- 18 lbs turkey
- For the marinade:
- salt, to taste
- 1 ½ bottles dry white wine
- 6 cloves garlic
- 1 ½ teaspoons fresh oregano
- 4 ½ teaspoons Hungarian sweet paprika
- ¾ bay leaf
- 4 ½ teaspoons hot red pepper sauce
- For the turkey:
- Portuguese cornmeal bread crusts, From stuffing recipe
- ¾ lb bacon, cut into 1" pieces
- 1 ½ teaspoons fresh oregano
- cheesecloth for stuffing
ingredients
directions
1. Soak turkey in salt water under refrigeration for 24 hours. |
2. Combine wine, garlic, paprika, bay leaves, salt, hot pepper sauce, and oregano. Marinate turkey in this mixture for 24 hours under refrigeration. Turn occasionally. |
3. When ready to cook, preheat oven to 450 degrees. Remove turkey from marinade, reserving marinade. |
4. To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Pack turkey loosely with stuffing and cover openings of cavities with bread crusts; then sew cavities closed. Place remaining stuffing in a baking dish and bake separately during the last half-hour turkey is roasting. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth. |
5. Wrap turkey wings in foil. Put turkey into roasting pan and top with pieces of bacon, putting some beneath turkey as well. Pour reserved marinade over turkey. |
6. Roast turkey for 30 minutes. Reduce heat to 350 degrees and roast turkey about 2 1/2- 3 hours more. If turkey gets too brown before it is cooked, put aluminum foil over the top. |
Categories
Web
