Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 18 pound turkey
- 5 carrots
- 5 celery
- 5 onion
- Giblets from turkey
- Pepper
- 1 tbsp. bell spice
- 12 rolls
- 2 loaves bread
- Parsley
Direcciones
- Boil giblets and turkey neck in 4 qts water; add in to water 2 onions and pepper. Boil 2 hrs on low heat. Slice fine the carrots, onion and celery. In crock pot cook parsley, sliced vegetables, soup from giblet, giblets (puree giblet meats and neck). Add in bell spice. Simmer 6 hrs. Prepare breads for stuffing by food processing to bread crumb size; let dry. To tuff turkey, stuff from neck and rear, separate skin from meat at both ends and stuff under skin. This will keep meat very moist; stuff cavities. Cook at 300 degrees for approximately 9 hrs, covered with foil. Use a meat thermometer for assistance. If you wish to cook faster you may combine cooking at high temperature (375 degrees) with low temperature (325 degrees), using thermometer for assistance.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 12 servings | |
| Calories 700 | |
| Calories from Fat 135 | 19% |
| Total Fat 15.06g | 19% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 316mg | 105% |
| Sodium 707mg | 29% |
| Potassium 1608mg | 46% |
| Total Carbs 28.88g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.63g | 2% |
| Protein 105.47g | 169% |
