f espresso rub. Set aside.
Rub the remaining espresso rub all sides
Blend all the rub ingredients.
Pat the thawed turkey dry, inside and
brine the turkey, remove the turkey from wrapper,
On the Tuesday morning before Thanksgiving, whisk together salt, orange juice,
ultry seasoning.
Thaw your turkey in the refrigerator (takes about
ese for the broth recipe) from the turkey, as well as any
1 week before Turkey Day, while it thaws,
nd reserve; this is the turkey stock that you will use
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
Y BEFORE baking turkey, prepare brine.
>Sprinkle your turkey with Adobo,
5 degrees C). Line a turkey roaster with long sheets of
lack pepper.
Rinse the turkey, and pat dry with paper
lace 1/4 cup leftover Thanksgiving turkey stuffing in the center of
arge enough to hold the turkey with two sturdy plastic bags
1 Grind the peppercorns, mix all ingredients.
2 Rub over turkey.
3 Place on big container, covered or large freezer bag, place in the refrigerator, and marinate overnight.
4 Pre heat oven to 400 degrees.
5 Place turkey in the oven and cook at 400 degrees for the first half hour, then bring temperature down to 325 degrees, and cook 30 min for each pound.
25\u00b0F
Rinse the turkey breast under cold running water
lack pepper; then add ground turkey and mix.
Form the
FOR THE TURKEY: Rub turkey inside and out with cheesecloth
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.