Turkey in a Blanket Canadian Turkey
Preheat oven and prepare basting liquid and cheesecloth: Place rack on lowest level in oven. Heat oven to 450°F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
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Whisk the flour into the fat and cook over moderately high heat until bubbling and nutty, about 4 minutes. Add the turkey stock and defatted pan juices and bring to a boil. Simmer over moderate.
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Instructions. Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 425 degrees. Remove any turkey parts from the cavity and reserve for another use or discard. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper.
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Tie the turkey's legs together with a piece of kitchen twine, if desired. Wrap the legs and wings with bacon. Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast. Weave the bacon blanket.
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Dip the cheesecloth in melted butter and drape it over the turkey. As the butter runs out, rub it all over the uncovered parts of the turkey. Roast. Roast for 30 minutes, then baste turkey with liquid from roasting pan. Add ½ the remaining butter over the cheesecloth and reduce the temperature to 350 degrees.
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Stop everything! This turkey cooks in a blanket of BUTTER. Life. Made. Save the recipe: https://foodtv.com/468Vm85
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The Puebloans' blanket-making process survives to this day: In 2018, Mary Weahkee, an archaeologist at the New Mexico Department of Cultural Affairs, taught herself to weave turkey-feather.
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1 large yellow onion, cut into 6 wedges. 3 stalks celery, broken into thirds. 3 medium carrots. 1 1/2 cups chicken or turkey broth. 1/2 teaspoon paprika. 3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature. Kosher salt and freshly ground black pepper.
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one 10 to 15-pound turkey. 1 1/2 pound bacon. 1/2 pound butter. fresh herbs, such as sage, thyme, oregano, parsley, marjoram, and rosemary. 2 carrots, roughly chopped. 2 stalks celery, roughly chopped. 4 onions, roughly chopped. 2 leeks, roughly chopped. 4 apples, sliced in half.
Turkey Blanket (1) This has been dubbed the "Turkey Blanke… Flickr
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How to add a border to C2C projects. The finished dimensions of this square crochet Thanksgiving turkey blanket after the addition of the border is 38″ x 38″. The easiest way to make this throw larger is simply by using the double crochet c2c stitch instead of the hdc stitch. This c2c blanket would be a great project for a c2c newbie, too!
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Pat the turkey completely dry. In a bowl, combine the minced sage, thyme, rosemary and 6 cloves of garlic (chopped finely). Melt the butter. Chop one onion and the celery into large chunks and place on the bottom of a roasting pan. This is the bed for the turkey to roast on. Place the dried turkey on top of the veggies.
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Baste or spoon the butter over the cheesecloth and exposed turkey with butter mixture. Reduce the oven temperature to 350°F. Roast, basting and rotating the roasting pan 180° every 30-45 minutes until the turkey is done. If the top starts to brown, loosely cover with a leaf of aluminum foil.
