KosherEye
<<< o >>> Chickpea Fritters <<< o >>> Pumpin Honey Loaf <<< o >>> Rice Fit for a King <<< o >>> Homemade Date-Honey <<< o >>> Root Vegetable Tsimmes with Date-Honey <<< o >>> Crustless Pumpkin Custard with Date-Honey <<< o >>> Sweet and Sour Meatballs with Date-Honey <<< o >>> Apple Honey Jar <<< o >>> Apple and Honey Cake <<< o >>> Open-faced Italian Plum Tart with a Meurbeteig Crust <<< o >>>
Bookmark and Share
Chef Avram’s Roast Turkey PDF Print E-mail

KosherEye.com

roastedturkey

by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts

A classic way to roast a turkey. Citrus in the cavity of the turkey lends a beautiful aroma to the bird and cuts the strong flavor of turkey fat. Discard the fruit after the bird is cooked.

Ingredients:

1 10-15 pound kosher turkey
1 whole orange
1 whole lemon
Canola oil
String for trussing

Directions:

Preheat oven to 450 degrees (convection, when possible). Wash and dry the turkey very well.

Cut whole orange and lemon including rind and place inside turkey cavity. Truss the turkey legs with string. Oil entire turkey.

Place breast up in roasting pan and roast for 45 minutes until turkey is well browned. Then, cover breast and legs with aluminum foil and reduce oven temperature to 325 degrees. Continue roasting until the bird reaches an internal temperature of 160 degrees at the thigh.

Total cooking time is approximately 18 minutes per pound, which means a ten pound bird takes approximately 3 hours to roast fully.

Notes:

Recipes: Poultry, Turkey, Kosher

 
<< Start < Prev 1021 1022 1023 1024 1025 1026 1027 1028 1029 1030 Next > End >>

Page 1028 of 1528
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3