Turkey With Marinade Recipe Created By Cristina Ferrare Recipes

CRISTINA FERRARE'S TURKEY

Steps:

• To make marinade:
• Combine ingredients in a bowl. Whisk until smooth and creamy.
• Refrigerate till needed.
• Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
• It is very important that you pat it dry in order to get that nice golden turkey skin.
• Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
• Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
• Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
• Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
• Pour the marinade over the turkey.
• Allow to marinade over night.
• Cover with foil and roast for 2 hours @ 350 C.
• After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
• Baste turkey and cover with foil.
• Roast turkey another 30 minutes and repeat basting process.
• Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours.
• The constant basting is what gives the skin that lovely golden color.
• Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

TURKEY WITH MARINADE RECIPE CREATED BY CRISTINA FERRARE

Steps:

• To make marinade: Combine ingredients in a bowl. Whisk until smooth and creamy. To make turkey: Preheat oven to 350°. Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. Pour the marinade over the turkey. Tie turkey legs together and cover tips with foil. Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan. Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Cover with foil and roast for 2 hours. After 2 hours, add hot water to the bottom of the pan. Stir to make gravy for basting. Baste turkey and cover with foil. Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours. Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving. Keep the roasting pan with the pan juices to make Chive Gravy.

MARINATED TURKEY BREAST

Steps:

• In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
• In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).