FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

DEVILED TURKEY

 

Hometown Recipes for the Holidays, American Profile
"With all the seasonings, this turkey recipe has the best taste. It wouldn't seem right to have Thanksgiving without it I love to make gravy from the pan drippings and serve it with mashed potatoes."
Leah Kline, Sunset, South Carolina
Serves 12

Ingredients

    • One 12-pound whole turkey, thawed, if frozen
    • 2 tablespoons chopped sage
    • 2 teaspoons curry powder
    • 2 teaspoons garlic powder
    • 2 teaspoons dried parsley
    • 2 teaspoons celery seeds
    • 1 teaspoon paprika
    • 1/2 teaspoon dry mustard
    • 1/4 teaspoon ground allspice
    • 4 dried bay leaves
    • 1 to 2 tablespoons salt
    • 1 to 2 tablespoons pepper
    • 1/3 cup vegetable oil
     

Directions

1. Rinse the turkey and pat dry with paper towels.

2. Combine the sage, curry powder, garlic powder, parsley, celery seeds, paprika, mustard, allspice, bay leaves, salt, and pepper in a bowl; mix well.

3. Using a paring knife, make 1/2-inch slits in the turkey breast, twisting the knife to make a slight gap. Rub the entire surface of the turkey evenly with the oil. Put the sage mixture inside the slits and then rub on the outside. Place any remaining sage mixture inside the cavity. Cover with plastic wrap and refrigerate overnight

4. Preheat the oven to 325°F. Place 2 inches of water in a large roasting pan that is at least 6 inches deep. Place a rack in the pan. Remove the plastic wrap from the turkey and place on the rack, breast side down.

5. Cook, covered, for 3 hours, or until the internal temperature reaches 18o°F. Remove from die oven, place on a cutting board, and let stand for 15 minutes before slicing. Remove and discard die bay leaves before serving.
 

 

RELATED RECIPES

   TURKEY and GOOSE RECIPES >>>>>    ·    Roast Goose    ·    Turkey Cooking Tips    ·    Turducken    ·    A Smokin' Thanksgiving Bird    ·    Apple Herb Turkey Gravy    ·    Brined Roasted Turkey    ·    Deep Fried Turkey    ·    Deviled Turkey Recipe    ·    Jägermeister Roasted Turkey    ·    Lemon Herb Salted Turkey    ·    Pritikin’s Roast Turkey Marinade    ·    Pritikin Thanksgiving Gravy    ·    Walnut Sage Stuffing    ·    Roast Turkey with Dressing (1906)    ·    Roast Turkey with Dressing #2    ·    Roast Turkey with Oyster Dressing    ·    Turkey in Strawberry Leaves    ·    Homemade Turkey Stuffing    ·    Stuffing, Chestnut, for Turkey    ·    Stuffing, Cornbread & Sausage    ·    Stuffing, White Castle Stuffing   

 

  Home   ·   About & Contact Info   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 





 

 

 

Culinary Posters & Food Art

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.