Mad Annie's Turkey Basting Stuff Recipe
Submitted By:from Kenosha.
Mad Annie's Turkey Basting Stuff Notes
In another of my MAD scientific kitchen experiments, I wanted to create the ULTIMATE turkey. Without much research, I found the secret is in the basting. Once again, I created a concoction that leads to perfection. The key is the lemon juice and EXTRA EXTRA Dry Vermouth and basting every 20-30 minutes. You will never again have a dry turkey.
- juice of one lemon
- 1 cup olive oil
- 1/2 - 1 Tablespoon rubbed sage
- 1/4 - 1/2 teaspoon rosemary
- 1/2 1 teaspoon ground coriander
- 1 small bunch fresh cilantro, chopped
- 1/2 - 1 teaspoon ground nutmeg
- 1 teaspoon celery salt
- to taste, freshly ground Tellicherry black peppercorns
- 1/2 - 1 teaspoon Hungarian sweet paprika
- 1 teaspoon salt-free lemon pepper
- 1/2 - 1 teaspoon ground cardamom
- 1 tablespoon lemon, opal or sweet basil
- 1 cup Extra Extra Dry Vermouth
Serves / Yields
one 8-12 pound turkey
Whisk in a bowl until well blended. With clean hands, rub mixture all over turkey, including underneath skin and in body cavities. You may cook right away, or place in the fride over night so the turkey soaks up the flavors.
Cook Turkey as you normally would--place tin foil over the tips of the wings and legs. Tent tinfoil over the rest of the turkey and at the last half hour, remove tinfoil tent (leave tinfoil on leg and wing tips to prevent burning).
Every 20-30 minutes, baste with this mixture, using a basting brush, being extra careful to get the wing and let tips (be sure to replace the tin foil so you don't burn these parts).
You can use the pan drippings to make gravy. All quantities are suggestions only. As usual, Mad Annie encourages you to increase or decrease quantities to suit your personal taste preferences and/or the size of the meal. ENJOY!