Razzle Dazzle Recipes - Thanksgiving Recipes
Machine Shed Restaurant Turkey Recipe
"Your Source for Turkey Recipes Online"
Machine Shed Restaurant Turkey
14 lb. turkey (preferably kosher or self basted) with all giblets
2 each onions, white, roughly chopped
2 each celery rib, roughly chopped
2 each carrots, roughly chopped
½ C. Kosher salt
½ stick butter
2 sprigs thyme
1 qt. chicken stock
2 T. cornstarch
½ C. water
1 T. Kitchen Bouquet (optional)
Preheat the oven to 375º. Set up a "V" rack in your roasting pan.
You might want to line it with foil and then spray the foil with
cooking spray (it will be easier to remove) Stuff the turkey with
the one chopped onion, one rib of celery and one carrot.
Truss the turkey, you can use ordinary kitchen twine. Tie the legs
together at the ankles then run the twine under the wings of the
turkey, pull the twine tight and tie a knot at the neck of the bird.
Place the bird on the rack. Place the remaining vegetables
underneath the "V" rack and cover with a 2 cups of water. Rub the
butter around the bird, coating it as evenly as possible.
Sprinkle the bird with salt and the remaining thyme. Place the
turkey on the "V" rack. Place the turkey in the oven. Cook for 1
hour, and then baste it with some of the drippings and reduce the
temperature to 275º for two hours and continue roasting until poking
a hole in the leg results with clear running juices.
Remove the turkey from oven and let it rest. This is critical,
otherwise if you start cutting into it you will lose a lot of
Place the bird on a cutting board and cover with foil.
the juices that you have in the roasting pan and add 1 quart chicken
stock to them
Place these juices along with the now roasted vegetables in a
saucepan. Bring to a boil and let the gravy base reduce for 10
In a small cup, mix a half a cup of cold water with cornstarch, and
then add it to the gravy base. Using a hand mixer, puree the gravy
base until smooth. Add a little kitchen bouquet to give the gravy a
darker color if needed. (optional) Carve the turkey and serve.
Yield Serves 12
Don't forget to visit our other Recipe site at
That's My Home