Apple Turkey, turkey!
Thanksgiving will soon be upon us again. Are you bored with same old turkey and stuffing? You are? What’s wrong with you? Turkey is as American as Mom and Apple pie. I’ll bet you didn’t know that Benjamin Franklin once lobbied for the turkey to be the national bird. That’s right, old Ben wasn’t even thinking Bald Eagle. Of course, he also lobbied for German to be our language, instead of English. What a strange and wonderful character!
So, this Thanksgiving you’re willing to try making the bird. It’s not as difficult as Aunt Josephine would have you believe. In fact, She spends all of about 20 minutes prepping, and then knocks back half a bottle of Boone’s Farm, while everyone else comments on how much work she’s doing.
MFO: 6 There’s a fair amount of prep work to be done, and some of it ain’t pretty! We’ll talk giblets a little later.
- Ingredients: Turkey, 8 Granny Smith apples, apple juice, room temp.butter, marinade injector, salt, pepper,
- Cooking Instructions: Thaw your turkey. This can take up to a few days. Once the turkey is thawed, place the turkey in a CLEAN kitchen sink. Fill the sink with water, and add some salt to the water, and let the turkey sit in the water. Remove the gizzards and giblets from the neck and body cavity of the bird. You MUST wash the outside AND the inside of the turkey. Remove turkey from the water and place on a clean dish towel, breast up. Cut apples into halves, and insert into the neck and body cavities. Fill the body cavity completely, and then tie the legs together, so the apples don't fall out. Pour some juice into a tall glass. Stick the marinade injector needle into the juice, and fill the syringe with juice. Insert the syringe into the turkey, and slowly push the plunger to release the juice into the meat. Repeat until the entire bird has gotten its "shots". Wash your hands, and throw the rest of the juice in the glass away- do not drink it!. Rub butter all over the entire bird, including the legs and wings. Sprinkle salt and pepper over the bird, and follow cooking instructions. This will be a very moist, flavorful bird.
- Options:: You can use paprika sprinkled over the top of the buttered turkey to achieve that coveted brown skin.
- Helpful Hints:: IMPORTANT: Use your thermometer to check internal temps by inserting into the turkey breast. It should read at least 180 degrees.
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on Thursday, November 19th, 2009 at 8:09 pm and is filed under Big Game.
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