|
|
|
Turkey Basting Juice
Recipe by: BBQGuide
Prep time:
Serves:
1 medium onion
1 stick butter
neck and gizzard
3 cups chicken stock or water or bullion
2 tsp chopped rosemary
salt and pepper to taste
1/2 cup vermouth
1 cup sweet marsala wine
juice from two lemons
Melt the butter in a heavy pot over medium high heat. Chop the onion
and sautÈ in the butter until just translucent. Add the neck and the
gizzard and continue cooking for about 4 minutes. Add the rosemary and
stock and simmer until reduced by half. Strain well. Use the gizzard
and neck in the stuffing or the gravy. For the basting juice, mix
together the stock preparation, one half of the marsala and vermouth
and the juice of one lemon. Use the remaining wine and vermouth and
lemon juice if needed. I use all of the mixture for a 20 lbs turkey,
so I wouldn't think you would need to use all of it for a smaller
turkey. This really keeps the turkey moist and flavorful. BTW,
roasting a turkey on the grill - even if you don't use this basting
juice - makes a very, very flavorful and juicy turkey (and whole
chicken too).
|
|
|
|
 
Email me and tell me if you like my barbecue recipe site!
|
|
