Waterfall_background
0
ITEMS IN CART / $
0.00
11/02
2012
Barry's Turkey and Stuffing Recipe

Thanksgiving is right around the corner, and it's alwasy been the number one holiday in our family. Maybe because we're all so fond of eating and drinking! I'm sure many of you have tried and true family recipes for your Thanksgiving feast, but if you're in the mood to try something different this year, here's Barry's formerly secret recipe for the Collier Turkey and Stuffing. Enjoy!

Collier Falls Thanksgiving Turkey

Recipe for a 12-14 pound turkey, increase proportionally for a larger bird.

Brown Sugar Turkey Brine:
2 cups Kosher salt
1 cup brown sugar
4 quarts cold water
In a large bucket or ice chest dissolve the salt and sugar in the water. Submerge turkey and cover the container. Turn bird occasionally and brine outside overnight or refrigerate. When ready to roast, remove and rinse with cold water, then pat dry with paper towels or dish towel.

Turkey Seasoning:
Use 4 tablespoons of turkey rub of choice - Williams Sonoma, Lawrey's or Emeril's Turkey Rub are Barry's favorites
2 oz. Virgin Olive Oil
1/2 stick butter
4 large cloves garlic, pressed
Add rosemary, sage and thyme to taste and blend all of the ingridents
Gently separate skin from the turkey with a dull instrument so not to break skin (Barry uses the handle of a wooden spoon). Slide you hand under the skin as far as you can go to break the membrane. With you fingers slide the mixture under the skin and spread all over the breast. Use remander and spread outside over the top of the turkey.

Cooking:
Place on rack in turkey pan or in disposable roasting pan. Mold aluminum foil around wings to prevent burning. Cover bird with aluminum foil for last 1/2 hour to prevent burning. For a 12-14 lb. turkey, roast at 325 degrees for 3.5 to 4 hours until internal temperature reaches 165 degrees.

Collier Falls Italian Thanksgiving Stuffing

2 bags Pepperidge Farms stuffing mix
1 cup diced celery
1 cup diced onion
1/2 cup chopped walnuts
1/2 lb. sliced mushrooms
2 and 1/2 cups non fat chicken broth
1 tablespoon each parsley, sage, rosemary and thyme, to taste.
1 pound each Jimmy Dean sage sausage and fresh Italian sausage from meat counter.

Cooking:
Saute sausage til just brown and drain fat. Lower heat and add celery, onion and mushroom. Continue to saute for 3-4  minutes until blended. Place dry stuffing into large bowl and add warm broth (do not boil) ; then thoroully mix. Add sauteed ingridents and integrate. Add chopped walnuts. Stuff into both neck and open breast end of the turkey. Use end slice of bread to hold the stuffing in place. Put leftover stuffing into oven safe serving dish and bake with turkey for last 1/2 hour.

Enjoy with Collier Falls 2007 Private Reserve Zinfandel. Our other traditional side dishes we prepare include Sweet Potato Casserole, Green Bean and Onion Casserole and Wild Rice, but some things will have to remain a secret!

 
 

Comments