braised turkey

with cornbread-celery stuffing and pomegranate-cranberry sauce
2014-11-27

This was by far the best turkey I ever cooked; not that I’ve cooked very many. It was so tender it practically fell apart, very juicy, great flavor, quite different from oven-baked turkey. This was slow-cooked in a turkey 'roaster' oven, which really is only an oversize crockpot.

This is braising, moist cooking, I did not add any liquid, but by the time it was done, this bird was swimming.

INGREDIENTS

This is what you need for 10+ servings:

1 turkey, 12+ lbs.
S&P, spices

Optional:

stuffing

Pic1: braised turkey

Directions

Pic2: turkey, cornbread stuffing, sauce
Pic3: turkey wing

Thaw the turkey in the refrigerator.
Puncture the bag and drain the liquid.
Wash the turkey inside and out, pat dry and rub with your favorite spice mix.
Optional:
- Fill the body cavity with stuffing.
  I used a cornbread & celery stuffing for this one.
Place the turkey on the grill.
I placed it in an oven-proof glass dish on top of the grill, so the turkey would swim in its juices.
Set the oven at 250 ºF instead of the recommended 350 ºF with cooking time 40-45 min./lb. instead of the recommended 30.
Optional:
- glaze / lacquer the turkey and bake at 400 ºF for the last 15 minutes to brown and crisp the skin.

Serving suggestions:

The finishing touch: Pomegranate Cranberry Sauce. So much better than cranberry alone!
I made cornbread stuffing on the side with the cooking liquid from the turkey, a diced onion and some butter and celery. Turned out good.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org