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Posts from November 2013
Fitz's Fantastic Flaming Turkey Recipe!!!
by Tony Russell
posted Nov 27 2013 8:36AM
• 1 (18 -20 lb) whole turkey
• 2 stalks celery (roughly chopped)
• 1 carrots (roughly chopped)
• 1 onions (cut into quarters)
• 3 -4 crushed garlic cloves
• Olive oil
1. Take everything out of the turkey. There will be a giblet bag and some other stuff.
2. Next add vegetables to the inside of the turkey. You don’t even have to peel anything. This is easy because the veggies are just for flavor — you are going to throw them away later.
3. Take the onion and cut it into quarters.
4. Chop a nice long carrot.
5. Do the same with a couple stalks of celery.
6. Add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.
7. Throw it all inside the turkey.
8. Then rub the turkey all over with olive oil — not butter because butter usually has salt in it and salt is the enemy of a moist turkey. Make sure the whole bird is covered in olive oil.
9. Put the turkey in a roasting pan and cover it with a large brown paper bag.
10. Staple shut. If you have a huge turkey use two paper bags at each end. It wont stick to the bird because of the olive oil.
11. Sprinkle the bag all over with water.
12. Place into pre-heated 375 F oven. ON THE MIDDLE RACK.
13. The bag wont burn because paper burns at 451 and we’re at 375 degrees.
14. The advantage of the brown paper bag over the Reynolds cooking bag is that the paper breathes so the turkey ROASTS. In the Reynolds bag the turkey STEAMS, giving it a different taste.
15. Roast for 13-15 minutes per pound.
16. When you think it’s ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesn’t touch the bone.
17. The thermometer should register between 163-170 degrees.
18. Remove from oven, cut away the bag and remove the basting pan.
19. Do not throw out the drippings!
20. To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.
21. Add six oz. of boiling chicken broth and 1/8 cup of cornstarch to the gravy to thicken it up. Cook on low heat and stir and cook and stir.
22. If it seems it isn’t going to be thick enough, add a little more cornstarch.
23. That’s it! Happy Thanksgiving
Prep time= 30 mins | Total time= 4 hrs 30 min | Servings: 6-8
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posted Nov 26 2013 2:21PM
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