The Rural Voice, 2000-10, Page 42RURAL LIVING
In October it's time to talk turkey
Selected by Bonnie Gropp
With the approach of Thanksgiving,
turkey becomes a hot topic for busy
cooks planning their holiday meals.
But in addition to the elegance of a
traditional holiday feast, there are
wars to serve turkey for smaller
celebrations or with a new twist. You
can also create delicious meals later
with the leftovers.
ROAST TURKEY AND
STUFFING A LA RUM
1 ready -to -cook turkey, 10-12 lbs
1 tsp (5 mL) rosemary
1 tsp (5 mL) sage
1 tsp (5 mL) thyme
1 tsp (5 mL) basil
freshly ground pepper
1/4 cup (50 mL) white rum
butter
stuffing (see below)
Remove the giblets package from
the breastfold and wash thoroughly in
cold water.
Mix the seasonings together with
the rum and rub the inside of the
turkey with the mixture.
Stuff the turkey with the prepared
stuffing (see below). Truss the bird.
Rub the outside of the turkey with
butter and place it breast side up on a
rack on a roasting pan.
Place in preheated 370°F (180°C)
oven for 30 minutes. Reduce the heat
to 325°F (160°C) and cook for 20-25
minutes per pound.
If parts of the turkey look like they
may brown or burn too much use foil
to cover the areas.
For best results, use a meat
thermometer. Your turkey is done
when the thermometer reads•180°F
(82°C) when inserted in the deepest
part of the thigh.
STUFFING A LA RUM
1 small onion, chopped
1/4 Ib (25 g) mushrooms, chopped
butter
1/2 cup (125 mL) raisins
1 cup (250 mL) chopped celery
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) chopped walnuts
1/2 Ib (250 g) sausage, cooked and
chopped
1 cup (250 mL) chopped and
cooked apples
38 THE RURAL VOICE
Recipes offer ways to serve a holiday tradition with a twist.
1 cup (250 mL) crushed pineapple
8 cups (2 L) soft bread crumbs
1 cup (250 mL) chicken stock or
broth
1 cup (250 mL) white rum
Saute the onions and mushrooms
in butter and set aside.
Soak the raisins in warm water for
5-10 minutes.
Mix the celery, pecans, walnuts,
sausage, apples, pineapple and raisins
together in a large bowl. Add the soft
bread crumbs and toss the mixture
until everything is thoroughly
blended. Add the chicken stock and
rum and continue to toss.
Stuff the turkey, but not too tightly
since the stuffing will expand when it
cooks.
BREAST OF TURKEY WITH
ASIAN SPICES
1 boned turkey breast, 4-5 pounds
2 tbsp Asian five -spice blend
3 tbsp vegetable oil
1 tbsp sesame oil
1/3 cup orange juice
1/3 cup soy sauce
3 cloves garlic, minced
2 tbsp minced fresh ginger
1/2 cup minced fresh cilantro
Place turkey breast flat in a large
non-reactive pan. Rub both skin and
underside with a tablespoon of the
five -spice blend.
Whisk together vegetable oil,
sesame oil, orange juice and soy
sauce. Stir in garlic, ginger and
cilantro. Pour mixture over turkey
and let marinate covered in the
refrigerator for several hours or
overnight.
Remove turkey from marinade and
place skin side up on cooking grate in
barbecue. Cook until a meat
thermometer inserted in the thickest
part reads 165°F.
Remove from grill and let stand 10
minutes before carving on the bias
into thin slices. Arrange and a platter
and serve hot, warm or at room
temperature.
ROLLED APPLE -STUFFED
TURKEY BREAST
5 Ib (2.5 kg) boneless turkey
breast, skinned
pinch each salt and pepper
3/4 cup (175 mL) apple juice or
apple cider
2 tbsp (25 mL) dry white wine
1 tbsp (15 mL) curry powder
1 small onion, minced
1 stalk celery, chopped
1 tbsp (15 mL) butter
2 McIntosh apples, peeled and
diced
2 slices whole wheat bread,
crumbled
1/2 tsp (2 mL) poultry seasoning
Sauce:
1 cup (250 mL) chicken broth