turkey lurkey
Maple Bacon glazed turkey with wild rice and cornbread stuffing and bourbon gravy
recipie yeilds about 12 cups of stuffing.
1 turkey, 12 to 13 lbs
5 to 7 cups of homemade or low salt canned turkey or chicken stock
1/2 cup dried cranberries
1 cup apple or pear cider
1 cornbread recipie- broken into chunks, or cut into cubes (I prefer to cut it into cubes mom)
4 cups cooked wild rice (1 cup raw)
4 ripe pears peeled cored and diced(or apples - that's what I used)
8 oz unsalted butter melted
1/4 chopped fresh flat leaf parsley
4 scallions, trimmed, white parts chopped.
2 tbsp chopped fresh sage
1 tbsp finely chopped garlic
1 tbsp salt, more to taste
2 tsp gresh ground black pepper
6 strips of tasty ass bacon - Canadian!!
1/2 cup of real maple syrup, not some aunt jemima crap
3 tbsp all purpose flour
2 tbsp bourbon, or to taste
remove the neck and giblets from the turkey.
rinse the turkey and pat dry.
plump the dried cramberries in cider by warming them both in a saucepan, then let stand for about 5 min. Drain the cranberries, keeping berries and cider separately.
Heat the ove to 350*f
in a large bowl, toss together cornbread, cooked wild rice, half the diced pears, the melted butter, scallions, sage, garlic, and cranberries. season to taste with salt and pepper. stir in about 1 cup of stock, plus half of the cider.
Loosely stuff front and back of turkey. put the remaining stuffing into a casserole dish, cover with foil, and bake for the last 45 min of turkey's cooking time
put the turkey into the pan, and lay the bacon strips over the breast. Add one cup of the stock and the remainingcider to the pan, as well as the remaining pears. Roast for about three hours, basting frequently and adding more stock if the pan gets dry.
During the last hour, baste with drippings and brush with maple syrup. Turkey is done when the juices run clear when poked with a fork, or the internal temp of the thigh is about 175*F.
Remove from the oven and place turkey on a platter. Remove bacon for ease of carving.
Mom, I doubt I need to tell you how to make gravy. But just in case....
at the very end of the whole gravy making process, whisk in the bourbon and season to taste.
happy thanksgiving, mummy.
recipie yeilds about 12 cups of stuffing.
1 turkey, 12 to 13 lbs
5 to 7 cups of homemade or low salt canned turkey or chicken stock
1/2 cup dried cranberries
1 cup apple or pear cider
1 cornbread recipie- broken into chunks, or cut into cubes (I prefer to cut it into cubes mom)
4 cups cooked wild rice (1 cup raw)
4 ripe pears peeled cored and diced(or apples - that's what I used)
8 oz unsalted butter melted
1/4 chopped fresh flat leaf parsley
4 scallions, trimmed, white parts chopped.
2 tbsp chopped fresh sage
1 tbsp finely chopped garlic
1 tbsp salt, more to taste
2 tsp gresh ground black pepper
6 strips of tasty ass bacon - Canadian!!
1/2 cup of real maple syrup, not some aunt jemima crap
3 tbsp all purpose flour
2 tbsp bourbon, or to taste
remove the neck and giblets from the turkey.
rinse the turkey and pat dry.
plump the dried cramberries in cider by warming them both in a saucepan, then let stand for about 5 min. Drain the cranberries, keeping berries and cider separately.
Heat the ove to 350*f
in a large bowl, toss together cornbread, cooked wild rice, half the diced pears, the melted butter, scallions, sage, garlic, and cranberries. season to taste with salt and pepper. stir in about 1 cup of stock, plus half of the cider.
Loosely stuff front and back of turkey. put the remaining stuffing into a casserole dish, cover with foil, and bake for the last 45 min of turkey's cooking time
put the turkey into the pan, and lay the bacon strips over the breast. Add one cup of the stock and the remainingcider to the pan, as well as the remaining pears. Roast for about three hours, basting frequently and adding more stock if the pan gets dry.
During the last hour, baste with drippings and brush with maple syrup. Turkey is done when the juices run clear when poked with a fork, or the internal temp of the thigh is about 175*F.
Remove from the oven and place turkey on a platter. Remove bacon for ease of carving.
Mom, I doubt I need to tell you how to make gravy. But just in case....
at the very end of the whole gravy making process, whisk in the bourbon and season to taste.
happy thanksgiving, mummy.