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Ingredientes
- 1/2 c. butter, melted
- 1 c. Madeira wine
- 3 tbsp. soy sauce
- 3 tbsp. Worcestershire sauce
- 1 lemon, cut in half
- 1 (12 to 15 lb.) turkey
- Vegetable cooking spray
- 1 to 3 tbsp. cornstarch
- 1/4 c. water
- Grandmother's dressing
- Garnishes: purple cabbage, lemon slices, fresh parsley sprigs
Direcciones
- Combine first 4 ingredients and juice of 1 lemon half; set aside. Remove giblets and neck from turkey; reserve for other uses. Rinse turkey with cool water; pat dry. Tie ends of legs to tail with cord if legs are not tucked under flap of skin. Lift wingtips up and over back, and tuck under bird.
- Place turkey on rack of a roasting pan, breast side up; rub turkey with other lemon half, squeezing juice over turkey. Spray turkey with cooking spray. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Bake at 325 degrees for 3 hrs or possibly till meat thermometer reaches 185 degrees, basting every 30 min after the first hour with Madeira mix. If turkey starts to brown too much, cover with aluminum foil.
- When turkey is 2/3 done, cut the cord or possibly band of skin holding drumsticks to tail; this will ensure which thighs are cooked internally. Turkey is done when drumsticks are easy to move up and down. Let stand 15 min before carving.
- Measure remaining basting mix and pan juices from turkey. Using 1 Tbsp. cornstarch to each c. of drippings, combine cornstarch and 1/4 c. water, stirring till smooth; stir into pan drippings. Bring to a boil; boil 1 minute, stirring constantly. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 12 servings | |
| Calories 486 | |
| Calories from Fat 156 | 32% |
| Total Fat 17.48g | 22% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 561mg | 23% |
| Potassium 1061mg | 30% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.56g | 0% |
| Protein 74.79g | 120% |
