Link to original post: [drupal=2805]Thanksgiving Day Feast[/drupal]
Tonight I prepared the turkey for tomorrow's feast. It'll be hectic tomorrow, so I did it tonight so as to free up some kitchen space.
I felt like sharing my family's recipe for oven roasted turkey. If anyone else has one they'd like to post, or just wanna comment, feel free!
Grandpa Chan's Thanksgiving Turkey Recipe
Step One, the Turkey:
Ingrediants:
1 cup Wan Ja Shan Soy
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup Shao Shing Rice Wine
1/4 cup Sherry
Preparation:
Open your turkey, I prefer fresh, but frozen is ok too, so long as it's thawed fully before you begin. Remove the neck and gizzard pouch. Rub the surface down with a liberal amount of salt, thus cleaning your turkey. Be sure to scrub all surfaces of the bird. Rinse with cold water and place in a large pan.
Mix in a bowl your ingredients, forming a marinade. Then poor it over the turkey. Ideally, you will marinade the turkey w/a baster, but you must do so for approx 1-2 hours, and some people just don't wanna do that, so you can use an injector but be VERY careful, meat injecting takes some practice, or you'll get dense spots of marinade, even after cooking, which due to this recipe being heavily soy based, will be very salty, and not good.
Once your bird is well marinaded, let it sit awhile and move on to your stuffing. This is a good time to preheat your oven to 325 degrees.
Step Two, the Stuffing:
Ingrediants:
1 Package Pepperidge Farm Herb Seasoned Stuffing
NOTE: If you're REALLY REALLY wanting to make scratch stuffing, be my guest, but don't ask me how, lol I just use the package, cause it has a great blend of breads, and employs generic spices (parsley, onion powder, salt, pepper).
1/2 cup diced celery
1/3 cup finely diced yellow onion
2 links Kam Yen Jan chinese sausage, cut into medium slices
4-6 Chinese dried mushrooms, sliced thin (no clue what they're called, can't read Chinese, lol) NOTE: You must pre-soak your mushrooms in a bowl of water for approx 1/2 hour - 45 minutes BEFORE you slice them up.
Preparation:
Make your package of stuffing according to instructions and set aside in large mixing bowl (or if you were bold and made some scratch stuffing, awesome, good job, set it aside). In a medium sauce pan on low heat, sweat your onions, then add the sausage. Raise to just below medium heat and cook for about 3 minutes, stirring occasionally. Add your celery. Stir, cover and raise to medium heat. Let this cook for 8-10 minutes or until the celery begins to soften. Finally stir in your mushrooms. Take this mixture and combine in the large mixing bowl w/the stuffing. Now onto step 3!
(This is a good time to stuff your turkey, and place in the oven. Make sure you drain the turkey fully, and don't throw out that marinade!)
Step Three, the Gravy:
Ingredients:
1 can Chicken Broth
1 Celery Stalk, whole.
1 Carrot, peeled and whole.
1 medium yellow onion, peeled and whole.
4 TBSP marinade from step 1.
1 Turkey Neck from step 1.
1 contents gizzard pouch from step 1.
1-3 TBSP flour
Combine all ingredients except the flour, in a stock pot and bring to full boil, then simmer for 1 hour. Then remove the contents, leaving just the liquid. Slowly add your flour, stirring with a fork to prevent lumps. SLOWLY. If you add too quick, it clumps up, and won't disperse. You may add as much as you like, for desired thickness. You may also add more marinade for color, but don't over do it! Too much = too salty. Bring back to full boil, then let simmer on low for another 15 minutes.
Last step:
Watch the pop-up thingy on your turkey, lol. Most turkeys have one, but if not, you can use a meat thermometer. There are also plenty of websites that'll give you an approximate cooking time based on weight of the bird (stuffed or unstuffed). Once it's done, pull it on out, let it sit a bit, then remove your stuffing and place in a serving bowl. Carve up the bird, get you a nice gravy bowl for your gravy and...
TA-DA! You now have learned Grandpa Chan's Thanksgiving Turkey Recipe :D
Happy Thanksgiving, SWF!
Tonight I prepared the turkey for tomorrow's feast. It'll be hectic tomorrow, so I did it tonight so as to free up some kitchen space.
I felt like sharing my family's recipe for oven roasted turkey. If anyone else has one they'd like to post, or just wanna comment, feel free!
Grandpa Chan's Thanksgiving Turkey Recipe
Step One, the Turkey:
Ingrediants:
1 cup Wan Ja Shan Soy
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup Shao Shing Rice Wine
1/4 cup Sherry
Preparation:
Open your turkey, I prefer fresh, but frozen is ok too, so long as it's thawed fully before you begin. Remove the neck and gizzard pouch. Rub the surface down with a liberal amount of salt, thus cleaning your turkey. Be sure to scrub all surfaces of the bird. Rinse with cold water and place in a large pan.
Mix in a bowl your ingredients, forming a marinade. Then poor it over the turkey. Ideally, you will marinade the turkey w/a baster, but you must do so for approx 1-2 hours, and some people just don't wanna do that, so you can use an injector but be VERY careful, meat injecting takes some practice, or you'll get dense spots of marinade, even after cooking, which due to this recipe being heavily soy based, will be very salty, and not good.
Once your bird is well marinaded, let it sit awhile and move on to your stuffing. This is a good time to preheat your oven to 325 degrees.
Step Two, the Stuffing:
Ingrediants:
1 Package Pepperidge Farm Herb Seasoned Stuffing
NOTE: If you're REALLY REALLY wanting to make scratch stuffing, be my guest, but don't ask me how, lol I just use the package, cause it has a great blend of breads, and employs generic spices (parsley, onion powder, salt, pepper).
1/2 cup diced celery
1/3 cup finely diced yellow onion
2 links Kam Yen Jan chinese sausage, cut into medium slices
4-6 Chinese dried mushrooms, sliced thin (no clue what they're called, can't read Chinese, lol) NOTE: You must pre-soak your mushrooms in a bowl of water for approx 1/2 hour - 45 minutes BEFORE you slice them up.
Preparation:
Make your package of stuffing according to instructions and set aside in large mixing bowl (or if you were bold and made some scratch stuffing, awesome, good job, set it aside). In a medium sauce pan on low heat, sweat your onions, then add the sausage. Raise to just below medium heat and cook for about 3 minutes, stirring occasionally. Add your celery. Stir, cover and raise to medium heat. Let this cook for 8-10 minutes or until the celery begins to soften. Finally stir in your mushrooms. Take this mixture and combine in the large mixing bowl w/the stuffing. Now onto step 3!
(This is a good time to stuff your turkey, and place in the oven. Make sure you drain the turkey fully, and don't throw out that marinade!)
Step Three, the Gravy:
Ingredients:
1 can Chicken Broth
1 Celery Stalk, whole.
1 Carrot, peeled and whole.
1 medium yellow onion, peeled and whole.
4 TBSP marinade from step 1.
1 Turkey Neck from step 1.
1 contents gizzard pouch from step 1.
1-3 TBSP flour
Combine all ingredients except the flour, in a stock pot and bring to full boil, then simmer for 1 hour. Then remove the contents, leaving just the liquid. Slowly add your flour, stirring with a fork to prevent lumps. SLOWLY. If you add too quick, it clumps up, and won't disperse. You may add as much as you like, for desired thickness. You may also add more marinade for color, but don't over do it! Too much = too salty. Bring back to full boil, then let simmer on low for another 15 minutes.
Last step:
Watch the pop-up thingy on your turkey, lol. Most turkeys have one, but if not, you can use a meat thermometer. There are also plenty of websites that'll give you an approximate cooking time based on weight of the bird (stuffed or unstuffed). Once it's done, pull it on out, let it sit a bit, then remove your stuffing and place in a serving bowl. Carve up the bird, get you a nice gravy bowl for your gravy and...
TA-DA! You now have learned Grandpa Chan's Thanksgiving Turkey Recipe :D
Happy Thanksgiving, SWF!
