RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1925
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| Recipe Name: |
Dijon Crusted Turkey |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
4.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$1.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Cook turkey giblets in lightly salted boiling water until fork tender. Finely chop and add to stuffing or gravy, if desired. Stuffing also can be baked in casserole instead of inside turkey. Cover and bake in oven during last 45 minutes of roasting.
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Ingredients:
1 Teaspoon garlic powder
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Directions:
Preheat oven to 325 degrees. Remove neck and giblets from turkey and rinse turkey under cold running water. Pat dry. Place turkey, breast side up, on a rack in roasting pan.
Place melted butter in 2-cup glass measure. Stir in orange juice, mustard, garlic powder, and rosemary. Brush over surface of turkey.
Roast, uncovered, in preheated 325 degrees oven about 3 ½ to 4 hours or until meat thermometer registers 180 degrees when tip is inserted into inner thigh, not touching bone. Baste frequently during roasting and cover loosely with aluminum foil if turkey browns too quickly.
Remove to carving board and let stand about 15 to 20 minutes before carving. |
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| Nutrition per Serving: |
| Calories: |
92 |
Total Carbs: |
1.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
9.8 |
Protein: |
0.46 |
| Fiber: |
0.18 |
Sodium: |
145.73 |
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