed down
2 t garlic Pd.
2 t onion Pd.
Mix all the ingredients together. First pull out
all the things inside the turkey and remove
any excess fat that is on the sides of the
flaps of skin above the part that went over
the fence last(the tail silly) now wash the
bird inside and out very well with cold
water. Pat the bird dry.
Continued below
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
Chestnut Stuffing
1 bag of corn bread stuffing mix
1 bag of herb bread stuffing mix
3 cans of evaporated milk
2 c. of chicken stock
2 yellow onion sliced thin
4 ribs of celery sliced thin
6 fresh sage leaves finely chopped
8 T. butter
2 cloves of garlic minced
1 t. ancho chili powder
3 lb. of Andouille sausage finely diced
1 lb of chestnut
Make a cut in the end of the chestnut about ½
long and place in a microwaveable bowl with
about ¼ inch of water. Cover with plastic
wrap and microwave on high for 4 minutes.
The chestnut will split open and be soft like a
baked potato. Take the shell off and coarsely
chop the nut. Set aside in a bowl.
In a large fry pan melt the butter-sauté the
garlic, onions and celery until soft but with
not color so keep the flame on medium. Now
add the ancho powder and sage leaves and
cook for 1 minute longer. In a very large bowl
place both of the stuffing mixes-add the milk,
stock and the vegetables along with the
chestnuts-mix all together-If it is dry add
some additional stock until it is wet but not
soupy. Butter the bottom and sides of a
heatproof casserole-put the stuffing into the
casserole-dot the top with butter and cover
with foil wrap. Bake in a 350 degree oven for
1hr and 30 minutes. Uncover and serve with
gravy on the side.
I would suggest side dishes of oven roasted
Brussels sprouts, Bourbon mashed sweet
potatoes, roasted corn mashed potatoes and
green bean casserole. But that’s just my
preference. You choose your own.
Dessert could be maple glazed pecan pumpkin
pie with butter pecan ice cream.
remove them. If you don’t have an
instant read thermometer you must
have one to continue any type of real
cooking so go buy one before you
start. Now you must melt 6 T. of butter
in the microwave and when melted add
the same amount of olive or canola oil
to the butter. Mix well and rub it (or
brush it) all over the turkey.
Just read the recipe twice and go slow.
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia
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