Overnight Roast Turkey

The night before serving, wash and clean the completely thawed out turkey. Preheat oven to 500 degrees F. Have ready a cheesecloth large enough to wrap around the turkey or an old white pillow case.

Melt enough butter to coat cheesecloth or pillow case. Place wrapped turkey in roaster. Add 1 cup hot water to bottom and cover with lid or foil. Place in oven; reheat to 500 degrees F and cook for 1 hour. (Do not open oven any time after placing turkey in to cook.)

When 1 hour is up, turn off oven and turkey will be done the next morning. If desired, brown the turkey more by turning oven on at 375 degrees F before serving. The turkey will be very moist and tender.

Oven Roasted Ten Herb Chicken

Posted by Recipethyme at recipegoldmine.com 8/28/2001 12:47 am

4 halves small roasting chicken or
    4 "airline" chicken breasts (they have the
    wing still attached to the breast)
1/2 cup olive oil
5 cloves garlic, thinly sliced
1 tablespoon basil, finely chopped
1 tablespoon tarragon, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon oregano, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon sage, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon mint, finely chopped
1 tablespoon kosher salt
1/2 teaspoon black pepper

Combine all the ingredients, except chicken in a large enough bowl to hold the chicken. Toss chicken in marinade and coat well with all the fresh herbs. Allow to marinate in refrigerator at least 2 hours.

Remove to a baking pan, skin side up, and place in a 500 degree oven for 15 minutes. Reduce the heat to 325 degrees F and bake until chicken is golden and tender, about 15 minutes for the "airline breasts" and about 30 more minutes for the chicken halves. Remove from oven and add 1 cup water to pan. Deglaze pan and serve chicken with pan juices.

Serves 4.

Potatoes and Beans
2 pounds new or fingerling potatoes, cooked
1 pound fresh green beans, blanched
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Salt and pepper to taste

Slice the potatoes into 1-inch dice. Toss with beans, olive oil, garlic, parsley and salt and pepper to taste. Serve along side of the chicken.

Oven-Roasted Apricot-Stuffed Turkey Breast

1 (2- to 2 1/2-pound) bone-in turkey breast half
1 1/2 cups soft bread crumbs (2 slices)
1/2 cup snipped dried apricots
1/4 cup chopped pecans, toasted
2 tablespoons apple juice or water
1 tablespoon vegetable oil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon garlic salt
1 tablespoon Dijon-style mustard
1 tablespoon water

Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5 x 4-inch pocket. Set aside.

In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden wooden picks or tie with heavy cotton string.

Stir together mustard and water; set aside.

Place turkey, skin side up, on a rack in a shallow roasting pan. Roast turkey, uncovered, in a 325 degree F oven for 1 1/4 to 1 1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing.

Makes 8 servings.

Orange and Walnut Stuffed Duck

1/2 cup chopped walnuts
3 1/2 cups 1-inch bread cubes
1/2 cup hot water
1 egg, beaten
1 1/2 teaspoons salt, divided
Dash of pepper
1/4 teaspoon poultry seasoning
2 tablespoons grated orange peel
Pulp of 1 large or 2 small oranges
1 3/4 cup sliced celery
1/4 cup melted butter
1 (4- to 5-pound) duck

Toast nuts at 300 degrees F for 7 minutes; toast bread cubes at 350 degrees F until brown. Pour hot water over bread; let stand for 10 minutes.

Beat egg with 1/2 teaspoon salt, pepper and poultry seasoning; combine with nuts, bread, orange peel, orange pulp and celery. Pour butter over all; toss well. Rub inside of duck with 1 teaspoon salt; spoon in stuffing. Bake, uncovered, at 325 degrees F for 2 to 2 1/2 hours.

Garnish with broiled pineapple, apricot and orange slices.

Yields 3 to 4 servings.

Orange Roasted Turkey

1 (14 pound) self-basting turkey
1 can concentrated orange juice
1 box brown sugar
Meat tenderizer
Dash of garlic powder
Accent
Mrs. Dash

Thaw turkey according to directions. Pat dry inside and out. Take giblets out and cook on stove for gravy. Mix orange juice and brown sugar for basting. Stuff turkey both ends with favorite dressing. Cook turkey according to directions, basting every 20 to 30 minutes with orange juice mixture. Either use a new paint brush or pour over turkey. Sprinkle turkey before basting with ingredients listed.

Never Fail Beef Brisket

From Millie?s kitchen

(Always a hit!) Fern Bierce

Put beef brisket in oven at 450 degree F oven for 20 minutes. Remove; sprinkle I teaspoon of garlic powder on meat, put thin slices of carrots and celery on meat and add one can of beef consomm?, I cup of dry red wine, (can use more broth in place of wine) 2 to 3 tablespoons of Lipton’s dry onion soup, then add parsley, cover and set oven at 300 degrees F and cook 3 to 4 hours.

Serve from oven ? or – remove and chill meat about 1/2 hour, save broth. Slice meat and place fresh sliced mushrooms and fresh parsley on meat in baking dish. Make gravy from broth that was saved and pour heated gravy over meat and place in oven at 350 degrees F for 20 minutes.

The nice thing about this recipe is that the first baking can be done in the morning and the last part a short time before you are serving dinner.

Leftovers make hot beef sandwiches like you used to get in restaurants (not out of a box!!!).

Maple Bourbon Glazed Ham

1 ham shank or butt
1/2 cup Bourbon
1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1/4 teaspoon salt

Preheat oven to 325 degrees F.

Place ham in shallow baking pan. Bake for 30 minutes per pound. About 1/2 hour before it is done, remove ham from pan. Pour off all but 1/4 cup of the fat. Add Bourbon and loosen bits from bottom of pan. Add maple syrup, cinnamon and cornstarch mixed in 2 tablespoons water and salt. Stir until it boils. Return ham to pan. Make diagonal slashes crisscrossing the fat side of the ham. Pour glaze over top of ham. Continue baking 30 minutes more, occasionally spooning more glaze over the ham.