Herb Roasted Turkey

Sweet Daddy D's Herb Roasted Turkey
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A dry brine and a liberal application of a butter and herb paste will result in a tender and juicy bird. So good, you won't want to just eat turkey on Thanksgiving.
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Dry Brining
  1. Mix the Dry Brine ingredients together in a small bowl and set aside.
  2. Remove giblets from inside turkey and reserve for another use. Rinse turkey inside and out and dry very well with paper towels.
  3. Liberally coat turkey inside and outside with dry brine; place the bird on a rack over a baking pan and refrigerate uncovered for 12 - 14 hours (1 hour per lbs)
  4. Rinse off the dry brine thoroughly inside and out; dry the bird with paper towels; place back on the rack over the baking pan and store again in refrigerator uncovered for 4 to 6 hours or longer if possible. (This helps to dry off the skin which will help make the skin crispy when roasted).
Prepping the BIrd
  1. While the bird is sitting in the fridge, mix all the Herb-Butter Paste ingredients together in a bowl and set aside. The butter should be very soft, but not totally melted. Tie the fresh herb sprigs left over from the Herb Butter Paste (fresh sage, rosemary, thyme, oregano, tarragon and basil) together with butcher twine and set aside. Cut the apple, orange, yellow onion and garlic into the proper sizes.
  2. Remove the turkey from the refrigerator.
  3. Prepare the cavity first before moving to the outside: Rub inside the cavity liberally with Herb-Butter Paste, then stuff the cavity with herbs, fruit and veggies:
  4. Place the tied herbs deep in the cavity and follow with as much of the apple, orange, yellow onion quarters and garlic halves as possible. Depending on the size of the bird and the cavity, this may not all fit.
  5. To loosen the skin on the turkey, slide your fingers under the skin, moving your fingers deeper under the skin while you hold the skin with the other hand. Spread the Herb Butter Paste underneath the loosened skin as much as possible, then rub the Herb Butter Paste all over outside (top and bottom) of the bird. Leave as thick of a coating as you can on top of bird.
Roasting
  1. Preheat oven 325 degrees
  2. Spray a roasting rack and roasting pan with nonstick spray. Place the buttered bird on the roasting rack set in the roasting pan with about 1 cup of water or white wine in bottom of the pan
  3. Roast at 325 deg for about 3 to 3 1/2 hours, until breast temp is 170; thigh 165 degrees. Cover with foil if browning too much or when it is golden brown.
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Sauteed Mushrooms

sauteed mushrooms
Sweet Daddy D's Sauteed Mushrooms
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So you've already decided on steak. But to really elevate that delicious cut of beef you've chosen, you need sides and accompaniments that are as special as the main attraction. Saute up these mushrooms and you will cherish every bite!
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  1. Clean the mushrooms under cold water and slice. Chop the green onions and garlic and set aside. Mix the herb and spice blend and measure out the wine.
  2. Heat oil and butter in skillet over medium high heat until butter starts to foam.
  3. Add green onions and saute for a couple of minutes.
  4. Add garlic and saute until aromatic, about another minute.
  5. Add the mushrooms. Stir and shake the pan until the mushrooms are all coated with the butter/oil and continue until starting to brown on the edges.
  6. Add herb and spice blend and continue to saute for another few minutes.
  7. Add the wine and bring to a boil, continuing to shake the pan and stir until the wine has reduced down to a glaze.
  8. As an option, you can reduce the wine down until it is almost a glaze, then remove from heat and cover with aluminum foil. When steaks are resting, return the skillet to a medium high heat and complete the reduction of the wine.
Recipe Notes

This is the ultimate accompaniment for a nice steak, but also great with hamburger steaks or just about any meat.

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Creole Vinaigrette

Sweet Daddy D's Creole Vinaigrette
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  1. Combined all ingredients in a small bowl and whisk together.
  2. Pour over mixed greens and mix well.
  3. Unused portion can be stored in an airtight container for up to a week.
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