Roasted Pepper Turkey with Orange Liqueur Recipe
Ingredients
| Turkey -€“ 1 (10 to 12 pound) | ||
| White wine | 1/2 Cup (16 tbs) | |
| Pepper | 1 To taste | |
| Dried basil | 1 1/2 Teaspoon | |
| Dried oregano | 1 1/2 Teaspoon | |
| Cayenne pepper | 1 Teaspoon | |
| Paprika | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Grand marnier | 3 Tablespoon | |
| SEASONING | ||
| Garlic | 5 Clove (5gm) | |
| Onion | 2 | |
| Carrots | 2 | |
| Bay leaf | 1 | |
| Orange slice | 2 | |
Directions
GETTING READY
1. Preheat oven to 350°F.
2. Keep aside the organs and neck of the turkey for preparing stock later.
MAKING
3. Rinse turkey thoroughly to clean the cavity.
4. Stuff turkey cavity with 1 tablespoon rub mixture and seasoning ingredients and spread rest of rub mixture outside turkey.
5. In a roasting pan, add stuffed turkey and pour wine over it. Using a foil, cover and roast for about 2 hours.
6. Uncover, baste with cooking juices, and continue to roast for 90 minutes more, basting turkey once in 20 minutes with cooking juices.
SERVING
7. Cool the turkey for 15 minutes and then carve the Roasted Pepper Turkey with Orange Liqueur.
1. Preheat oven to 350°F.
2. Keep aside the organs and neck of the turkey for preparing stock later.
MAKING
3. Rinse turkey thoroughly to clean the cavity.
4. Stuff turkey cavity with 1 tablespoon rub mixture and seasoning ingredients and spread rest of rub mixture outside turkey.
5. In a roasting pan, add stuffed turkey and pour wine over it. Using a foil, cover and roast for about 2 hours.
6. Uncover, baste with cooking juices, and continue to roast for 90 minutes more, basting turkey once in 20 minutes with cooking juices.
SERVING
7. Cool the turkey for 15 minutes and then carve the Roasted Pepper Turkey with Orange Liqueur.
Chef
