"Turkey Made Simple"

with Helga Wheddon Manitoba Turkey Producers And host Jim Ingebrigtsen
And beverage consultant: Al Bowness

Rye-Apple Stuffing

1 green apple, chopped

1 onion, chopped

1 celery stalk, chopped

6 tbsp butter

5 slices dark rye bread, torn into small pieces

1 cup turkey or chicken broth

1 cup dried cranberries, chopped

1 egg, lightly beaten

salt and pepper, to taste

¼ cup brandy

In medium skillet sauté apple, onion and celery in 4 tbsp (60 ml) of the butter for 3 minutes. Mix with bread crumbs. Add broth, cranberries, egg, salt and pepper. Mound into a greased casserole dish. Baste with remaining butter and apple brandy and bake at 350 F (180 C) for 50 minutes.

Makes 6 Servings

Raspberry Glaze

¼ cup raspberry preserves

2 tbsp coffee liqueur

1 tbsp red wine vinegar

2 tsp cornstarch

¼ tsp ground ginger

1 clove garlic, minced

In 2-cup microwave safe glass measuring cup combine preserves, liqueur, vinegar, cornstarch, ginger and garlic. Cook in microwave oven at HIGH (100%) power) 45 to 60 seconds or until thickened; stir. Use mixture as glaze, brushed over turkey during last ½ hour of roasting.

Roasting Times for Whole Turkeys

**Roasting Times 325 F (160 C)			Barbecue Times (Medium heat, unstuffed)
Weight	Stuffed	Unstuffed
6 - lbs (3.0 - 3.5 kg)	3 - 3 ¼ hrs	2 ½ - 2 ¾ hrs	-
6 - 10 lbs (3.5 - 4.5 kg)	3 ¼ - 3 ½ hrs	2 ¾ - 3 hrs	1 ½ hrs
10 - 12 lbs (4.5 - 5.5 kg)	3 ½ - 3 ¾ hrs	3 - 3 ¼ hrs	1 ¾ hrs
12 - 16 lbs (4.5 - 5.5 kg)	3 ½ - 3 ¾ hrs	3 ¼ - 3 ½ hrs	2 hrs
16 - 22 lbs (7.0 - 10.0 kg)	4 - 4 ½ hrs	3 ½ - 4 hrs	-
** Roasting times are approximate

Your turkey is done when:

A meat thermometer in the inner thigh reads 180 F (82 C) for a stuffed turkey.
A meat thermometer in the inner thigh reads 170 F (77 C) for an unstuffed turkey.

When the turkey is done, remove from oven or barbecue. Cover with foil and let stand 15-20 minutes before carving.

Thawing

Thawing a turkey takes 10 hours/kg (5 hours/lb) in the refrigerator or 2 hours/kg (1 hour/lb) immersed in cold water. Note: If purchasing a frozen, prestuffed turkey, do not thaw! Cook from frozen state and check product label for further instructions.

Stuffing

If you usually stuff your turkey, do so just before you put it in the oven. NEVER stuff your turkey the night before! Or, prepare stuffing separately in a covered baking dish. Place in the oven during the last half hour of the roasting time. Do not stuff a turkey that is to be cooked on the BBQ.

Storing Leftovers

As with any meat product, it is important to store turkey properly and safely. When your turkey dinner is over, remove the meat from the bones, take out the stuffing and refrigerate or freeze as soon as possible. Do not leave at room temperature for more than 2 hours! Cooked turkey products may be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer. Label packages with the date they were frozen. The turkey will be safe if frozen for a longer time than stated, but the texture and flavor will begin to deteriorate.

For more taste-tempting Turkey recipes, contact Manitoba Turkey Producers

Recipe Line 204-934-1860
www.turkey.mb.ca

Manitoba Agriculture, Food and Rural Initiatives