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!!
- Chef's Salt: 1 cup Kosher salt
- 1 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
Rub the turkey inside and out with Chef's salt. Place one handful of
mixed 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.
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Source: Hungarian chef, Louis Szathmary
Submitted By: Tim Olson