Paul Prudhomme's Slow-Roasted Turkey
Melna Barda
I found a recipe a couple of years ago on the net for this method of cooking
turkey. I made it and it was absolutely outrageous! Unfortunately I lost
my printed copy and now I can't find it anywhere.
The recipe is from his book "Fork In the Road":
Slow-Roasted Turkey
Serves 10 to 12
The aroma of roasting turkey is one of the most pleasant memories of many
of us who grew up in this country. Both large and small families would pull
out all the stops and present a beautiful bird for holiday meals. This
version, with garlic placed between the skin and the meat, is a little
different from traditional recipes.
Seasoning mix
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons onion powder
1 3/4 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon dried sweet basil
leaves
I teaspoon dried thyme leaves
3/4 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 (10- to 12-pound) turkey
36 garlic cloves, peeled and cut in half
1 medium onion, peeled, quartered, and separated
2 celery ribs, cut in half crosswise
1 large green bell pepper, cored, seeded, and cut into 2-inch strips
2 large carrots, peeled and cut in half lengthwise
Combine the seasoning mix ingredients in a small bowl.
Remove, but do not discard, the large, fatty deposits found inside the
flaps by the breast and tail cavities of the turkey.
Place a 10-inch skillet over high heat and render the turkey fat. Discard
all but 1 tablespoon and return this to the skillet. Add the garlic and 1/2
teaspoon of the seasoning mix, and saute until the garlic just begins to
turn brown and soft, about 2 to 3 minutes. Remove from the heat and drain.
Blot with paper towels to remove any fat that may still remain, and set
aside to cool.
Preheat the oven to 225.
Work your fingers between the breast meat and the skin to form pockets, and
place the cooled sauteed garlic evenly inside these pockets. Sprinkle 2
tablespoons of the seasoning mix inside the breast cavity, then place the
vegetables inside the cavity. Position the carrots last because they're the
easiest to put in.
Sprinkle the remaining seasoning mix evenly over the outside of the turkey.
Place the turkey in a large roasting pan and roast uncovered until tender
and golden brown, about 6 to 6 1/2 hours. To test for doneness, after about
6 hours, remove the turkey from the oven and run a skewer into the thickest
part of the thigh along the bone. Remove the skewer and press down on the
hole. If the liquid runs clear, the turkey is done. If not, place the turkey
back into the oven, and continue to check periodically until the liquid runs
clear.
Per serving: Calories 302 Protein 76g Fat 10g
Carbohydrates 15g 15% calories from fat
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