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3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried
3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 tablespoon ground pepper
2 teaspoons salt
1 20- to 21-pound turkey, neck and giblets reserved
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter, melted
For gravy: 1/2 cup all purpose flour
1/2 cup dry Sherry
3 tablespoons butter
12 ounces fresh shiitake mushrooms, stemmed, sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried
4 cups (about) canned low-salt chicken broth
1/3 cup whipping cream
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1 teaspoon dried

Make turkey: Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.) Position rack in lowest third of oven and preheat to 425F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy. Meanwhile, prepare gravy: Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and saut? until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.) Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

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1 8-10-pound turkey
Salt to taste
10 thickly sliced strips of bacon
1 recipe Liver and Walnut Stuffing or Rice

Set the baking rack at the lower level of the oven and preheat the oven to 400F. Wash the turkey inside and out and dry with paper towels. Rub with salt inside and out. Stuff with one of the dressings but not too tightly; there should be room for the dressing to expand. Sew up the cavity or close it with skewers. Truss the bird. Line each side of the breast with 3 strips of the bacon and secure with string. Wrap each leg with a bacon slice and tie in place. Use the remaining 2 bacon strips to line the spot in the roasting pan where the turkey back will rest. Insert a meat thermometer into the thigh, not touching the bone. Place the turkey, breast side up, in the pan, cover loosely with foil, and roast for 45 minutes. Reduce the heat to 375F and continue to roast for 21/2-3 hours more, basting every 30 minutes with the pan drippings. The more often the turkey is basted, the juicier it will be. Remove the foil when the meat thermometer registers 145-150F and continue roasting. The turkey is done when the meat thermometer registers 175F. When the thigh is pricked with a skewer, the juices should be transparent and colorless, not pink. Remove the turkey from the oven and, while it is resting for 15 minutes, pour the pan juices into a cold shallow container and place in the freezer so the fat can be removed more easily. Open the turkey cavity, remove the stuffing, and serve in a separate bowl. Carve the turkey and arrange the pieces on a heated platter. When the fat has solidified on the juices stored in the freezer, spoon it off, reheat the juices, and pour over the turkey.

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