Two Turkey Days Ago, I Cooked a Delicious Brine Turkey w/ Red Wine and Dark Beer; Now I Can't Find the Recipe! - can wine make you have dark stools
Ideas? I think the Newcastle Beer ® was added to my personal note, but the recipe calls for brining in Turkey over night before cooking, and adding red wine for every 1 / 2 hour or two in the oven. It rosemary and peppercorns, maybe some sage, and many other spices which made it absolutely fabulous. Has anyone a recipe that is similar - or any idea where I can find this recipe again? (I used the Internet two years ago, he wrote, but unfortunately - has during my move from Boston to Los Angeles, the recipe will be lost or deleted.)
Monday, February 15, 2010
Can Wine Make You Have Dark Stools Two Turkey Days Ago, I Cooked A Delicious Brine Turkey W/ Red Wine And Dark Beer; Now I Can't Find The Recipe!
2 comments:
Roast turkey and jelly CITRUS GLAZE
Start the preparation of Turkey in the night, overnight soak in brine, which makes it very juicy roast bird.
See how to prepare and store your bird with our streaming video demonstration.
Turkey
7 liters of water
1 cup salt
1 16 - to 18-pound Turkey, neck, heart and stomach reserved for Giblet Stock
9 tablespoons butter 1 / 2 cup red currant jelly
4 teaspoons fresh oregano, chopped
1 tablespoon orange zest
1 tablespoon lemon zest
1 cup chopped shallots
1 cup (or more) chicken broth, canned, low sodium --
For the sauce
Giblet Stock
1 / 2 cup (about) chicken broth, canned, low sodium --
1 / 4 cup flour
1 / 4 cup ruby port
2 tablespoons freshly squeezed orange juice
2 tablespoons fresh lemon juice
Peel 1 / 4 c. Teaspoon grated orange peel
Turkey Brand:
Provide water and mix salt in a large pot, stir to dissolve salt. Rinse turkey inside and out. Add to Turkey, Salt Lake. CoverPot, refrigerator.
Combine butter and jelly melted in small saucepan over medium heat. Stir in marjoram, orange peel and lemon peel. Freeze until the mixture is semi-firm, about 1 hour, stirring occasionally.
F. Position rack in lower third of oven and oven to 375 ° drainage Turkey, dry and out. Sprinkle the shallots in the roasting. Place the turkey in the shallot. From the neck end, slide hand between skin and breast meat to solve your skin. Spread 1 / 2 cup chilled gelatin mixture) the meat under the skin of the breast and more from Turkey, the remaining gelatin mixture Reserve (in the sauce and glaze. If Turkey, stuffing, spoon stuffing into neck and main cavity free. Put the tie wing tips in Tur-key, his legs together to keep fit.
Roast turkey 45 minutes, with a little broth to pan if drippings are threatening to burn. Reduce oven temperature to 350? F. Turkey Cover paper. Roast until a thermometer inserted in thigh registers 180? ° F by waving more broth if necessary to the burning of fat and spray occasionally with the juice of Turkey to keep a3 hours or more if you fight longer without filling 3 1 / 2 hours when filled. If necessary, in Turkey discovered in the last 20 minutes to brown skin. Transfer the turkey on the plate. Cover with foil and let sit for 30 minutes. Re-use mixture into the pan sauce.
Prepare the sauce:
Strain pan juices into large measuring cup, spoon fat. Add Giblet has, if necessary, add enough broth to measure 4 cups. Mix in a large saucepan bring to a boil. Combine 4 tablespoons reserved gelatin mixture and flour into a bowl of noodles. Whisk in the paste mixture values. Add port and lemon juice and cook reduced until thick enough to spoon, about 12 minutes. Stir in orange peel. Season with salt and pepper.
Hot Turkey brush with the remaining gelatin mixture and enough to polish.
Makes 8-10.
Bon Appetit
Check out these recipes for roast turkey with these ingredients:
http://dnoneoftheabove.com/recipesearch? ...
http://dnoneoftheabove.com/recipesearch? ...
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