Bakers & Chefs 9905TB Assembly & Operating Instructions - Traditional Holiday Turkey
Bakers & Chefs Recipes
PAGE 33
TRADITIONAL HOLIDAY TURKEY
Imagine their surprise when you entertain your next holiday gathering with a traditional turkey - complete with
dressing - delicious and tender straight from the grill!
Serves 8 - 10
Breadcrumb dressing ingredients:
2 ounces butter
2 onions, finely chopped
8 ounces bacon, chopped
2 tablespoons port wine
1/4 cup red wine
2 chicken stock cubes
4 ounces chopped cashews, hazelnuts or pecans
1/2 cup chopped celery
1/2 cup chopped carrot
1 - 1 1/2 cups fresh white breadcrumbs
1 egg, lightly beaten
-- salt and pepper to taste
Prepare dressing in a cooking pan directly over
medium heat.
Melt butter, add onions and bacon then
saute 3 minutes. Add port, red wine and stock cubes and
bring to a boil. Cook 2 minutes. Remove pan to allow
ingredients to cool. Add remaining ingredients and mix.
Turkey ingredients:
8 - 10 pound whole turkey
4 ounces butter, softened
2 tablespoons chopped thyme
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Wash inside of turkey
and dry with paper towels.
Pack breadcrumb seasoning into the turkey cavity.
Combine the butter, thyme, lemon juice and rind
together in bowl. Using turkey baster, insert butter
mixture under skin covering the turkey breast.
Truss turkey with string and place on a baking pan
or roasting rack, above a cooking pan in the center
of your grill. Turn one outside burner to low, the
other to medium, and close hood. Cook indirectly
for 3 1/2 to 4 hours or until cooked. Halfway through
cooking time you may alternate burner tempera-
tures so that the turkey browns evenly. Once
cooked, remove dressing from cooked turkey,
slice and serve.
SESAME BEEF ROAST
A delicious way to spice up weeknight dinners! They'll ask for repeats of this roast dinner.
Makes 6 - 8 servings.
Ingredients:
1/3 cup sesame seeds
1/2 cup salad oil
1/2 cup soy sauce
1/3 cup lemon juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 cloves garlic, minced or pressed
1 medium size onion, sliced
4 pounds crossrib or sirloin tip roast
Place a cooking pan in grill
over medium heat
and toast sesame seeds for 3 minutes or until
golden brown, stirring frequently. Remove from
heat and add oil, soy sauce, lemon juice, vinegar,
sugar, garlic and onion.
Place meat in large plastic bag and into shallow
dish. Pour marinade into bag over meat and chill
for 8 to 24 hours, rotating bag occasionally to
coat meat. After marinating, remove meat from
bag and drain slightly, reserving the marinade.
Place meat on a baking pan or roasting rack
above the cooking pan in the center of your
grill.
Cook indirectly with outer burners on me-
dium heat and hood down -for 1 1/2 to 2 hours or
until no pink remains. Brush meat with marinade
occasionally. Let stand for 10 minutes before
serving and cut across the grain into thin slices.