Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, leah's thanksgiving turkey. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Leah's Thanksgiving Turkey is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Leah's Thanksgiving Turkey is something that I’ve loved my entire life. They are nice and they look fantastic.
Leah's Thanksgiving Turkey I'm a vegetarian, but after years of watching my brother and many friends, I came up with this method. It comes out very moist and everyone loves it. Place the Crisco or margerine in a plastic (sandwich size) bag.
To begin with this recipe, we have to first prepare a few ingredients. You can have leah's thanksgiving turkey using 7 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Leah's Thanksgiving Turkey:
- Prepare 1 Turkey (large)
- Prepare 1 tbsp flour
- Get 1 cup Manischewitz Blackberry wine
- Make ready Herbed non-dairy buttery spread
- Prepare 1 cup Butter flavored Crisco or non dairy margarine
- Prepare 1/4 cup minced, fresh herbs which may include thyme, rosemary, parsley and any fresh herbs you may have on hand
- Prepare 3 clove crushed garlic
A for autumn's frosty art, and abundance in the heart. In addition to homemade bone broth I love making turkey soup as well. If you opt for soup instead of bone broth simply add the turkey bones, pieces of turkey, carrots, celery, onion, garlic salt and pepper to a large pot and cook for an hour over low heat. Remove the bones prior to serving.
Instructions to make Leah's Thanksgiving Turkey:
- Pre-heat oven to 350°F
- Place the Crisco or margerine in a plastic (sandwich size) bag. Add the herbs and garlic and squeeze the bag until well mixed.
- Remove the neck and inner parts from the turkey.
- Rinse the turkey inside and out. Pat dry.
- Cut several (at least 6 on each side and at least 6 on the bottom) 1 inch wide and 2 inches long pockets directly under the skin running along but not into the meat.
- Fill the skin pockets with the Crisco mixture.
- Rub remaining Crisco mixture all over the Turkey.
- Place flour in Turkey-sized roasting bag. Hold bag closed and shake well.
- Place the roasting bag in a deep roasting pan.
- Place the Turkey in the roasting bag.
- While the turkey is in the bag which is in the pan, pour the wine over the Turkey.
- Close the bag with the tie that is included in the roasting bag package. Tuck the ends of the bag under the turkey and make sure that none of the bag overlaps over the sides of the pan.
- Cut six 1/2 inch holes in the bag so that steam may vent.
- Roast for approximately 2 1/2 hours, basting with more wine (use a turkey baster through one of the slits) every 30 minutes until meat thermometer registers at least 185°F and the turkey is golden all over.
- If you are cooking and storing the turkey before serving, let the turkey cool at least 1/2 hour, carve the turkey then make and additional batch of Crisco mixture and place in container on top of the turkey, seal and store in refrigerator no more than 2 days. Reheat in low temp oven (no more than 250f)
The matzo stuffing is delicious with some turkey gravy drizzled on the top. You can give it a twist by chopping some apples and sautéing them with the onions and celery. You can also add sausage for a meaty twist, or dried cranberries. Stuffing can be made in advance and kept in the fridge until Turkey Day. For a crispy, juicy fast-cooking turkey, look no further than your air fryer.
So that is going to wrap this up with this exceptional food leah's thanksgiving turkey recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
