Turkey (scaled & roasted)
Scalding the turkey shrinks the skin and locks in the juices. This method also uses a higher heat for less time than just roasting alone.
Serves: 4
Cook time: 2s-30
Ingredients
| ½ tsp | cayene pepper |
| 3-4 | stalks of celery, finely chopped |
| 1 tsp | garlic powder |
| 2 Tbsp | Italian spice |
| ½-¾ cup | melted butter or margarine |
| 1 | medium onion, finely chopped |
| 1 ½ Tbsp | sage |
| 1 Tbsp | thyme |
| 1 | Turkey |
| 20 cups | water |
| ½-1 | loaf white bread broken into bite-sized chunks |
Steps
Turkey
Turkey: best to use one that is NOT a Butter ball or injected with other junk
Boiling water: usually requires 1 electric kettle full and one pot with similar amount from stove - both required at same time
Ensure that turkey is thawed - may need to set in sink full of cold water for several hours - most frozen turkeys take 3-4 days to thaw in the refrigerator (dependent on size). Clean out and wash out turkey. Remove the tail piece and any excess fat from the bird. Leave in sink with breast side up. Pour half the boiling water over entire bird. Turn turkey over and pour the remaining water over the back of the bird. You will see the skin shrink. Stuff bird with prepared dressing. Force the legs through the skin bridge.
Roast at 400F for approximately 15 minutes per pound. (30 minutes per kilogram)
Dressing
- white bread broken into bite sized chunks
- onion - finely chopped
- celery - finely chopped
- Italian spice
- sage
- thyme
- garlic powder
- cayenne pepper
- melted butter or other spread
Mix all dry ingredients well in large bowl or top section of roasting pan. Pour melted spread over the ingredients and mix well - mixture should be just slightly moist. Stuff mixture into the cavity of the turkey.