Roasted Turkey

Juicy Roasted Turkey

If you started following me on this Roasted Turkey Journey, then you started with the last recipe for a Turkey Brine. There in lies one of the biggest secrets of all time and it’s the only way I’ll prepare and cook a Turkey. It infuses the bird with flavor because it makes the meat retain water. Water has memory so, any ingredient added to the water or brine will marinate the meat. Flavor absorbed into the meat makes a tasty bird but it doesn’t end there. No, I’ve got a simple recipe and technique that is so good it will make your family gobble-gobble.

Roasted Turkey Secret

Whether you’re baking a Roasted Turkey for Thanksgiving or Christmas, this recipe is a winner because I’ve added in the season ingredients to make both holiday dinners special. In the Turkey Brine, I add the peel from 2 oranges. Well, nothing goes to waste here in the PMGK so, I use those two oranges to stuff the turkey along with 2 halves of an onion and some fresh rosemary. The secret lies in the rub.

The Rub consists of a few seasoned cubes of butter that are stuffed both under and over the skin of the entire turkey. The technique is simple and easily explained in the video tutorial, but the secret doesn’t end there. There’s a double bake; first at a higher temp to color and crisp the skin of the bird and the second is to Roast the bird, slow and low, at a lower temperature.

425 degrees for 10 minutes, then baste, and 325 degrees for the next 1 1/2 to 3 hours, depending on the size of the bird. Core temperature, in the breast, should reach 165 degrees Fahrenheit. You can also poke the outside leg with a fork and if the juices run clear, the bird is done.

Roasted Turkey Ingredients:

Rub
1 cup Butter
1 tbsp Olive Oil
2 Garlic Cloves, minced
1 sprig Fresh Rosemary, leaves pulled and chopped
1 tbsp Sage
1/4 tsp Cinnamon
1/8 tsp Ground Clove
1 tbsp Lemon Juice
Salt and Pepper to taste

Stuffing
2 Oranges, pealed and halved
1 Onion, halved
2 Sprigs Rosemary
A few pinches of Kosher Salt and Pepper in the cavity under the breast meat.

There’s a follow up gravy recipe, that’s used from the drippings and stuffing of this Roasted Turkey, and I’ll be posting that recipe next. So, be sure to watch for that and watch the video tutorial for this Roasted Turkey recipe and I’ll show you just how easy this is to make with the above ingredients.

Roast Duck – Seasoned and Stuffed

This Roast Duck is Fantastic

Here’s a Roast Duck recipe that I would highly recommend. It’s very easy to prepare and the taste is out of this world. I stuff the duck with a wonderful array of aromatic flavors that completely permeates the breast from the inside out when it marinates and bakes and I Salt the outside with Kosher and Smoked Paprika, leaving you with an irresistible taste and an unforgettable experience.

Cantonese Roast Duck

If you are looking for more of an Oriental Style recipe, like a Cantonese or Peking Duck recipe, just follow my Cantonese Chicken recipe. It’s the exact same recipe that P.F. Chang’s uses on their Cantonese Duck and Chicken recipes. I also have recipes for Beer Can Chicken, a Tin Can Chicken Brine and a tutorial to teach you How to Carve Whole Poultry.

In the meantime, take a look at this Roast Duck recipe and the video tutorial I’ve prepared for you down below and be sure to comment and share with your friends.

Roast Duck Ingredients:

1 Duck, at room temperature

Filling
1 tbsp Kosher Salt
1 tsp Ground Sage
3 Garlic Cloves, crushed
2 Sprigs Fresh Rosemary
1 Bunch Green Onion

Rub & Basting
1 tsp White Vinegar
1 tsp Honey

1 tbsp Kosher Salt
1 tsp Smoked Paprika

Bake at 350 degrees f. for 1 hour and 30 minutes and your Roast Duck will be perfect.

Beef Wellington

Beef Wellington… Let’s Talk “Turkey”!

The Beef Wellington is a dish that is dressed to impress any mouth watering steak lover. If you’ve got the time and/or the patience to knock out one of these grass fed puff pastry’s, then I have a fairly inexpensive recipe you can use! Using the Filet for the filling is ideal if you don’t mind shelling out $20+ per pound with your local butcher, but for $7 per pound I think we can settle for the Tenderloin. Already that dumps 2/3 off the regular price of this recipe and that’s what Poor Man’s Gourmet Kitchen is all about!

If you haven’t ever had a Beef Wellington and you don’t really know what it consists of, it breaks down like this. The Beef is first seasoned with salt and pepper, then seared on all sides. Afterwords it is smeared with an English Mustard and Horse Raddish to give it more flavor and heat. Then it’s wrapped in Prosciutto, coated with a Mushroom Duxelles then layered and wrapped with a Puff Pastry and baked to a golden brown. Your internal temperature will depend on how rare you like your beef; at 425 degrees, you should reach an internal temp of 125 degrees within 35 to 40 minutes. This temperature is considered to be Medium Rare so adjust the time accordingly.

So if you’re looking for one of those “knock your socks off” types of recipes for a special occasion, I’d say this is the one for you. The Beef Wellington!

Beef Wellington Ingredients:

Beef Tenderloin
Prosciutto
Mushrooms
Scallions
Parsley
Bell Pepper
Mint Jelly
Mustard/Horseradish
Puff Pastry
Egg Wash
Salt and Pepper