MAPLE SAGE ROASTED TURKEY
Provided by Katie Lee Biegel
Time P1DT7h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
- Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
- Preheat the oven to 350 degrees F.
- Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
- Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
- The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.
KATHIE LEE GIFFORD'S TURKEY MARSALA
Make and share this Kathie Lee Gifford's Turkey Marsala recipe from Food.com.
Provided by Lennie
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle cutlets with salt, pepper and paprika.
- Mix flour and parmesan and dust cutlets.
- Combine oil and butter in a skillet.
- Add meat.
- Sprinkle garlic salt on cutlets.
- Cook meat until no longer pink.
- Remove cutlets and keep warm.
- Add wine and lemon juice to pan; deglaze.
- Serve over cutlets; garnish with lemon wedges.
KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE
a favorite recipe of her kids, she made this on the show years ago - and it IS incredibly good!! i used to freeze portions for later...
Provided by carrie sheridan
Categories One Dish Meal
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
- Place shredded chicken into a 13X9 glass pan that has been well-buttered.
- Place cooked and drained broccoli over the chicken.
- Pour soup mixture over the chicken and broccoli to cover.
- Sprinkle generously with the cornflake crumbs.
- Bake at 350 for 40 minutes.
- Let sit 10-15 minutes.
- This is very filling and a little goes a long way.
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