After the holidays Jake and I stock up on sale priced ham and turkey to eat throughout the year. Needless to say we try to be thrifty, we buy in bulk when it’s a good deal and we have a BIG freezer. Right now we have 1 turkey and 5 hams in there. Not to mention all the other stuff. Home made baby food is taking up a lot of real estate these days. It’s a good thing that kid is cute.
So turkey was on sale and I bought a few smaller 6 or 7 lb birds. Jake buys stuff and gets the big boys but I am wise to the game now. We (girls and I) do not like to eat the same thing for 5 weeks or until it turns moldy. Jake will. Ditto with the leftovers. I can eat something once or twice after the initial meal then I am done like the dishes.
Anyway…this one little bird is going to feed my family several times without making us (girls and I) gag. Recipe 1: Roasting The turkey. Here is the recipe I altered to fit my needs from the Barefoot Contessa: http://www.thedailymeal.com/barefoot-contessas-herb-roasted-turkey-breast
Oven Roasted Herbed Turkey
(I brined this one. Don’t think I’m going to do that again. Totally going the browning bag method next time.)
1 whole turkey 6 or 7 lbs cleaned up
8 garlic cloves
3 celery ribs roughly chopped
1 large onion roughly chopped
2 oranges quartered
1/2 tbsp dried sage
1/2 tbsp dried rosemary
1/2 tsp dried thyme
2 tbsp olive oil
2 tsp dried ground mustard
salt and pepper to taste
Dry white wine
Preheat the oven to 325.
Wash and clean the turkey taking out and discarding the packet inside (unless you use it for something else). Pat the turkey dry with paper towels. In a separate bowl mix olive oil, spices, salt and pepper, and the juice of half an orange. Stir it up good and slather on the turkey. I should note that I loosened the skin and put some under it as well. Use it until it’s gone. At this point you should have your baking pan out with the baking bag resting in it.
Open your baking bag and insert the turkey and roughly gut veggies, garlic, and oranges. Now take that dry white wine and fill the bottom of the bag. You might want to hold the bag so it doesn’t run out. Slit a few holes in the top of the bag to vent. Then bake. My turkey was done in about 1 hour and 40 minutes. Please check your turkey with a thermometer. Temp at thickest part of the bird should read 165.
Rest the turkey for at least 15 minutes. Resting ensures a juicier bird. I rested mine for about 30 minutes.
We enjoyed this recipe. I served it with spaghetti squash gratin. The reason I am not brining again is because it turned out kinda salty. I thought I thoroughly washed that bird but saltiness was a bit of an issue. Not in that ewww I am not eating this issue but just enough of one to make me try the brown bag method next time. Jake is not into salt. If you can brine like a champ then go for it. I did this one in a roasting pan and filled the bottom of the pan with the wine. My bird was foiled on top half way through to stop the skin from over browning.
After this dinner Jake carved the bird. We saved the drippings and such left in the pan along with the carcass. Each was stored separately in the fridge for future uses. Turkey sandwiches were eaten the next day. I have 2 more recipes I will make from this one bird.