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This month's recipe: Apricot Glazed Turkey
Fed up with turkey at Christmas is one thing, but turkey for Easter is a new experience worth trying.
10 Kgs. turkey, fresh.
Lt. turkey broth.
As needed salt and freshly ground black pepper.
For Apricot Glaze
1 Cup apricot preserves.
1 Cup apricot nectar.
1 tbsp Honey.
2 tbsp Fresh gingeroot, peeled and minced.
For Herb Butter
3/4 Cup unsalted butter, softened to room temperature.
3 tbsp Chopped fresh sage.
1 tsp Freshly ground black pepper.
1/2 tsp Salt.
Preheat the oven to 204 degrees C (400 F).
Mix apricot nectar, preserves, ginger and honey in a small heavy saucepan and bring to a boil.
Decrease the heat to medium-low and simmer for about 15 minutes, set aside.
Blend butter, sage, salt and pepper in a small bowl and keep aside this herb butter.
Clean and dry the turkey with paper towels and season with salt and pepper.
Put the turkey on rack, and place in a large shallow roasting pan.
Slide fingers under the skin of turkey breast to loosen the skin.
Spread half of the herb butter over breast under the skin and put rest of the herb butter in small saucepan. Place it on low heat till melted.
Brush the herb butter outside of the turkey.
Tie the legs together loosely to form the shape of the turkey and Rroast turkey for about 30 minutes.
Decrease the oven temperature to 163 degrees C (325 F).
Continue to roast turkey for another 1-1/2 hours, basting occasionally with pan drippings. Add broth to the pan if pan drippings evaporate.
Place the apricot glaze on low heat and simmer.
Brush the turkey with 1/2 cup glaze and cover turkey with heavy foil.
Roast turkey for about 1 hour. 16. Rremove the foil and roast turkey for another 30 minutes, brushing rest of the glaze over turkey.
Remove the foil and roast turkey for another 30 minutes, brushing rest of the glaze over turkey.
Turkey is cooked when the internal temperature measures 77 degrees C (170 F) in the breast.
Place turkey on serving dish, loosely tent with the foil and Let stand for about 30 minutes before carving.
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Back to main menu of issue No. 103 Mar. - April 2009
This Month's Recipe: BoudreauxÂ’s Zydeco Stomp Gumbo
For Mardi Gras you must try this New Orleans Â“toe curlin TexicajunÂ” hybrid of a classic dish that will put a smile on everyoneÂ’s face thatÂ’s eating it.
The Christmas or New Year Recipe: Prime Rib au Jus and Horseradish
This monthÂ’s recipe is a 007 Martini Fondue
This monthÂ’s recipe is SEA FOOD STEW
Now for something French!
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