In the Kitchen with David EPISODE NINE Thanksgiving II: Roasted Honey Orange Turkey скачать в хорошем качестве

In the Kitchen with David EPISODE NINE Thanksgiving II: Roasted Honey Orange Turkey

Honey-Orange Glazed Turkey 1-13-15 pound turkey 1 pound butter 1 1/2 gallon of orange juice Fresh Orange zest Salt and pepper 1/2 cup honey Rinse and pat dry turkey Remove any and all plastic and Turkey parts from bird (Pop-ups, inner neck and gizzards.) Rub zest under the skin on the meat, careful not to tear the skin. Quarter the zested orange and stuff it in the cavity. Truss the bird, Using room temperature Butter, slather the bird in one full stick of butter. Prepare basting liquid: melt remaining 3 sticks of butter, and 1/2 gallon of orange juice Roast Turkey at 425 degrees for 45 minutes. Basting every 15 minutes. Reduce oven temperature to 350 and continue basting every 30 minutes. Pull Turkey from oven when a thermometer is inserted into the thickest part of the thigh and the temperature reads 165 degrees. Allow bird to rest 30 minutes before carving, before serving heat 1/2 cup honey and using a pastry bush liberally brush the otter skin of the turkey. Carve and Serve For the Bouquet Garni: .25 oz fresh cut thyme 4 bay leaves ** You will need plenty of Cheese Cloth for your bouquet and for covering the turkey.