Num Kitchen Num Kitchen
Shopping Cart Your Cart
Checkout
About Us Glossary Customer Service Contact Us My Account
  Order By Phone 614-408-8271
Search Welcome! You are not logged in. Login or Sign Up
AMERICAN
  Barbecue Grill
  Barbecue Smoker
  Camping Pots & Pans
  Cookie Jar
  Cookie Pan
  Deep Grill Pan
  Food Dehydrators
  Food Steamer
  Hotdog Maker
  Jerky Drying Rack
  Jerky Guns
  Jerky Pan
  Jerky Slicer
  Skillets
  Tri-ply Stainless Steel Pans
  Waterless Cookware
  Wood Chips
CHINESE
  Bamboo Brush
  Bamboo Steamer
  Chinese Steamer
  Chinese Tea Set
  Chinese Turner
  Chopsticks
  Ladle
  Mezzaluna
  Soup Pot
  Tea pot
  Wire Skimmer
  Wok
  Wok Ring
GERMAN
  Automatic Espresso Machine
  Beer Bottle Opener
  Beer Glasses
  Corkscrew
  Egg Timer
  German Bowl
  German Knives
  German Pots
  German Stove
  Induction Cooktop
  Kitchen Cabinets
  Loaf Pan
  Scale
  Spaetzle press
  Teflon Pan
  Wine Glasses
INDIAN
  Balti Dish Set
  Blender
  Chakla-Belan
  Curry Server
  Electric Roti Maker
  Karahi
  Masala Dabba
  Pateela
  Pressure Cooker
  Seekh (Skewer)
  Spices Storage Set
  Tandoor Accessories
  Tandoor Oven
  Tava
  Thaali
  Tiffin
ITALIAN
  Flat Edge Wooden Spoon
  Garlic Peeler
  Garlic Press
  Heat Resistant Spatula
  Icecream Scoop
  Mandoline Slicer
  Panini Cutter
  Panini Press
  Pasta Machiine
  Pasta Pot
  Pizza Pan
  Pizza Peel
  Raviolli Wheel
  Roastng Pan
  Tomato Slicer
JAPANESE
  Bamboo C utting Board
  Bamboo Mats
  Bento Boxes
  Cast Iron Tempura Set
  Chopsticks
  Hibachi Grill
  Japanese Knives
  Miso Bowls
  Rice Cooker
  Sake Set
  Sukiyaki Pan
  Takoyaki Pan
  Tamago Pan
  Tongs
  Traditional Donabe Pot
SOUTHEAST ASIAN
  Asian Tabletop Charcoal Grill
  Clay Pot
  Coconut Grater
  Fish Grill
  Kruk Mortar & Pestle
  Melon Carving Tool
  Noodle Basket
  Porcelein Dinner Sets
  Rice Serving Bowl
  Sticky Rice Steamer Basket
  Sticky Rice Steamer Pot
  Thai Clay Hot Pot
  Thai Hot Pot Soup Bowl
Essential Kitchen Utensils
Combo Toaster Ovens
Indoor Grills & Electric Skillets
Electric Griddles
Chafers
Catering Equipments
Salt & pepper Shakers
Heavy-Bottomed Pans
Steamers
Serving Dishes
Dinnerware Sets
Steam Pans
Bakeware sets
ETHNIC FOOD RECIPES
Africa
AmerIndian
Amish Country
Cajun
The Carribean
China
England
French
Germany
Greek
Irish
Italian
Japan & Korea
Jewish & E.Eurp.
Mexican
Middle Eastern
Oceania
Poland & Hungry
Russia & Ukraine
Scandinavia
South American
Southeast Asia
Southwestern
Spain & Portugual
Thailand
Recipes All

Recipe for cooking south american roast turkey

Recipes from Peru, Brazil and South America :: South American Main Dish Poultry


1 med. onion, chopped
1 lb. bulk sweet Italian sausage
2 eggs
4 c. soft bread crumbs
1/4 c. chopped pimento-stuffed olives
2 large peaches, peeled and coarsely chopped, or
    1 (16 ounce) pkg. frozen unsweetened peach slices,
    thawed and coarsely chopped
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (12 pound) turkey, giblets and neck reserved
Olive oil
Gravy

Cook and stir onion and sausage in skillet over med. heat until sausage is brown; drain. Beat eggs with fork in 2 1/2-quart bowl. Add sausage mixture, bread crumbs, olives, peaches, oregano, salt and pepper; toss.

Remove giblets and neck from turkey; prepare for Gravy. Fill wishbone area of turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Tuck drumsticks under band of skin at tail, or tie or skewer to tail.

Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast mead and does not touch bone. Brush with oil. Roast at 325 degrees fahrenheit, brushing with pan juices every 45 mins., until meat thermometer registers 185 degrees fahrenheit, 3 1/2 to 4 hours. Let turkey stand 20 mins. before carving.

Prepare Gravy; serve with turkey.

Yields 12 to 14 servings.

Gravy
Giblets and neck of turkey
2 c. water
1/2 tsp. salt
2/3 c. turkey drippings (fat and juices)
2/3 c. flour
1/2 c. half-and-half
Salt, to taste
Pepper, to taste

Heat giblets, neck, water and 1/2 tsp. salt to boiling; reduce heat. Cover and simmer 1/2 an hour. Remove giblets and neck; chop giblets and discard neck. Reserve broth for gravy. Pour and scrape all drippings from roasting pan. Pour 2/3 c. drippings into 3-quart saucepan; stir in flour. Cook over low heat, stirring constantly, until mixture is thick and bubbly; remove from heat.

Stir in reserved broth, half-and -half and chopped giblets. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in salt and pepper.

Search
RESOURCE
Indian Spices
Indian Recipes
Indian Sweets
Indian Beverages
Blog
INFORMATION ON APPLIANCES
Buying Chafer Dishes
Heavy-Bottomed Pans
Slotted Spoons
Rolling Pins
Graters
Whisks
Mixing Bowls
Tongs
Combo Toaster Ovens
Large Woks
Electric Griddles
Serving Dishes
Dishwashers
Cooking Woks
Chafers
Stainless Cookware
Steamers
Saute Pans
Knives
Cooking Spoons
Food Processors
Blenders
Grain Mills
Crock Pots
Kitchen Mixers
Pressure Cookers
Sauce Pans
KITCHEN APPLIANCES
Kitchenaid
Bosch
Viking
Miele
Hotpoint
Cuisinart
Electrolux
Baumatic
Presto
INDIAN RECIPE CENTER
Indian Beverages
Eggs and Breads
Chutney and Pickles
Indian Poultry Dishes
Non-Vegetarian Curry
Indian Seafood Dishes
Rice
Sweets
Vegetarian Curry
Soup
Indian Breads
Snacks
INDIAN COOKING
About Indian Food
Indian Spices
Indian Cookware
Cooking Ingredients
Home | Glossary | Kitchen Tips | Remedies | Secret | Partners | SitemapSecurity Exchanges and ReturnsContact  | Privacy
Phone orders: 614-408-8271
Vegetarian Curry | Spices | Remedies | Sweets | Large Woks | Tandoor Accessories | Catering Equipments | Amish Country | Cajun | Italian All Recipes
Copyright at www.numkitchen.com All Rights Reserved
 
Follow Us
Feed Burner Technorati Follow me on twitter