RECIPE TITLE "Marinated Turkey Recipe"
Source: The Heritage of Spanish Cooking,
Serves 4 --- easy
Turkey came orginally from Mexico and arrived in Spain at the beginning of the sixteenth century, when it quickly gained acceptance. Birds started to be raised and soon appeared in the markets. Libro del Arte de Cocina (1599) by Diego Granado features one of the oldest recipes known. From the seventeenth century onward, turkey came to be regarded as a somewhat fancy, inaccessible food, with the reputation previously confined to royal turkey of being symbolic of lavish banquets. The splendid common turkey made an immpressive centerpiece at many a formal dinner, nevertheless, and later became immensely popular on a more domestic level, too. Surrounded by all manner of sauces, stuffings, compotes and jellies, it could easily be made to look even more splendid.
In the time of Cervantes, Philip IV's chef Francisco Martinez Montino gave the first list of Christmas banquets in Arte de Cocina, Pasteleria, Vizcocheria y Conserveria (1611), and said that "among other foods&hel
1 onion, peeled and halved
1 1/2 pounds turkey breast, thinly sliced
1 large carrot, scraped and sliced
3 sprigs thyme
1 bay leaf
1 tablespoon black peppercorns
1 head garlic
1 cup olive oil
1 cup white wine vinegar
1 cup chicken broth
1/8 teaspoon salt
Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.
Spear the onion halves with the cloves, then put them in a heatproof casserole with the turkey slices, carrot, thyme, bay leaf, peppercorns and the head of garlic. Add the oil, vinegar, broth and salt. Cover and cook over low heat for about 2 hours.
Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved
| Nutrition Facts
Facts per Serving
Calories: 712 Fat: 55g Carbohydrates: 9g
Cholesterol: 105mg Sodium: 217mg Protein: 45g
Fiber: 2g % Cal. from Fat: 70% % Cal. from Carbs: 5%
Everyday Turkey Cookbook With its taste and versatility, turkey has become a year-round staple. High in protein and low in fat and cholesterol, turkey is delicious, hot or cold. Finally, here's an entire cookbook dedicated to the bird, with everything from traditional, whole-bird family feasts to unusual ethnic and regional twists. Alongside the classics like the All-American Burger (ground turkey is a low-fat alternative to beef) are Turkey Fajitas with Lime-Vinegar Marinade, Mesquite-Smoked Turkey Thighs, Drumsticks Smothered in Roasted Garlic & Red Basil Gravy, and Turkey Cutlets with Champagne-Cream Sauce. Included are: Expert tips on buying, storing, and cooking turkey Ideas for trimmings Suggestions for what to do with leftovers Recipes for both beginners and experienced chefs
14x11x9 Clay Roaster Made of pure, natural clay, this large roaster provides a gentle roasting with moist and succulent results every time. A clay domed lid seals in the juices. Cook healthy with little or no oils - your chicken, meat, seafood and vegetables cook slowly, retaining vitamins and nutrients along the way. Can be used in both conventional ovens and microwave ovens. Before using, briefly rinse the clay roaster and lid in water - this allows a release of steam inside as your food cooks.