STUFFED ROASTED TUR­KEY

Hindustan Times (Patna) - Live - - Lifestyle -

Pre­heat oven to 325°F. But­ter the bak­ing dish. Brush roast­ing rack with oil and place in roast­ing pan. Rinse; re­serve giz­zard and heat. Rinse tur­key with cold wa­ter and pat dry. Fill cav­ity with tur­key stuff­ing. Fold neck skin un­der body and fas­ten with metal skewer. Fill body cav­ity with stuff­ing. Add but­ter to re­main­ing stuff­ing and driz­zle with stock. Cover with foil and re­frig­er­ate un­til ready to bake. Trans­fer tur­key to rack in roast­ing pan. Tie drum­sticks to­gether with a string. Rub tur­key with but­ter, salt and pep­per. Cover breast area with foil. Trans­fer giz­zard, heart, neck, and tur­key fat to roast­ing pan with stock. Roast it again. Baste with pan juices, roast. Re­move foil from breast area, baste. Mi­crowave stuff­ing in bak­ing dish un­til 165°F. By chef Anirudh Nau­tiyal, The Leela Am­bi­ence Con­ven­tion Ho­tel

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.