Let's
Talk Turkey
When it comes to Thanksgiving,
Americans have a lot in common, but a new Butterball� national survey
found regional differences in the flavors, traditions and recipes they
enjoy. Garlic and sage are favorite seasonings for cooks in the Pacific
region, with more than 50 percent using a combination of both to prepare
their Thanksgiving turkeys. However, South Central cooks prefer to
experiment with unique seasonings more than any other region, using
rosemary, paprika or cloves to prepare their turkeys.
�We get calls from
Alaska
to Florida
about every conceivable turkey and meal preparation topic,� says Mary
Clingman, director of the Butterball Turkey Talk-Line�
(1-800-BUTTERBALL). �Our top questions � about thawing and cook times
� are the same across the country, but we also get many calls from
people with great regional recipe ideas. One of my favorite ideas is to
use local fruits and vegetables in stuffing and side dishes.�
The experts at the Butterball Turkey
Talk-Line will be available starting November 1 to answer all your holiday
cooking questions. Visit www.Butterball.com for additional regional
recipes, tips, how-to videos, turkey calculators and to download the
second season of �TurkeyTalk�� � the first podcast dedicated to
holiday meal preparation.
Roast Turkey
with Cranberry Orange
Glaze
Prep Time: 25 minutes � Total Time:
3 hours, 55 minutes � Makes: 12 servings
|
� cup orange marmalade |
|
� cup frozen cranberry juice
concentrate, thawed |
|
3 T maple or maple-flavored syrup |
|
1� T balsamic vinegar |
|
� t salt |
|
1 Butterball turkey, 14 to 16
lbs., thawed if frozen |
|
Cooking spray or vegetable oil, to
brush on turkey |
1.
Preheat oven to 325�F. Combine marmalade, cranberry juice, maple
syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium
heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring
frequently for 12-15 minutes, or until glaze is reduced to about one cup.
2.
Remove neck and giblets from body and neck cavities of turkey;
discard or refrigerate for another use. Drain juices from turkey and dry
turkey with paper towels. Turn wings back to hold neck skin against back
of turkey.
3.
Place turkey, breast side up, on a flat roasting rack in a shallow
pan. Brush turkey lightly with vegetable oil or cooking spray. Roast
turkey for 2 hours and then cover breast and top of drumsticks loosely
with foil to prevent overcooking of breast.
4.
Continue roasting turkey for another 45 minutes, remove foil and
brush generously with glaze. Return foil loosely to top of turkey and cook
for another 45 minutes, or until meat thermometer reaches 180�F when
inserted into the deepest part of the thigh.
5.
Brush with remaining glaze. Let turkey stand 15 minutes before
carving.
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