KosherEye
<<< o >>> Hip Hop and Kosher Bartenura Moscato <<< o >>> Cranberry Salad by Simone <<< o >>> Super Value and a Super Giveaway <<< o >>> Lentil Chopped Liver by Gloria G. <<< o >>> Baby Bok Choy with Garlic & Ginger - Vietnam <<< o >>> Moroccan chicken — Morocco <<< o >>> Gluten Free Around the World <<< o >>> Original Girl Scout Cookies Copycat Kosher <<< o >>> Chicken Cacciatore inspired by Mario Batali Copycat Kosher <<< o >>> Paderno Spiralizer <<< o >>>

Kosher Poultry



Bookmark and Share
Chef Avram’s Roast Turkey PDF Print E-mail

KosherEye.com

roastedturkey

by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts

A classic way to roast a turkey. Citrus in the cavity of the turkey lends a beautiful aroma to the bird and cuts the strong flavor of turkey fat. Discard the fruit after the bird is cooked.

Ingredients:

1 10-15 pound kosher turkey
1 whole orange
1 whole lemon
Canola oil
String for trussing

Directions:

Preheat oven to 450 degrees (convection, when possible). Wash and dry the turkey very well.

Cut whole orange and lemon including rind and place inside turkey cavity. Truss the turkey legs with string. Oil entire turkey.

Place breast up in roasting pan and roast for 45 minutes until turkey is well browned. Then, cover breast and legs with aluminum foil and reduce oven temperature to 325 degrees. Continue roasting until the bird reaches an internal temperature of 160 degrees at the thigh.

Total cooking time is approximately 18 minutes per pound, which means a ten pound bird takes approximately 3 hours to roast fully.

Notes:

Recipes: Poultry, Turkey, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
KOLfoods_logo_200Wx640H-2
KWE_ad_2015
Daniel_Ad_3