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Monday, November 9, 2015

Honey Juicy Turkey with Thyme






Course Main Dishes
Prep. Time 20 - 30 mins
Cooking Time 4 - 5 hrs
Yields 10 to 12 servings

1 10 to 12 lb (4.5 to 5.5 kg) turkey, prepared
1/2 cup (125 ml) liquid honey, slightly warmed in microwave
3 tbsp (45 ml) chopped fresh thyme
Dried thyme
Paprika
Pepper
Unsalted butter
Salt

Stuffing:
2 tbsp (30 ml) vegetable oil
2 tbsp (28.4 g) butter
1 chopped onion
1 red bell pepper, trimmed and thinly sliced
3 garlic cloves, crushed
4 celery sticks, finely sliced
1 1/3 lb (650 g) ground pork
1/2 cup (124 g) chopped dried dates
20 soda crackers, crumbled
1/2 cup (125 ml) 15 % cream
2 eggs
1 tbsp (15 ml) dried tarragon
Salt
Pepper


Instructions
 
Preheat oven to 450 °F (230 °C).

Stuff turkey's main cavity with Stuffing.

Make small incisions in turkey's skin. Insert liquid honey and thyme under skin with a teaspoon. Season bird with thyme, paprika and pepper and rub bird with mixture. Sprinkle turkey with small butter chunks.

Arrange prepared turkey in roasting pan. Cover loosely with large foil sheet, if desired. Reduce oven to 350 °F (180 °C) and roast turkey for 4 to 5 hours. Baste turkey every 20 minutes, seasoning with salt the first time around. If covered with foil, remove foil 1 hour before cooking time is up and baste every 15 minutes until done. Remove turkey from oven and let stand for 10 minutes before serving.

To make sauce, pour water in roasting pan while scraping bottom with spatula. Pour in a sauceboat and skim off fat with spoon. Serve immediately with puréed potatoes, honey carrots and green peas.

Stuffing:
In saucepan, sauté onion, red bell pepper, garlic and celery in oil and butter for 4 minutes while stirring. Add pork and cook until done. Drain off fat. Add remaining ingredients to pork mixture. Season to taste with salt and pepper. Refrigerate until ready to use.


Per serving
 
Energy: 556 Calories
Protein: 40 g
Carbohydrate: 36 g
Calcium: 6 % / 66 mg
Fat: 28 g
Fibre: 1.6 g
Sodium: 178 mg

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