Monday, March 21, 2011

Sweetface Turkey

First let me apologize for the terrible picture.  I took this picture for my brother to show him what he was missing and this was before I had the idea to start a blog.  However I wanted you to see how it looks in the pan while cooking.  I have never been a fan of turkey so I was really shocked to find myself getting a second helping.  This is extremely moist and delicious.  Also the leftovers make for a great turkey pot pie.
  • Whole Turkey, or Turkey Breast
  • 1  1 pound bag baby carrots
  • 6 full peeled carrot sticks
  • 6-8 celery sticks
  • 1 large sweet onion sliced or chopped
  • 1 stick butter
  • 1 tablespoon pepper
  • 1-2 teaspoons cayenne pepper
  • 1-2 teaspoons seasoning salt
  • 1 teaspoon garlic powder
  • 2 cups chicken broth
Directions:  Chop onion, celery, and add to bowl.  Sprinkle with pepper, cayenne pepper, garlic, and seasoning salt.  Marinate in bowl overnight.
Preheat oven to 325 degrees.  Remove neck and giblets from turkey, rinse, and pat dry.  Melt half the stick of butter and add to meat injector.  Inject the breast and thighs with butter.  Place peeled carrot sticks in the middle of the roasting pan.  Stuff turkey with half of the marinated celery and onions.  Place turkey on top of the peeled carrots.  Sprinkle the remaining vegetables around the turkey and add baby carrots.  Add two cups chicken broth and sprinkle with extra salt and pepper if desired.  Rub remaining butter over the turkey.  Cover turkey with foil and cook in oven until turkey temp is 180 degrees.  Baste every hour and leave uncovered for last 30 minutes.
Cookers Note:  You do not have to inject your turkey if you do not have a meat injector.  With leftovers I make a turkey pot pie. The vegetables are a great side dish as well, I always add some to my plate.
Directions  for Pot Pie:  Save chicken broth and vegetables from the roasting pan.  In sauce pan melt 2 tablespoons butter and whisk in 2 tablespoons flour.  Whisk until creamy and add in 1/2 cup chicken broth and 1 can cream of mushroom soup.  Add in more broth if needed.  Whisk until well blended and add in leftover turkey and vegetables (Celery, onions, and carrots).  You can add in other vegetables of your choice if you would like.  Pour into pie crust and add another crust on top.  Cut 4 slits on top of pie and cook at 350 degrees for about 1/2 hour.  I usually have enough for two pies.

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