Roasted turkey recipe is a very delicious dish.Many people ask -"How to roast a turkey?How long to roast a turkey?"We'll try to give you the best answer.

Allow 20 min. per lb(0.45 kg)for cooking and 20 min extra.Cooking time for turkey 10-15lb is 4-5 hours.

Roast Turkey

To prepare roast turkey we'll need the following ingredients:

1.One turkey,10-15 lb

2.Butter

2.Quarter cup all-purpose flour

3.Salt and ground black pepper to taste

4.Prepared stuffing

For stock:

1.Neck,gizzard,liver and heart of turkey

2.One onion

3.One bay leaf

4.Half teaspoon salt

5.Six peppercorns

6.  Four cups water

7.One clove garlic(optional)

8.Two stalks celery(optional)

Wash and dry the turkey and rub the inside well with a salt.Fill the body and neck cavity loosely with prepared stuffing.Please see below how to make a stuff for roast turkey.Fold the skin over the neck opening.truss to secure the legs and wings close to body.Place the turkey,breast side up,on a rack in a large roasting pan and spread thickly with softened butter.

Cover loosely with aluminum foil and roast in 400F oven for 30 min.Reduce the temperature to 350F and continue to roast turkey until tender.Insert a fork in the meatiest part of the leg-if cooked the juice should not be pink.Transfer the turkey to a heated serving plate and keep warm.

Drain off all but 1/4 cup fat from the roasting pan.Stir in the flour and cook the  roux(a mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces)over low heat for 1 min.Gradually add 3 to 4 cups stock,stir in the sediment,and bring to a boil,stirring constantly.Simmer for 2-3 min.Add the mashed cooked turkey liver(if available)and salt and pepper to taste.Serve with the turkey.

To make a stock:Place all ingredients in a saucepan with cold water,bring to a boil,and simmer,covered,for 1 hour,or until the liquid is reduced by half.Skim and strain and use as required for the stuffing and gravy.

Carving Roast Turkey

 

This can be done in the traditional way.Place a fork an inch or two below the breastbone and,slipping the knife under the far wing,make an upward cut as far as you can:then a downward cut through the joint that holds the turkey wing to the body of the turkey;then a straight cut near neck.The wing should then drop off.

In cutting the leg,make a straight cut through the joint that holds it to the turkey,first cutting away all the strings.Cut an inch or two above the parson's nose,going as far as possible.Now slip the knife behind the joint again.The leg of roast turkey should now fall.Carve the breast meat obliquely.
Stuff for Roast Turkey
To make a stuff for this roast turkey you need the following ingredients:4 oz.veal,finely ground,4 oz.pork,finely ground,4 oz.turkey or chicken liver,finely chopped,1 cup all-purpose flour,4 eggs,1/4 cup brandy or dry cherry,salt and pepper to taste,mixed herbs to taste,thyme,marjoram,sage,bay leaf.

Mix all ingredients together thoroughly with the desired herbs.Add more flour or bread crumbs if the stuffing is too moist.Stuff for roast turkey is ready.

 

 

 
THE BEST RECIPES

This delicious recipe belongs to Swedish traditional cuisine.In Sweden,St.Martin's Day is celebrated on the 11th of November.Traditionally this day marks the end of autumn's work and the beginning of winter activities.Roast goose with apples is the dish of the day,and there are celebratory goose banquets in both homes and restaurants all over the land.

Roast goose with apples traditionally serves with Red Cabbage and Potato Pancakes,which are marry beautifully with this delicious dish.How to cook a goose?
Roasted Goose with Apples
To cook this delicious meal you'll need:

1.2 Cups pitted prunes,halved

2.2 Large apples(cored and chopped)

3.2 Cup red onion(chopped)

4.Finely grated zest of one orange

5.2 Tablespoons orange juice(freshly squeezed)

6. 1 Goose

7.Salt and ground black pepper to taste

8.8 Slices bacon

9.1 Cup defatted chicken broth

10.1/2 Cup tawny port

11. 1 Tablespoon red currant jelly

12.1 Tablespoon unsalted butter

For the stuffing,toss the prunes,apples,onions and orange zest and juice together in a bowl.Set aside.Preheat the oven to 325F(163C).Rinse the goose well and pat dry.Prick the skin all over with tines of fork.Rub inside and out, using orange juice,then sprinkle inside and outside with salt and ground black pepper.

Fill the cavities with the stuffing and close the cavities with poultry lacers.Put the goose,breast side up,on a rack in large roasting pan.Lay the bacon slices across the breast and then roast the goose for 1 1/2 hours,removing any fat in the pan every 30 min.

Remove the bacon and roast the goose about 3 hours,removing the excess fat occasionally.Transfer the goose to a platter,cover loosely,using aluminium foil,and let rest for 20-25 min.Pour off any remaining fat in the roasting pan.Add the chicken broth and port to the pan and bring to the boil,scraping any browned bits on the bottom of the pan.

Simmer over low heat for 5 min.Add the red currant jelly and simmer again for 2 min,stirring.Set aside.Your roasted goose with apples is ready.Before serving,warm the gravy over low heat.Add the butter and whisk until it is just mixed in.Bon appetite!



 

 

 
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A Mexican favorite,margaritas are much beloved by so many of my friends,and everyone of them has their own special secret to making this potent brew just right.The rim of the glass is either dipped in coarse salt or not,served over ice or frozen and slushy.So here is my one of the best margaritas recipe

Mexican Margaritas

To make this delicious margaritas recipe you'll need: 4 tablespoons coarse salt, 2 Lime wedges, 4 Ounces tequila(preferably Cuervo Gold), 1 Ounce Grand Marnier or other orange liqueur, 3 Ounces fresh lime juice,Ice cubes or crushed ice, 2 Lime slices for garnish
Method:
Sprinkle salt on a small plate.Rub the rims of 2 cocktail glasses with the lime wedges and then dip them into salt.Pour the tequila,Grand Marnier,and lime juice into a cocktail shaker,filled with ice cubes or crushed ice.Shake well and pour or strain half the mixture into each glass.Garnish each with a lime juice.