 |
DELICIOUS Turkey Recipe | |
Hungarian Turkey | |
|
Ingredients:
Chef's Salt: 1 cup Kosher salt1 Tbsp. Hungarian (or other) paprika 1 tsp. black pepper 1/4 tsp. celery salt 1/4 tsp. garlic salt The Turkey: 1 10-12 lb. turkey 4 Tbsp. Chef salt mixed with 1 tsp. thyme and 1 tsp. sage 1 cup each coarsely chopped carrots, celery, onions, and turnips 1 cup cold shortening (butter, margarine, or lard) 1 clove garlic (more if you like) 1 tsp. peppercorns 1 large brown paper bag with no printing on it
Directions:
Rub the turkey inside and out with Chef's salt. Place one handful ofmixed veg in the urkey. Place the rest of the veg, etc. in the bottom of a large roasting pan. Add enough water to have about 1 to 1-1/2 in. Smear the turkey with the shortening. Carefully place in the bag and roll so the bag is sealed. Place in the pan on top of the veg. Add more water so it comes up the sides of the bag about one inch. Roast at 325 degrees Fahrenheit for 3 hrs., plus or minus. Thigh should register about 180 degrees with a meat thermometer. Open the bag and pull it off and out from under the turkey. Increase the oven to 425-450 degrees and baste every ten min. for one half hour. Remove from oven and let rest on a platter for at least fifteen and up to thirty minutes before carving. Strain the liquid to make the gravy, but check to see if it is too salty first. If so, use some of this and some canned chicken broth to make the gravy. It's guaranteed. I promise!! Don't over cook a turkey. Over the years, we have come up with the
following for turkey. It is taken from another Hungarian chef, Louis
Szathmary, and it even surpasses the Weber, although that is our
alternative method!!
| |